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Ribeye with Mushroom Sauce

When you serve a Tomahawk ribeye, the response from hungry guests is usually one of astonishment. This cut of meat makes a fantastic presentation piece. Add a cheesy-mushroom sauce, and the aroma alone will have people coming to check on dinner.
If you’re unfamiliar with Tomahawk steaks, it’s basically a ribeye. The only difference is that the bone remains in the meat. They’re big, REALLY big. On average, a 2” steak weighs between 30-45 ounces. You need a good appetite for this recipe.

Ingredients

  • Your favorite barbecue rub
  • 2 cups mushrooms
  • ¼ tsp lemon zest
  • 1 tsp. Thyme
  • 1 pint Heavy Cream
  • 1 cup cream cheese
  • 1 cup beef broth
  • Salt and pepper to taste

Instructions

  • Sprinkle your barbecue rub liberally over all sides of the steak.
  • Heat an iron skillet to 225F
  • Sear both sides of the steak for two minutes
  • Rest the steak
  • Rinse your mushrooms diligently, and slice
  • Using the pan juice, sautee them for 4 minutes
  • Add the lemon rind, thyme, cheese, broth, salt, and pepper to the mushrooms.
  • Stir gently, waiting for it to thicken.
  • Pour this over the steak before serving, or offer it on the side.

Notes

Serve the steak with beer-battered onion rings, roasted asparagus, and herb rolls