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Garlic Butter Steak with Creamy Mushroom Sauce

Close-up of perfectly cooked Garlic Butter Steak with Creamy Mushroom Sauce, sliced medium-rare on a white plate.
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A recipe for pan-seared steak basted with garlic butter, served with a rich, savory mushroom cream sauce made in the same pan.

Ingredients

Scale
  • 2 (8 ounce) ribeye or New York strip steaks, about 1.5 inches thick
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 8 ounces cremini mushrooms, sliced
  • 1/4 cup dry red wine (optional)
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pat the steaks completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat the olive oil in a heavy, oven-safe skillet (cast iron works well) over medium-high heat until shimmering.
  3. Carefully place the steaks in the hot skillet. Sear undisturbed for 3 to 4 minutes until a deep brown crust forms.
  4. Flip the steaks. Reduce heat to medium. Add the butter, smashed garlic, and thyme sprigs to the skillet.
  5. As the butter melts, tilt the skillet and use a spoon to continuously baste the steaks with the foaming garlic butter for 1 to 2 minutes.
  6. For medium-rare, cook until an instant-read thermometer registers 130°F. Remove the steaks from the skillet and place them on a cutting board to rest for 10 minutes. Tent loosely with foil.
  7. Add the sliced mushrooms to the same skillet. Cook over medium heat, stirring occasionally, until they release their liquid and start to brown, about 5 to 7 minutes.
  8. If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
  9. Pour in the beef broth and Dijon mustard. Bring to a simmer and cook until the liquid reduces slightly, about 3 minutes.
  10. Stir in the heavy cream. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes. Do not boil rapidly.
  11. Stir in the chopped parsley. Taste the sauce and add salt and pepper if needed.
  12. Slice the rested steak against the grain and serve immediately topped with the creamy mushroom sauce.

Notes

  • For best results, let your steaks sit at room temperature for 30 minutes before cooking.
  • Use the same skillet for the sauce to capture all the flavorful browned bits left from searing the steak.
  • Adjust cooking time based on your desired doneness: 125°F for rare, 135°F for medium, 145°F for medium-well.

Nutrition

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