Epic Rib-Eye Steak with Mushrooms & White Beans

If you’re looking for a steak dish that delivers on flavour, texture, and comfort—all without fuss—this is the one. Featuring thick-cut rib-eye from Normanville Meat & Seafood, seared to perfection and served with garlic, rosemary, mushrooms, and creamy white beans, it’s the kind of recipe that turns a quiet night in into something a little bit special.

Inspired by Jamie Oliver’s original recipe, this version is reworked with a few practical tweaks and seasonal notes to suit our local tastes here on the Fleurieu.

Why This Recipe Works

• Rib-eye is king – Well-marbled, full-flavoured, and best when thick-cut for that perfect medium-rare centre.

• One pan magic – No need for side dishes; everything happens in the same pan, right after the steak comes out.

• Beans & mushrooms soak up the flavour – Think of this as your rustic version of steak and mash—with a Mediterranean twist.

Ingredients (Serves 4)

• 600g rib-eye steak (about 5cm thick, trimmed)

• 4 sprigs fresh rosemary

• 4 garlic cloves, thinly sliced

• 350g mixed mushrooms (oyster, Swiss brown, button)

• 1 × 660g jar white beans (e.g., cannellini or butter beans), including liquid

• 1 tablespoon red wine vinegar

• Olive oil, sea salt, and freshly cracked black pepper

• Optional: drizzle of extra virgin olive oil to finish

Method

1. Cook the steak

Heat a large non-stick or cast-iron pan over medium-high heat. Season the steak generously with sea salt and cracked black pepper. Sear the steak for around 10 minutes in total, turning every 1–2 minutes to build a deep golden crust while keeping the centre medium-rare. Adjust timing to your liking.

When done, transfer the steak to a plate, cover loosely with foil, and let it rest.

2. Prep the aromatics

While the steak cooks, strip rosemary leaves from the stems, slice the garlic, and tear up any larger mushrooms for even cooking.

3. Build the base

Lower the heat to medium. In the same pan (leave those steak juices!), add a splash of oil and fry the rosemary for 30 seconds to release its oils. Then add garlic and mushrooms. Sauté for 7–8 minutes until the mushrooms are golden and fragrant.

4. Add the beans

Pour in the white beans and their liquid. Add the red wine vinegar and stir everything together. Let simmer gently for 5 minutes until warmed through and slightly thickened. Season to taste.

5. Serve

Return the rested steak to the pan or serve it on top of the bean mixture. Slice at the table and drizzle over any resting juices and a bit of extra virgin olive oil if desired.

Tips & Substitutions

• Choosing your steak: Ask our butcher for a thick-cut rib-eye or Scotch fillet—aged for flavour and tenderness.

• No jarred beans? Substitute with 2 x 400g tins of cannellini or butter beans.

• Add greens: Wilt in a handful of baby spinach or Tuscan kale for a touch of colour.

• Extra sauce: Add a splash of cream or knob of butter to the beans at the end for a richer finish.