Pan Seared Garlic Butter Steak & Mushroom Cream Sauce is a perfect dinner for any occasion!
The ultimate steak recipe…Pan Seared Garlic Butter Steak & Mushroom Cream 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!
Ultimate Steak Recipe
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 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
Perfect Pan Seared Garlic Butter Steak & Creamy Mushroom Sauce
- 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!
- I use a reduced fat (light) cream, but you can heavy cream.
I served our Pan Seared Garlic Butter Steaks with these Crispy Garlic Roasted Potatoes!
WATCH HOW WE COOK THESE STEAKS HERE:
Looking for more steak recipes? Try these!
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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)
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.
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