Pan-Seared Ribeye with Mushroom-Wine Reduction

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Restaurant-quality ribeye steak with a rich, earthy mushroom sauce and a splash of red wine, served with creamy spinach for a luxurious weeknight dinner. This American beef recipe (keto), ready in about 30 minutes, pairs ribeye steak, avocado oil, and shallots for a weeknight-friendly dinner. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 American cuisine 650 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Cast-iron skillets worth buying → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 16 oz ribeye steak dry with paper towels and season both sides with 1/2 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp avocado oil in a cast-iron skillet over medium-high heat until smoking; add the steaks and sear for 4 minutes without moving to form a crust.
  3. Step 3: Flip the steaks and cook for another 4 minutes for medium-rare, then remove from skillet and set aside to rest.
  4. Step 4: In the same skillet, add 1/4 cup sliced shallots and 1 cup sliced mushrooms, cooking over medium heat for 5 minutes until mushrooms are golden brown.
  5. Step 5: Deglaze the skillet with 1/2 cup dry red wine, scraping up browned bits, and simmer for 3 minutes until wine is reduced by half.
  6. Step 6: Add 1/4 cup beef broth and 2 tbsp unsalted butter, stirring until butter melts and sauce thickens slightly; stir in 1 tbsp fresh thyme and cook for 1 minute.
  7. Step 7: Slice the rested steak and serve with the mushroom sauce and 1/4 cup fresh spinach.

Related recipes