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Garlic Butter Steak with Creamy Mushroom Sauce

Slices of perfectly cooked steak covered in a rich, creamy mushroom sauce, highlighting the Garlic Butter Steak.
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Follow this guide to cook a perfectly seared steak, finish it with garlic butter basting, and top it with a rich, savory mushroom cream sauce.

Ingredients

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  • 2 (10-12 oz) Ribeye or Sirloin steaks, about 1.5 inches thick
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 8 oz cremini mushrooms, sliced
  • 1 shallot, minced
  • 1/2 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. Remove steaks from the refrigerator 30 minutes before cooking. Pat them completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat a heavy-bottomed skillet (cast iron is best) over medium-high heat until very hot. Add the olive oil.
  3. Carefully place the steaks in the hot skillet. Sear for 3-4 minutes per side until a deep brown crust forms.
  4. Reduce the heat to medium. Add the butter, smashed garlic, thyme, and rosemary to the skillet.
  5. Once the butter melts, tilt the skillet slightly and use a spoon to continuously baste the melting garlic butter over the top of the steaks for 1-2 minutes.
  6. For medium-rare (130°F), cook until the internal temperature reaches 125°F. For medium (135°F), cook until 130°F.
  7. Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for at least 10 minutes.
  8. While the steak rests, make the sauce. Add the sliced mushrooms to the same skillet and cook over medium heat until they release their liquid and start to brown, about 5 minutes.
  9. Add the minced shallot and cook for 1 minute until fragrant. If using wine, pour it in and scrape up any browned bits from the bottom of the pan; let it reduce by half.
  10. Pour in the beef broth and Dijon mustard. Bring to a simmer and let it reduce slightly.
  11. Stir in the heavy cream. Let the sauce simmer gently until it thickens enough to coat the back of a spoon, about 3-5 minutes. Do not boil rapidly.
  12. Stir in the chopped parsley. Taste and adjust seasoning with salt and pepper if needed.
  13. Slice the rested steaks against the grain. Spoon the creamy mushroom sauce generously over the steak slices.

Notes

  • For best results, use a meat thermometer to check the internal temperature of your steak while basting.
  • If you do not use wine, substitute the wine reduction step with an extra 1/4 cup of beef broth.
  • Allow your steak to rest fully; this keeps the juices inside the meat when you slice it.

Nutrition

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