The ideal entrée for every occasion is pan-seared steak with mushroom cream sauce and garlic butter.
In less than 20 minutes, you’ll have a velvety garlic butter steak & mushroom cream sauce on the table! With the flavors of garlic and your preferred herbs added, a little butter gives your charred steaks depth and keeps them moist!
ADDITIONALLY, being drenched in that rich, garlicky, balsamic mushroom sauce!
Steak
Garlic butter steak & mushroom cream sauce(Pinterest)Steaks cooked in a pan are my love language. We had steak on the table at least once a week growing up in a home where everyone ate meat.
Dinner or breakfast didn’t matter. Even the smell of charred steaks in a frying pan might send us over the edge.
A large, plump, delicious steak with a generous drizzle of chimichurri AND a fried egg is my Uruguayan father’s signature meal.
The days I currently have in my life.
Preparing Steak
- Preheat your pan until smoking. I use a cast iron skillet, but a frying pan works just as well. Add in a drizzle of canola oil and season steaks with salt and pepper just before they go into your pan.
- Your kitchen will get smokey! Keep your exhaust fan on high or cook in a pan or skillet on a hot outdoor barbecue or grill.
- Add only two steaks in at a time, or you won’t get a nice sear.
- When basting your steaks, tilt your pan carefully towards you. If you’re not comfortable with this step, tilt the pan away from you, just enough to pool the butter on the side of the pan. Use an oven mitt to hold the handle of your pan. Make sure your material is away from any open flames on your stove.
- Baste your steaks with a large spoon like a tablespoon.
- Once they’re done and resting, keep any pan juices in the pan. Don’t discard them to make your sauce! That’s where all the flavor is!
A Recipe For Creamy Steak Sauce
While the steaks are resting, prepare your sauce. The buttery juices left in the pan after cooking your steaks should be combined with the smashed garlic.
Add your mushrooms after 30 seconds of medium-high heat-induced fragrant cooking. Add the cream and salt and pepper once the mushrooms are tender.
How Do You Know When The Steak Is Done?
- Rare steaks. Soft textured steaks that maintain an indent when pressed will be rare.
- Medium-rare steaks. Steaks with a soft and springy feel will be medium rare.
- Medium steaks. Steaks with a springy feel will be medium (bounce back up fast).
- Well done steaks. Firm steaks are well done.
Use a meat thermometer instead:
- 140°F (60°C) internal temperature for RARE
- 145°F (63°) internal temperature for MEDIUM RARE
- 160°F (70°) internal temperature for MEDIUM
- 170°F (76°) internal temperature for WELL DONE
These Crispy Garlic Roasted Potatoes went great with our Pan Seared Garlic Butter Steaks!
GARLIC BUTTER STEAK WITH MUSHROOM CREAM SAUCE, PAN SEARED
Any occasion calls for Pan Seared Garlic Butter Steak & Mushroom Cream Sauce for dinner.
In less than 20 minutes, you can have the best steak recipe on the table! With the flavors of garlic and your preferred herbs added, a little butter gives your charred steaks depth and keeps them moist!
PREP:
10 MINS
COOK:
20 MINS
TOTAL:
30 MINS
SERVES:
4
PEOPLE
INGREDIENTS For Garlic butter steak & mushroom cream sauce
For steak:
- 4 1-inch thick, 7-ounce (200 gram) New York strip steaks (Australian Porterhouse steaks)
- Add a little salt
- a dash of black pepper, cracked
- divided two tablespoons of olive oil
- split into 4 tablespoons of butter
- 6 garlic cloves, divided and lightly pounded with the back of a knife
- 6–8 divided thyme sprigs (or rosemary or parsley)
Regarding mushroom sauce:
- smashed two garlic cloves
- A teaspoon or two of balsamic vinegar (or Worcestershire sauce)
- Sliced brown mushrooms, 1 cup
- a half-cup of low-fat or light cream (or heavy cream)
INSTRUCTIONS for Garlic butter steak & mushroom cream sauce
Garlic butter steak & mushroom cream sauce(Pinterest)- Before cooking, allow steaks to stand for 30 minutes at room temperature. Then season all sides with salt and pepper.
- Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. When the pan begins smoking, lay the steaks into the pan away from you, in batches of two, and cook for 3 minutes on each side or until browned.
- Reduce heat to medium-low; add 2 tablespoons of butter, 3-4 sprigs of thyme, and 3 garlic cloves to the pan. Allow the butter to foam a little and baste the steaks (use an oven mitt, hold the panhandle and very carefully tilt the pan toward you so butter pools in the pan, and baste steaks with a large spoon).
- Baste constantly while cooking for a further 1-2 minutes, or until the steaks are done to your liking. (For well-done steaks, flip them a couple more times while cooking until done to your preference.)
- Discard the thyme and garlic from the pan and transfer the steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steaks, then remove them and let them rest. (Discard the thyme and garlic, but leave the second lot of pan juices in the pan.)
- While the steaks are resting, add the crushed garlic to the buttery juices in the pan. Sauté on medium heat for 30 seconds until fragrant. Add the vinegar and mushrooms and cook until soft, then add the cream. Season with salt and pepper to your taste.
- Serve steak with the mushrooms sauce and garlic roasted potatoes.