Pan-Seared Garlic Butter Steak with Mushroom Cream Sauce
A juicy and creamy steak dish topped with a rich mushroom sauce, perfect for special occasions or family dinners.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
Ingredients
Steak
- 4 6-ounce steaks (sirloin, ribeye, or fillet)
Seasoning
- Salt and pepper to taste
Cooking Oil
- 2 tablespoons olive oil
Butter
- 4 tablespoons unsalted butter
Garlic
- 3 cloves garlic, minced
Mushrooms
- 8 ounces mushrooms, sliced
Cream
- 1 cup heavy cream
Mustard
- 1 teaspoon Dijon mustard
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Season both sides of the steaks generously with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- Add the steaks to the pan. Sear for about 4-5 minutes on each side, or until they reach your desired doneness (medium-rare is recommended).
- Take the steaks out of the pan and let them rest on a plate. Cover loosely with foil to keep warm.
- In the same skillet, reduce the heat to medium. Add 4 tablespoons of unsalted butter and let it melt. Add minced garlic and sliced mushrooms. Sauté until mushrooms are tender, around 5-6 minutes.
- Pour in the heavy cream and stir in 1 teaspoon of Dijon mustard. Simmer for about 3-4 minutes until the sauce thickens slightly.
- Pour the sauce over the rested steaks, garnish with fresh chopped parsley, and serve immediately.
Notes
For perfectly cooked steak, use a meat thermometer; an internal temperature of 130°F signifies medium-rare. Feel free to substitute the mushrooms with other fungi like shiitakes or portobellos for different flavors.