Description
A quick and easy weeknight dinner featuring a perfectly seared garlic butter steak paired with a rich, creamy mushroom sauce. Ready in about 30 minutes, this recipe delivers restaurant-quality flavor with minimal ingredients.
Ingredients
- 1 pound (450g) steak (ribeye, sirloin, flank, or skirt steak)
- Kosher salt or sea salt, to taste
- Freshly cracked black pepper, to taste
- 4 tablespoons (60g) butter, divided
- 4 cloves garlic, minced (about 1 tablespoon), divided
- 8 ounces (225g) cremini or baby bella mushrooms, sliced
- 1 small shallot (about 50g), finely chopped
- ½ cup (120ml) heavy cream
- ¼ cup (60ml) low-sodium beef broth
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
- 1 teaspoon lemon juice
- 1 tablespoon (15ml) olive oil
Instructions
- Pat steak dry with paper towels and season both sides generously with salt and freshly cracked black pepper. Slice mushrooms and finely chop shallot and garlic.
- In a small bowl, mix 2 tablespoons softened butter with half the minced garlic. Set aside for garlic butter.
- Heat cast iron skillet over medium-high heat until very hot. Add olive oil, then place steak in pan. Cook undisturbed for 3-4 minutes until deep brown crust forms.
- Flip steak, add garlic butter on top, and spoon it over the steak as it melts. Cook another 3-4 minutes for medium-rare or adjust for preferred doneness. Remove steak and tent with foil to rest.
- Reduce heat to medium. Add remaining 2 tablespoons butter to skillet. When melted, add shallots and cook until soft and translucent, about 2 minutes.
- Add mushrooms and cook until golden and moisture evaporates, about 3 minutes.
- Pour in beef broth and scrape browned bits from pan. Simmer 1-2 minutes to reduce slightly.
- Stir in heavy cream, fresh thyme, remaining garlic, and lemon juice. Simmer gently until sauce thickens, about 2-3 minutes. Adjust salt and pepper to taste.
- Slice rested steak against the grain. Serve with creamy mushroom sauce poured over or on the side. Garnish with extra thyme or parsley if desired.
Notes
Let the steak rest for at least 5 minutes to keep it juicy. Use a very hot pan for a perfect crust. Spoon garlic butter over steak while cooking to infuse flavor and moisture. Simmer cream gently to avoid curdling. Cook mushrooms in batches if pan is small to avoid overcrowding. Use fresh thyme for best flavor. Store leftovers in airtight container in fridge up to 3 days; reheat gently with splash of broth or cream.
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 steak serving with
- Calories: 520
- Sugar: 2
- Sodium: 400
- Fat: 38
- Saturated Fat: 20
- Carbohydrates: 6
- Fiber: 1
- Protein: 38
Keywords: garlic butter steak, creamy mushroom sauce, quick steak recipe, weeknight dinner, easy steak recipe, mushroom sauce, garlic butter, steak dinner