Description
A rich and flavorful dish featuring a perfectly cooked ribeye steak seasoned with black pepper, served with creamy mushroom Alfredo gnocchi.
Ingredients
Scale
- 1 ribeye steak (12 oz)
- 1 tbsp black pepper, freshly ground
- 1 tsp salt
- 2 tbsp olive oil
- 1 package (16 oz) potato gnocchi
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp butter
Instructions
- Season the ribeye with salt and black pepper.
- Heat olive oil in a pan over medium-high heat. Cook the steak for 4 minutes per side for medium-rare. Let it rest.
- Boil gnocchi according to package instructions. Drain and set aside.
- In the same pan, melt butter and sauté mushrooms and garlic until soft.
- Pour in heavy cream and Parmesan cheese. Stir until thickened.
- Add cooked gnocchi to the sauce and mix well.
- Slice the ribeye and serve with the creamy mushroom Alfredo gnocchi.
Notes
- Use a meat thermometer for precise doneness.
- Freshly grated Parmesan works best for the sauce.
- Let the steak rest for 5 minutes before slicing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 850
- Sugar: 4g
- Sodium: 980mg
- Fat: 52g
- Saturated Fat: 24g
- Unsaturated Fat: 22g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 185mg
Keywords: steak, ribeye, black pepper, gnocchi, alfredo, creamy mushroom