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Pan-Seared Ribeye with Balsamic Mushrooms & Roasted Cabbage Recipe

Pan-Seared Ribeye with Balsamic Mushrooms & Roasted Cabbage recipe


This is a yummy dinner with a big piece of steak, mushrooms, and cabbage. The steak is cooked in a pan until it's just right. The mushrooms have a sweet and tangy taste, and the cabbage is cooked in the oven until it's soft and a little brown.


3 cloves garlic, minced
1 large head napa cabbage, quartered
1 kg ribeye steak
500 g cremini mushrooms, sliced
2 tbsp balsamic vinegar
1/2 tsp black pepper
1 tbsp whole grain mustard
3 tbsp olive oil
1 tsp sea salt
1 tbsp unsalted butter


Preheat your oven to 220°C (425°F).
In a bowl, mix together minced garlic, 2 tablespoons of olive oil, balsamic vinegar, whole grain mustard, salt, and pepper to create the balsamic sauce.
Place the cabbage quarters on a baking sheet, and brush them with half of the balsamic sauce.
Roast the cabbage in the oven for 15 minutes, then flip the quarters and brush with the remaining sauce. Roast for another 10 minutes until the edges are crispy.
While the cabbage is roasting, heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
Season the ribeye steak with salt and pepper, then sear in the hot skillet for 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Transfer the steak to a plate and let it rest, loosely covered with foil.
In the same skillet, melt 1 tablespoon of butter. Add the sliced mushrooms, season with a pinch of salt and pepper, and sauté until they are browned and caramelized, about 6-8 minutes.
Slice the rested steak against the grain.
Serve the steak with the roasted cabbage and top with the balsamic mushrooms.

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