Thyme-Roasted Ribeye & Sautéed Mushrooms
Nutritional Information
A rustic one-skillet meal: a fatty ribeye seared and finished with mushrooms and fresh thyme. No added oil — the steak's rendered fat provides rich flavor consistent with keto and whole-food cooking.
This recipe is originally for 1 servings. How many are you cooking for today?
- 8 ozs ribeye steak, room temperature
- 1 cup cremini mushrooms, sliced
- 1 small yellow onion, thinly sliced
- 2 sprigs fresh thyme
- 1 clove garlic, smashed
- To taste sea salt and black pepper
Season ribeye generously with salt and pepper. Heat a heavy skillet over high heat until very hot.
Place steak in the dry skillet and sear 3–4 minutes per side for medium-rare (adjust time to preferred doneness). Add thyme and smashed garlic to the pan to aromatize as steak cooks.
Remove steak to rest on a cutting board. Using the rendered fat in the pan, add sliced onion and mushrooms and cook over medium heat until softened and lightly browned (no added oil).
Slice steak and serve topped with the sautéed mushrooms and onions.
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