Pan Seared Garlic Butter Steak & Mushroom Cream Sauce

4.91 from 20 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: Mushroom cream sauce, Pan seared garlic butter steak, Steak

Servings: people

Author: Karina Carrel

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

US - Metric

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. Add one tablespoon of olive oil and swirl it around until the pan begins to smoke lightly.
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 butter, thyme, and the garlic cloves to the pan. Allow the butter to foam a little and baste the steaks

Use an oven mitt, hold the pan handle, and very carefully tilt the pan toward you so the butter pools in the pan, and baste the 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.

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.

Discard the thyme and garlic, but KEEP 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.

Video

Notes

Storage/Reheating/Make Ahead

You cannot completely make a butter steak ahead of time, but I like to get the prep out of the way early. I slice the mushrooms, crush the garlic, and dry the meat so everything is ready before I turn on the stove.

If I have leftovers, I handle the storage carefully so the beef does not dry out.

Fridge: I keep the steak and the sauce in separate airtight containers in the fridge for up to four days.
Freezer: You can freeze the cooked steak for up to two months. I do not recommend freezing the cream sauce because the dairy will separate and turn grainy when it thaws.
Reheating: A microwave will ruin a good piece of meat. I prefer to slice the steak, put it in a skillet over low heat with a splash of water, and cover it with a lid just until it is warm. You can warm the sauce in a small pot over medium heat.

Happy cooking! Xx

If you want to completely avoid overcooking your leftover steak, slice the meat while it is still cold from the fridge. Heat the mushroom sauce in a pan until it is bubbling, then pour the hot sauce directly over the cold beef. The heat from the liquid will gently warm the steak without cooking it further.

ORIGINALLY PUBLISHED NOVEMBER 2, 2017.

Nutrition