Pan Seared Garlic Butter Steak & Mushroom Cream Sauce is a perfect dinner for any occasion!
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!
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 a good drizzling of 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 is a perfect dinner for any occasion! The ultimate steak recipe 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!
- 4 7-ounce (200 gram) New York strip steaks, 1-inch thick (Australian Porterhouse steaks)
- A pinch of salt
- A pinch of cracked black 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, divided (or rosemary or parsley)
- 2 cloves garlic crushed
- 1-2 teaspoons balsamic vinegar (or Worcestershire sauce)
- 1 cup sliced brown mushrooms
- 1/2 cup light cream or reduced fat cream (or heavy cream)
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Before cooking, allow steaks stand 30 minutes at room temperature. Then season all sides with salt and pepper.
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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.
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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).
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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.)
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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.)
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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.
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Serve steak with the mushrooms sauce and garlic roasted potatoes.
ORIGINALLY PUBLISHED NOVEMBER 2, 2017.
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Jane Beville says
Oh my gosh! This was divine! I wanted to lick the pan, that sauce was so good! The only thing I did different was to use bacon grease instead of canola oil. I’m a Southerner and always have bacon grease on hand. I used part balsamic and part Worcestershire. So amazing good! .
Dalaina says
I made this tonight for dinner. It was absolutely delicious. My husband loved it and has said a few times tonight how awesome it was. Thank you for making for showing me how to make a mouth watering steak and sauce.
Stephanie says
I just made this. I consider myself a bad cooker but oh my gosh, i just became a chef today 👩🍳 thank you for sharing this recipe with us. I will keep making this often. Absolutely yummy !!!!
RENEE says
THANK YOU FOR ALL YOUR RECIPES IDEAS…. COULD PLEASE HELP ME WHICH KIND OF MEAT TO USE INSTEAD OF NEW York strip steaks… MERCI
Karina says
Hi Renee! You can use T-bone, filet mignon, porterhouse, eye fillet, scotch fillet, rump steak, sirloin, or ribeye 🙂
Jeanette says
Wonderful!!! I made it for dinner and 3 days later my brother wanted it for dinner again, this time he cooked. This is going to be a go to recipe, it’s delicious!
Miguel says
I just cooked this and Oh my God!! to me and my partner loved it!
Thank you.
Jean Conner says
I love a lot of your recipes but they all have cream in them – any substitute?
Karina says
For the cream, in most recipes it is needed. It depends on the recipe too. You can maybe substitute it with butter.
Eneida says
I am allergic to mushroom. What can I substitute?
Karina says
You can leave out the mushroom.
Sophia Shanks says
Sooooo good, I’ve been trying to cook more and made this for my mum the other night and she loved it! The mushroom sauce was to die for!
Teresa Konczalla says
Hi Karina,
This looks absolutely delicious so I’m going to try this for dinner tonight!
The nutritional value showing on this must only be for the mushroom sauce. The protein value in that piece of meat alone should be about 45 grams.
Beef-it’s what’s for dinner! 🙂
Karina says
For any nutritional questions I like to use myfitnesspal.com to answer any information I am looking for. Hope that helps!
Adi says
How can I get the calories and nutrition breakdown for this dish?
Tymeron Smith says
I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you! Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps!
L says
YOUR RECPIES ARE THE BEST. SATISFIED 100%.
Alicia says
No nutrition facts on this one? Is it that bad?? lol
Tymeron Smith says
I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com if I haven’t posted it. You just type in the recipe and it tells you! Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps!
Mike Salvey says
Just cooked this last night!! Very easy to do and tasted amazing!!!
Misty says
Do you have to use a cast iron?
Elena says
I cooked this today. Was delicious! My son loved it too. Thank you!
Jo Naylor says
You are making my mouth water, looks absolutely delicious with flavor!
Tom H says
My wife let me experiment with this as it looked relatively easy to put together. The end result was amazing! Thank you again for sharing this delicious recipe.
Karina says
I’m so glad to hear that Tom! And you’re welcome 🙂
Vanessa says
Oh my God this is so good I cooked this tonight and it came out great although I’m lactose intolerant so I did not use the cream but I used Worcestershire sauce with the mushrooms and this came out amazingly good although I should have cooked it a little longer because it was a little too pink for my taste I will definitely use this recipe again
Teemly says
Thanks Karina!
Teemly says
This looks so delicious! I will make it for my hubby on his birthday!
I’m always so confused about what kind of cream is used for cooking. Is it the cream that can also be used to make whipping cream? What cream and brand do you use?
Karina says
Hi Teemly! I use thickened cream but you can use heavy cream or half and half 🙂 I hope that helps!
Natalie says
this steak looks just incredible and perfect for Saturday dinner! I will definitely try it soon ♥
Raphaela Tanpinco says
Hi Karina!
My name is Raphaela. I found your recipe for “pan seared garlic butter steak and mushroom cream sauce” on FB and tried it out for dinner last night for my family. IT WAS A HIT! very delicious. I added your recipe and website to my food blog (www.thefoodietable.com) because it was awesome! I am looking forward to trying out other recipes of yours in the future. Thanks!
Karina says
Thank you so much Raphaela!
Martin Huang says
OMG! This is mouth-watering. I will definitely try it during this weekend!
Karina says
I’m so happy to hear that Martin! I hope you liked it!
Christopher Glenn says
One word of caution: Careful with that, these days, very expensive cast iron fry pan! I personally own (2) #12 cast iron fry pans
that are seriously “warped!” This happened while searing and/or stir-frying! 🙁
Chris