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This Garlic Butter Steak is the kind of dinner that makes everyone stop talking and start eating. Juicy, pan-seared perfection meets a rich, garlicky butter glaze that seeps into every bite, keeping the meat tender and full of flavor. In less than 20 minutes, you’ll have a Pan Seared Steak with Garlic Butter worthy of any restaurant right at home.
To take things up a notch, it’s finished with a silky Mushroom Sauce, a creamy blend of garlic, balsamic, and herbs that coats each slice beautifully. For the ultimate indulgence, pair your Steak with warm, cheesy Pull Apart Garlic Bread. That buttery bread is made for soaking up every last drop of the mushroom cream sauce.
What Makes This Recipe So Good
There’s something magical about a Garlic Butter Steak sizzling in the pan. The butter melts into the meat, mingling with garlic and herbs to create a golden crust that’s impossibly flavorful. It’s the kind of simple, satisfying cooking that feels like pure comfort.
The creamy mushroom sauce takes this Pan Seared Steak with Garlic Butter to the next level. Each bite is drenched in a rich, savory blend of mushrooms, garlic, and a splash of balsamic that gives the dish depth and balance. Together, it’s a Steak with Mushroom Sauce you’ll crave again and again.
What Goes Into Garlic Butter Steak
A great Garlic Butter Steak starts with simple, quality ingredients that make every bite rich, juicy, and full of flavor.
- New York Strip Steaks: These cuts are tender, juicy, and perfect for a quick Pan Seared Steak with Garlic Butter. Their marbling gives you that irresistible golden crust while keeping the inside melt-in-your-mouth tender.
- Butter: The heart of this recipe. Butter adds richness and helps develop that signature garlic-infused flavor that coats each steak perfectly.
- Garlic: Freshly crushed garlic transforms simple butter into a fragrant sauce that seeps into the meat, creating the perfect Pan Seared Garlic Butter Steak.
- Mushrooms: Earthy brown mushrooms soak up the cream, butter, and balsamic for a silky, savory Steak with Mushroom Sauce that ties everything together.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Pan Seared Garlic Butter Steak
- Bring Steaks to Room Temperature: Before cooking, let the steaks sit for about 30 minutes so they cook evenly. Pat them dry, then season all sides generously with salt and cracked pepper.
- Heat the Pan: Set a large cast-iron skillet or heavy pan over medium-high heat. Add one tablespoon of olive oil and swirl it around until the pan begins to smoke lightly.
- Sear the Steaks: Lay two steaks in the pan, placing them away from you to avoid splatter. Sear for about 3 minutes per side until browned and beautifully caramelized.
- Add Garlic and Herbs: Lower the heat to medium-low and add 2 tablespoons of butter, 3 garlic cloves, and 3–4 thyme sprigs. Let the butter melt and release its aroma into the pan.
- Baste: Carefully tilt pan toward you so the butter pools at the bottom. Use a spoon to baste the steaks with the melted butter for 1–2 minutes to deepen the flavor.
- Rest the Steaks: Once cooked to your liking, discard the garlic and herbs, then transfer the steaks to a plate. Pour over the pan juices and let them rest for 5 minutes.
- Make the Mushroom Sauce: In the same pan, sauté garlic in the remaining buttery juices for about 30 seconds. Add balsamic vinegar and mushrooms, cooking until soft before stirring in the cream. Season with salt and pepper.
- Serve and Enjoy: Plate your Garlic Butter Steak and spoon over the rich, creamy mushroom sauce. Serve with a comforting side like garlic roasted potatoes or Pull Apart Garlic Bread to soak up the sauce.
A rich, juicy Garlic Butter Steak deserves sides that balance its bold flavors. Creamy, buttery, and perfectly smooth, Mashed Sweet Potatoes add a hint of sweetness that pairs beautifully with the garlicky steak and mushroom sauce.
For something extra indulgent, try Creamy Garlic Butter Mushrooms for a double dose of flavor, or go lighter with Parmesan Roasted Carrots that bring a salty, caramelized crunch to every bite. Together, they turn your steak dinner into a restaurant-worthy feast at home.
Tips For Making Pan Seared Garlic Steak With Mushroom Sauce
- Let your steaks sit out before cooking. Trust me, this little step makes a huge difference. Room-temperature steaks cook more evenly and stay wonderfully juicy inside.
- Don’t rush the basting. This is where the magic happens! Keep spooning that garlicky butter over the steaks and watch them turn golden and glossy with flavor.
- Give your steaks a few minutes to rest before slicing. I know it’s tempting to dig in right away, but letting them sit keeps all those delicious juices where they belong — in the meat, not on the plate.
- Taste your mushroom sauce as you go. Sometimes it needs a little more balsamic or a splash of cream, and that’s where you can make it your own.
Recipe FAQ’s
You can tell by touch or with a thermometer. Rare steaks feel soft and keep an indent when pressed, while medium-rare steaks are slightly springy. A medium steak bounces back quickly, and a well-done steak feels firm all over.
If you want to be sure, use a meat thermometer:
140°F (60°C) for rare, 145°F (63°C) for medium-rare, 160°F (70°C) for medium, and 170°F (76°C) for well done.
Absolutely! While New York strip steaks are ideal, ribeye or tenderloin also work beautifully. Just keep an eye on the cooking time since thickness can vary.
Resting lets the juices settle back into the meat so your first cut isn’t followed by a flood of flavor on the plate. It’s worth the patience, promise.
WATCH HOW WE COOK STEAK ON VIDEO:
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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.
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??
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!
My family loved this steak. Thanks for sharing a great recipe!
Can you use ribeye steaks?
Absolutely
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?
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.
I used fillet just now and it was perfect, I just adjusted cooking times etc
I’ve made this dish many times with different kinds of steak and works with any steak.
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! .
Going to try that Jane 🙂
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.
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 !!!!
THANK YOU FOR ALL YOUR RECIPES IDEAS…. COULD PLEASE HELP ME WHICH KIND OF MEAT TO USE INSTEAD OF NEW York strip steaks… MERCI
Hi Renee! You can use T-bone, filet mignon, porterhouse, eye fillet, scotch fillet, rump steak, sirloin, or ribeye 🙂
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!