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Garlic Butter Steak with Creamy Mushroom Sauce

Perfectly cooked Garlic Butter Steak, sliced to show medium-rare center, topped with creamy mushroom sauce.
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Follow these steps to prepare a tender, pan-seared steak basted with garlic butter, served alongside a rich, creamy mushroom sauce.

Ingredients

Scale
  • 2 (8 ounce) ribeye or strip steaks, 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
  • 8 ounces cremini mushrooms, sliced
  • 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. Season the steaks generously on all sides with salt and pepper at least 30 minutes before cooking.
  2. Heat the olive oil in a heavy, oven-safe skillet (cast iron works well) over medium-high heat until shimmering.
  3. Place the steaks in the hot skillet and sear for 3 to 4 minutes per side until a deep brown crust forms.
  4. Reduce the heat to medium. Add the butter, smashed garlic, and thyme sprigs to the skillet.
  5. Tilt the pan slightly and use a spoon to continuously baste the melting garlic butter over the steaks for 1 to 2 minutes.
  6. For medium-rare, cook until an internal temperature of 130°F is reached. Remove the steaks from the skillet and place them on a cutting board to rest for 10 minutes.
  7. Return the skillet to medium heat. Add the sliced mushrooms to the remaining fat and cook, stirring occasionally, until they release their moisture and brown, about 5 minutes.
  8. If using, pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half.
  9. Stir in the beef broth, heavy cream, and Dijon mustard. Bring the sauce to a gentle simmer and cook until it thickens enough to coat the back of a spoon, about 5 minutes.
  10. Taste the sauce and add salt and pepper if needed. Stir in the chopped parsley.
  11. Slice the rested steak against the grain and serve immediately, spooning the creamy mushroom sauce over the top.

Notes

  • For best results, let your steaks come close to room temperature before seasoning and searing.
  • Use a meat thermometer to check the internal temperature for precise doneness.
  • If you prefer a thicker sauce, simmer it for a few extra minutes or whisk in 1/2 teaspoon of cornstarch mixed with 1 tablespoon of cold water during the simmering stage.

Nutrition

Find it online: https://tastytribune.com/garlic-butter-steak-creamy-mushroom-sauce/