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Garlic Butter Steak with Creamy Mushroom Sauce

Perfectly cooked Garlic Butter Steak with Creamy Mushroom Sauce, showing a medium-rare center and parsley garnish.
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Follow these steps to cook a perfectly seared steak, finished with a rich garlic herb butter, and served with a smooth, flavorful cream sauce featuring sautéed mushrooms.

Ingredients

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  • 2 (10-ounce) ribeye or New York strip steaks, about 1.25 inches thick
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 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. Let them sit at room temperature for 30 minutes.
  2. Heat a heavy, oven-safe skillet (cast iron is best) over medium-high heat. Add the olive oil. When the oil shimmers, carefully place the steaks in the hot skillet.
  3. Sear the steaks without moving them for 3 to 4 minutes until a deep brown crust forms.
  4. Flip the steaks. Reduce the heat to medium. Add the butter, minced garlic, thyme, and rosemary to the skillet.
  5. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the melting garlic butter over the top of the steaks for about 1 minute.
  6. For medium-rare (130°F internal temperature), cook for another 2 to 4 minutes, depending on thickness, basting occasionally.
  7. Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for 10 minutes.
  8. While the steak rests, make the sauce. Add the sliced mushrooms to the same skillet (do not wipe it clean). Sauté over medium heat until they release their liquid and brown, about 5 minutes.
  9. If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine reduce by half.
  10. Pour in the beef broth and heavy cream. Bring to a simmer. Stir in the Dijon mustard. Cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.
  11. Taste the sauce and add salt and pepper if needed. Stir in the fresh parsley.
  12. Slice the rested steak against the grain and serve immediately, spooning the creamy mushroom sauce over the top.

Notes

  • For best results, use a meat thermometer to check the internal temperature of the steak.
  • If you do not have an oven-safe skillet, sear the steaks on the stovetop and finish them in a preheated 400°F oven until they reach your desired doneness.
  • For a richer sauce, substitute half of the heavy cream with cream cheese.

Nutrition

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