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Juicy pan-seared steak topped with creamy garlic mushroom sauce, garnished with fresh parsley
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: American
Keyword: Easy
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.