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The ultimate steak recipe…Garlic Butter Steak served with a creamy mushroom sauce on your table in less than 20 minutes! A little butter adds richness and keeps your charred steaks juicy, with the added flavours of garlic and your choice of herbs! Pan Seared Garlic Butter Steak & Mushroom Cream Sauce is a perfect dinner for any occasion!
PLUS being smothered in that creamy mushroom sauce with a hint of balsamic and garlic!
Steak
Pan seared steaks are my love language. Being brought up in a carnivore’s house, steak was available on our dining table at least once a week. Breakfast or dinner, it didn’t matter. Just the smell of steaks charring in a frying pan is enough to push us over the edge.
My Uruguayan father’s signature dish is a big, fat, juicy steak with Chimichurri AND a fried egg.
These are the days of my life.
HOW TO COOK 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 in to 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 largish 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 flavour is!
HOW TO MAKE A CREAMY STEAK SAUCE
Make your sauce while steaks are resting. Add the crushed garlic to the buttery juices left in the pan form cooking your steaks.
Sauté on medium heat for 30 seconds until fragrant, then add your mushrooms. When mushrooms are soft, add the cream and season with salt and pepper.
How can you tell if a 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.
Or use a meat thermometer:
- 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
I served our Pan Seared Garlic Butter Steaks with these Crispy Garlic Roasted Potatoes!
WATCH HOW WE COOK STEAK ON VIDEO:
Looking for more steak recipes? Try these!
Garlic Steak & Cheesy Bacon Potato Hash Foil Packs | Chili Lime Steak Fajitas | Grilled Steak & Shrimp (Surf And Turf)
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Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
Ingredients
For Steaks:
- 4 New York strip steaks 7 ounce, 1-inch thick, Australian Porterhouse steaks
- 1 pinch salt
- 1 pinch cracked pepper
- 2 tablespoons olive oil divided
- 4 tablespoons butter divided
- 6 cloves garlic lightly crushed with the back of a knife, divided
- 6-8 thyme sprigs or rosemary or parsley, divided
For Mushroom Sauce:
- 2 cloves garlic crushed
- 1-2 teaspoons balsamic vinegar or Worcestershire sauce
- 1 cup brown mushrooms sliced
- 1/2 cup light cream reduced fat cream, or heavy cream
Instructions
- Before cooking, allow steaks stand 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 pan begins smoking, lay the steaks into the pan away from you, in batches of two and cook 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 pan handle and very carefully tilt 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 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 rest. (Discard the thyme and garlic, but leave the second lot of pan juices in the pan.)
- While 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dont know if this still works, but the link does
Made this for the first time and was amazing, first time making Rump
Will become one of my new go to recipes
First time I’ve finished a steak in years. Absolutely delicious. Did mine with Ribeye steaks. Sauce is to die for. Made roasted garlic and herb mini potatoes with mine which the sauce also ran to. Cleaned my whole plate. Knockout recipe. If you want to impress a date COOK THIS.
Am not a steak and potato gal, but the touch of balsamic vinegar made this steak with mushrooms so delicious! Was a little sceptical about the balsamic vinegar, but it was delicious! And the garlic baked potatoes, OMG! Will definitely make this for my always-hungry grandsons.
Thank you! We made this for New Year’s Eve dinner. Soooo good! We used 1 t Worcesterhire + 1 t aged balsamic vinegar. The mushrooms were a highlight of our special meal.