This recipe starts with tender steaks, seasoned and seared to perfection, locking in all the juices. While the steaks rest, a creamy mushroom sauce is made in the same skillet, picking up all those delicious flavors left behind. Sliced mushrooms are sautéed with garlic, then simmered in a mixture of heavy cream and beef broth, creating a luscious, velvety sauce. To finish, the steaks are added back into the skillet to soak up the creamy goodness, and a drizzle of garlic butter is added for an extra layer of richness. Garnished with fresh parsley, this dish is elegant enough for a special occasion but simple enough for a weeknight treat. Serve it alongside your favorite sides for a restaurant-quality meal that’s sure to impress!
Pan-Seared Garlic Butter Steak with Mushroom Cream Sauce
Elevate your steak night with this mouthwatering Pan-Seared Garlic Butter Steak with Mushroom Cream Sauce! 🥩🍄 Rich and flavorful, this dish is a perfect combination of juicy, perfectly seared steaks and a creamy, savory mushroom sauce.
Ingredients
- For the Steak:
4 (6-ounce) steaks (such as sirloin, ribeye, or fillet)
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
Fresh chopped parsley, for garnish
- For the Mushroom Cream Sauce:
1 tablespoon olive oil
8 ounces (250g) mushrooms, sliced
4 cloves garlic, minced
1 cup heavy cream (or thickened cream)
1/2 cup beef broth (or chicken broth)
Salt and pepper, to taste
Fresh chopped parsley, for garnish
Directions
- Cooking the Steak:
- Season the steaks generously with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat until hot.
- Sear the steaks for 3-4 minutes on each side, or until cooked to your desired doneness.
- Remove the steaks from the skillet and let them rest while preparing the sauce.
- Preparing the Mushroom Cream Sauce:
- In the same skillet, add another tablespoon of olive oil if needed.
- Add the sliced mushrooms to the skillet and cook for 2-3 minutes, or until they start to brown.
- Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
- Pour in the heavy cream and beef broth, and bring the mixture to a simmer.
- Allow the sauce to simmer for 5-7 minutes, or until it thickens slightly. Season with salt and pepper to taste.
- Return the cooked steaks to the skillet, along with any accumulated juices, and simmer for an additional 2-3 minutes to heat through.
- Finishing Touches:
- Spoon the mushroom cream sauce over the steaks.
- Melt the butter in the skillet and add the minced garlic. Cook for 1-2 minutes until fragrant.
- Drizzle the garlic butter over the steaks and sauce.
- Garnish with fresh chopped parsley.
- Serve the Pan-Seared Garlic Butter Steak with Mushroom Cream Sauce immediately.
- Enjoy your delicious steak dinner!