Cast Iron Ribeye Steak with Red Wine Mushroom Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
gluten-free, grain-free, paleo, nut-free, egg-free, dairy-free, whole30 (leave out red wine), FODMAPS and AIP (leave off sauce)
  • 1 grass-fed boneless ribeye steak (approximately 16 ounces)
  • 1 tablespoon olive oil
  • sea salt and black pepper
Red Wine Mushroom Sauce
  • 1 shallot, thinly sliced
  • 8 ounces sliced baby bella mushrooms
  • 1½ teaspoons fresh thyme, plus additional for garnish
  • 1 cup dry full-bodied red wine
  • 3 tablespoons unsalted grass-fed butter
  • sea salt and black pepper, to taste
  1. Remove the meat from it’s packaging and pat dry with paper towels. Allow the steak to cool to room temperature, about 30 to 60 minutes. Pat dry again with paper towels just before cooking.
  2. Season the steak with sea salt and black pepper, on both sides.
  3. Place a well-seasoned cast iron skillet (or other heavy skillet) on the stove over a high heat.
  4. When the pan is very hot and smoking, add the olive oil and place the steak in the hot pan.
  5. Let the steak cook on the first side for about 1 minute, it should really be sizzling. With tongs flip the steak over and sear the other side. Keep cooking over the high heat, flipping every 30 seconds to 1 minute.
  6. Cook for 4-5 minutes. It should get a nice dark crust. Check for doneness. For medium-rare meat, 120 to 125ºF is ideal. Don’t forget the steak will continue cooking after being removed from heat.
  7. Lower the heat under the pan to medium, place the steak on a cutting board and tent loosely with foil. Let rest while you make the sauce.
  8. Once the pan has cooled just a tad, add more oil, if needed and drop in the sliced shallots, mushrooms and thyme. Saute for about 5 minutes, or until the mushrooms begin to brown and soften. Add the red wine and scrape the bottom of the pan with a wooden spoon to get up any brown bits. Bring to a beoil.
  9. Cook until it reduces by about half, about 7 to 8 minutes. Turn the heat to low, stir in the butter. When the butter has melted, remove the sauce from the heat. Season with sea salt and black pepper, to taste. Serve the steak with red wine mushroom sauce drizzled over the top. Enjoy.
Recipe by Tasty Yummies at