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Pan Seared Rib-eye with Matanzas Creek Rub, Red Flannel Hash & Creamy Mushrooms
This recipe for pan-seared rib-eye shows how a few thoughtful ingredients can turn a weeknight steak dinner into something special. The rib-eyes are coated in our signature Matanzas Creek spice rub and seared to a juicy, flavorful perfection, creating a savory crust that locks in the meat’s natural richness. Served alongside a sweet and earthy red flannel hash made with roasted beets, golden potatoes, onions, and crispy bacon, each bite balances heartiness with freshness. Creamy garlic mushrooms add indulgent depth, while a sprinkle of freshly grated horseradish brings a bright, peppery note that lifts the whole plate. This recipe is satisfying, layered, and approachable, perfect for anyone looking to impress at the table without overcomplicating the cooking process.
Why This Rib-eye Recipe Works
This rib-eye recipe is all about letting the steak shine. The secret starts with our signature Matanzas Creek spice rub, which clings to the meat and forms a deeply flavorful crust when seared. High heat gives the outside a caramelized, savory edge while keeping the inside juicy and tender. Allowing the steak to rest after cooking ensures the juices redistribute, so every bite is perfectly moist and rich. Combined with the bold flavors of the red flannel hash and the creamy mushrooms, this steak takes center stage without ever feeling heavy, making it a recipe that’s both impressive and approachable for any home cook.
Pan Seared Rib-eye with Matanzas Creek Rub, Red Flannel Hash, Creamy Mushrooms and Fresh Horseradish
Ingredients
- 4 (12 oz.) rib-eye steaks
- 5 Tbsp. extra virgin olive oil
- 3 Tbsp. Matanzas Creek spice rub
- 2 slices bacon, minced
- 2 medium Russet potatoes, washed with skin on and diced (½-inch)
- ½ medium onion, diced (½-inch)
- 1 tsp. thyme, minced
- 8 oz. roasted red beets, peeled and diced (½-inch)
- Kosher salt
- Freshly ground black pepper
- 1 lb. button mushrooms, stems removed and cleaned
- 4 cloves garlic, minced
- ¼ C. red wine, such as Merlot
- ¼ C. heavy cream
- 1 Tbsp. sour cream or crème fraîche
- 2 Tbsp. fresh parsley, minced
- 1 Tbsp. fresh horseradish, grated
Instructions
- Rub steaks with olive oil and spice rub. Cover with plastic wrap and refrigerate overnight.
- Remove steaks from refrigerator and allow to sit at room temperature for 30 minutes prior to cooking.
- In a sauté pan over medium heat, cook bacon until rendered. Remove from pan and set aside.
- Add potatoes to pan and increase heat. Cook until golden and tender. Add onions and cook for 2 minutes or until onions are tender. Add reserved bacon, thyme and beets. Season with salt and pepper and cook until crispy.
- Sprinkle the steaks with salt. In a separate pan over high heat, sear the steaks for 3 minutes per side. Reduce the heat to medium, flip steaks and cook for an additional 2 minutes per side. Remove the steaks from the pan and cover loosely with aluminum foil. Allow to rest for 3 minutes.
- Add mushrooms to pan and cook over medium-high until golden. Add garlic and cook for 2 minutes. Add wine and reduce until almost dry. Add cream and reduce by half. Add sour cream and parsley. Season to taste and remove from heat.
- Place hash on plate and top with a steak. Garnish steak with mushrooms and freshly grated horseradish.
How to Pair Wine with Rib-Eye Steak
A hearty rib-eye with smoky bacon, earthy mushrooms, and sweet red flannel hash calls for a wine that can stand up to the richness without overwhelming it. A Merlot complements the savory meat and caramelized vegetables, bringing ripe red fruit notes and soft tannins that harmonize with the spice rub. The wine’s subtle depth mirrors the layers in the dish, from the earthy mushrooms to the tender potatoes, while its gentle acidity balances the richness of the steak and creamy mushrooms. For those looking to explore further, our full Matanzas Creek portfolio offers a range of reds and other varietals that pair beautifully with robust dishes like this.
