This Oven Ribeye recipe gives a very tender, moist, juicy, and flavor-filled steak. It is so good, that I would even dare to say that it may even rival a grilled ribeye steak.
My ultimate favorite cut of steak is rib eye. My husband’s fave is a Porterhouse and I splurge every now and then for one of those, but rib eye is a bit more practical for us.
1 teaspoon kosher salt for the initial seasoning of the steaks, 1/2 tablespoon for the spice mixture, plus for the mushrooms, plus 1 teaspoon for the cream sauce
2 teaspoons black pepper, plus for mushrooms, plus 1 teaspoon cream sauce
2 teaspoons garlic powder
2 teaspoons of paprika
Whole mushrooms, as many as you want to serve
Olive oil, to baste the mushrooms
1 cup heavy cream
1 teaspoon lemon juice
1/3 cup mozzarella cheese
1 tablespoon butter
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