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 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4servings
Equipment
Skillet
Mixing Bowl
Ingredients
Steak
46-ouncesteaks (sirloin, ribeye, or fillet)
Seasoning
Salt and pepperto taste
Cooking Oil
2tablespoonsolive oil
Butter
4tablespoonsunsalted butter
Garlic
3clovesgarlic, minced
Mushrooms
8ouncesmushrooms, sliced
Cream
1cupheavy cream
Mustard
1teaspoonDijon mustard
Garnish
Fresh parsley, choppedfor 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.