A perfectly seared, juicy steak smothered in a rich, garlicky mushroom sauce made with butter, herbs, and a splash of cream. This elegant yet approachable dish is restaurant-quality comfort food you can master at home.

Why You’ll Love This Recipe

• Steakhouse Flavor at Home: No reservations required—just bold, savory flavor with every bite.
• Rich, Creamy Sauce: The garlic mushroom sauce elevates the dish to gourmet status.
• Quick and Impressive: Ready in under 30 minutes, perfect for a date night or special dinner.
• Versatile Pairings: Delicious with mashed potatoes, rice, or even pasta.
• Beginner-Friendly: Simple steps with big flavor payoff—ideal for all skill levels.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 ribeye or sirloin steaks (about 1 inch thick)
• Salt and freshly cracked black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 8 oz (225g) cremini or button mushrooms, sliced
• 1/2 cup beef broth
• 1/4 cup heavy cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon chopped fresh thyme or parsley (plus more for garnish)

Directions

1. Pat the steaks dry thoroughly with paper towels. Season generously on both sides with salt and freshly cracked black pepper.
2. Heat olive oil in a large, heavy skillet (preferably cast iron) over medium-high heat.
3. Once the oil is shimmering, add the steaks and sear for 3–4 minutes per side, depending on thickness and desired doneness.
4. Transfer the steaks to a plate and tent loosely with foil to rest.
5. Reduce heat to medium. In the same skillet, add butter. Once melted, sauté the minced garlic for 30 seconds until fragrant.
6. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release moisture and begin to brown.
7. Stir in the beef broth, Worcestershire sauce, and chopped thyme. Let simmer for 2–3 minutes.
8. Add the heavy cream and stir well. Simmer for another 3–4 minutes, until the sauce is slightly thickened.
9. Return the steaks to the skillet and spoon the sauce over them. Let them sit for 1–2 minutes to reheat slightly in the sauce.
10. Garnish with additional fresh parsley and serve immediately.

Servings and timing

• Servings: 2
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Add Onions: Sauté thinly sliced onions along with the mushrooms for extra sweetness.
• Use a Different Cut: This works well with filet mignon, strip steak, or even pork chops.
• Red Wine Boost: Replace some or all of the broth with red wine for a deeper sauce.
• Add Dijon Mustard: Stir in 1 teaspoon of Dijon mustard to the sauce for a tangy note.
• Make It Spicy: Add crushed red pepper flakes for a touch of heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat steak and sauce together in a skillet over medium-low heat until warmed through. Avoid microwaving to prevent the steak from overcooking.
• Freezing: Not recommended, as the cream sauce may separate upon thawing.

FAQs

What’s the best steak for this recipe?

Ribeye or sirloin are ideal due to their flavor and tenderness, but filet mignon or New York strip also work well.

Can I cook the steak to medium or well done?

Yes, simply sear longer or finish in the oven until the internal temperature reaches your preferred doneness.

What mushrooms work best?

Cremini or button mushrooms are classic, but shiitake or portobello mushrooms can be used for deeper flavor.

Can I make the sauce without cream?

Yes, substitute with full-fat milk or a dairy-free alternative like coconut cream, though the texture and flavor may vary.

Should I marinate the steak beforehand?

Not necessary—generous seasoning and a good sear provide plenty of flavor.

Can I make the sauce ahead of time?

The sauce is best fresh, but it can be made a few hours ahead and gently reheated just before serving.

What sides go well with this?

Mashed potatoes, roasted vegetables, rice, pasta, or crusty bread all pair beautifully.

How do I avoid overcooking the steak?

Use a meat thermometer. For medium-rare, aim for 130–135°F (54–57°C) before resting.

Can I use chicken instead?

Yes, boneless chicken breasts or thighs can be used instead of steak. Adjust cook time accordingly.

How do I get a good sear?

Ensure the pan is very hot, and don’t move the steak around during searing—let it develop a crust before flipping.

Conclusion

Pan-Seared Steak with Garlic Mushroom Sauce is a rich, satisfying dish that brings restaurant-quality flavor to your own kitchen. With juicy steak and a creamy, herbed mushroom sauce, it’s a timeless combination perfect for special dinners or a cozy night in. Whether paired with a glass of red wine or served alongside classic comfort sides, this recipe is sure to become a favorite.

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