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You are here: Home / Recipes / Pan Seared Garlic Butter Steak & Mushroom Cream Sauce

By Karina 43 Comments Filed Under: Beef

Pan Seared Garlic Butter Steak & Mushroom Cream Sauce

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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.

Pan Seared Garlic Butter Steak & Mushroom Cream Sauce is a perfect dinner! A little butter adds something special to your steak in less than 10 minutes! | cafedelites.com

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!

Pan Seared Garlic Butter Steak & Mushroom Cream Sauce is a perfect dinner! A little butter adds something special to your steak in less than 10 minutes! | cafedelites.comPan Seared Garlic Butter Steak & Mushroom Cream Sauce is a perfect dinner! A little butter adds something special to your steak in less than 10 minutes! | cafedelites.com

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)

Pan Seared Garlic Butter Steak & Mushroom Cream Sauce is a perfect dinner! A little butter adds something special to your steak in less than 10 minutes! | cafedelites.com

Pan Seared Garlic Butter Steak & Mushroom Cream Sauce

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! 
PRINT SAVE go to your favorites
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 4 people

Ingredients

For Steaks:

  • 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)

For Mushroom Sauce:

  • 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)

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

ORIGINALLY PUBLISHED NOVEMBER 2, 2017.

Nutrition

Calories: 283kcal | Carbohydrates: 4g | Protein: 2g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 114mg | Potassium: 125mg | Vitamin A: 860IU | Vitamin C: 4.8mg | Calcium: 40mg | Iron: 0.5mg
Pan Seared Garlic Butter Steak & Mushroom Cream Sauce is a perfect dinner! A little butter adds something special to your steak in less than 10 minutes! | cafedelites.com #steaks #garlicbutter #dinner #creamy #mushroomsauce
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Reader Interactions

Comments

  1. James Bottiglieri says

    April 30, 2020 at 5:57 am

    I’ve made this recipe a few times and it is AMAZING!!! Thank you for sharing… I was wondering how this would be with the steaks grilled… I love the sauce and I’m going to try in on a few grilled steaks and some grilled chicken breast… has anyone made it this way, and if so how was it??

    Reply
  2. Joe T says

    February 15, 2020 at 12:51 pm

    5 stars
    Amazing! Made this for my girlfriend for Valentine’s Day and it came out great! The sauce was a perfect match with the steak. I wish I could post pictures here because it looked beautiful once I poured the sauce over the steaks. Thanks so much for all of these amazing recipes!

    Reply
  3. Nosheen Kidwai says

    January 06, 2020 at 4:13 am

    My family loved this steak. Thanks for sharing a great recipe!

    Reply
  4. Sheila says

    November 22, 2019 at 10:05 am

    Can you use ribeye steaks?

    Reply
    • Karina says

      November 28, 2019 at 9:42 pm

      Absolutely

      Reply
  5. Myriah says

    March 06, 2019 at 2:35 am

    5 stars
    This looks so delicious! I really want to make this, but I am very picky when it comes to steak. I was wondering if this dish would work with a sirloin?

    Reply
    • Kristina Schafer says

      October 10, 2020 at 5:41 pm

      I imagine you could used whichever steak your heart desires. I myself am a bigger fan of ribeye, than other cuts so that’s what I plan to use tomorrow for dinner.

      Reply
      • Annie says

        August 24, 2022 at 4:04 am

        I used fillet just now and it was perfect, I just adjusted cooking times etc

        Reply
  6. Jane Beville says

    January 22, 2019 at 3:57 pm

    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! .

    Reply
  7. Dalaina says

    January 15, 2019 at 10:45 am

    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.

    Reply
  8. Stephanie says

    December 22, 2018 at 11:24 am

    5 stars
    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 !!!!

    Reply
  9. RENEE says

    December 19, 2018 at 8:49 pm

    THANK YOU FOR ALL YOUR RECIPES IDEAS…. COULD PLEASE HELP ME WHICH KIND OF MEAT TO USE INSTEAD OF NEW York strip steaks… MERCI

    Reply
    • Karina says

      December 19, 2018 at 10:32 pm

      Hi Renee! You can use T-bone, filet mignon, porterhouse, eye fillet, scotch fillet, rump steak, sirloin, or ribeye 🙂

      Reply
  10. Jeanette says

    November 09, 2018 at 4:19 pm

    5 stars
    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!

    Reply
  11. Miguel says

    October 20, 2018 at 8:24 am

    5 stars
    I just cooked this and Oh my God!! to me and my partner loved it!
    Thank you.

    Reply
  12. Jean Conner says

    October 19, 2018 at 9:04 pm

    I love a lot of your recipes but they all have cream in them – any substitute?

    Reply
    • Karina says

      October 26, 2018 at 7:07 pm

      For the cream, in most recipes it is needed. It depends on the recipe too. You can maybe substitute it with butter.

      Reply
  13. Eneida says

    October 19, 2018 at 9:11 am

    I am allergic to mushroom. What can I substitute?

    Reply
    • Karina says

      October 22, 2018 at 1:20 pm

      You can leave out the mushroom.

      Reply
  14. Sophia Shanks says

    August 25, 2018 at 6:13 am

    5 stars
    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!

    Reply
  15. Teresa Konczalla says

    June 03, 2018 at 4:34 am

    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! 🙂

    Reply
    • Karina says

      June 05, 2018 at 10:57 pm

      For any nutritional questions I like to use myfitnesspal.com to answer any information I am looking for. Hope that helps!

      Reply
  16. Adi says

    February 06, 2018 at 3:41 am

    How can I get the calories and nutrition breakdown for this dish?

    Reply
    • Tymeron Smith says

      February 07, 2018 at 6:26 pm

      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!

      Reply
  17. L says

    January 29, 2018 at 4:32 am

    YOUR RECPIES ARE THE BEST. SATISFIED 100%.

    Reply
  18. Alicia says

    January 24, 2018 at 7:29 am

    No nutrition facts on this one? Is it that bad?? lol

    Reply
    • Tymeron Smith says

      January 31, 2018 at 3:43 pm

      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!

      Reply
  19. Mike Salvey says

    January 20, 2018 at 6:19 am

    5 stars
    Just cooked this last night!! Very easy to do and tasted amazing!!!

    Reply
  20. Misty says

    January 08, 2018 at 3:08 pm

    Do you have to use a cast iron?

    Reply
  21. Elena says

    January 04, 2018 at 12:28 am

    5 stars
    I cooked this today. Was delicious! My son loved it too. Thank you!

    Reply
  22. Jo Naylor says

    December 30, 2017 at 5:44 pm

    You are making my mouth water, looks absolutely delicious with flavor!

    Reply
  23. Tom H says

    December 18, 2017 at 2:44 pm

    5 stars
    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.

    Reply
    • Karina says

      December 18, 2017 at 2:58 pm

      I’m so glad to hear that Tom! And you’re welcome 🙂

      Reply
  24. Vanessa says

    December 10, 2017 at 12:55 pm

    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

    Reply
  25. Teemly says

    December 08, 2017 at 7:33 pm

    5 stars
    Thanks Karina!

    Reply
  26. Teemly says

    December 06, 2017 at 8:48 am

    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?

    Reply
    • Karina says

      December 06, 2017 at 6:01 pm

      Hi Teemly! I use thickened cream but you can use heavy cream or half and half 🙂 I hope that helps!

      Reply
  27. Natalie says

    December 05, 2017 at 4:41 pm

    this steak looks just incredible and perfect for Saturday dinner! I will definitely try it soon ♥

    Reply
  28. Raphaela Tanpinco says

    December 03, 2017 at 2:22 pm

    5 stars
    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!

    Reply
    • Karina says

      December 05, 2017 at 8:21 pm

      Thank you so much Raphaela!

      Reply
  29. Martin Huang says

    November 06, 2017 at 1:50 pm

    5 stars
    OMG! This is mouth-watering. I will definitely try it during this weekend!

    Reply
    • Karina says

      November 17, 2017 at 8:40 pm

      I’m so happy to hear that Martin! I hope you liked it!

      Reply
  30. Christopher Glenn says

    November 02, 2017 at 1:28 am

    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

    Reply

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