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Garlic Butter Steak with Creamy Mushroom Sauce

Perfectly cooked Garlic Butter Steak with Creamy Mushroom Sauce, sliced and served on a white plate.
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Follow these steps to cook a perfectly seared steak using the garlic butter basting technique, served with a rich, homemade creamy mushroom sauce.

Ingredients

Scale
  • 2 (10-ounce) ribeye steaks, about 1.5 inches thick
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 8 ounces cremini mushrooms, sliced
  • 1/4 cup dry red wine (optional)
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pat the steaks dry with paper towels. Season both sides generously with salt and pepper. Let them rest at room temperature for 30 minutes.
  2. Heat the olive oil in a heavy cast-iron skillet over medium-high heat until shimmering.
  3. Carefully place the steaks in the hot skillet. Sear for 3 to 4 minutes without moving them to develop a deep brown crust.
  4. Flip the steaks. Reduce the heat to medium. Add the butter, smashed garlic, and thyme sprigs to the skillet.
  5. Tilt the pan slightly and use a spoon to continuously baste the melting garlic butter over the top of the steaks for 2 to 3 minutes.
  6. For medium-rare (130°F internal temperature), cook for another 2 to 4 minutes, continuing to baste. Remove the steaks from the pan and place them on a cutting board to rest for 10 minutes.
  7. While the steak rests, prepare the sauce. Add the sliced mushrooms to the same skillet, using the remaining fat. Cook until they release their moisture and brown, about 5 minutes.
  8. If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine reduce by half.
  9. Pour in the beef broth and heavy cream. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes.
  10. Stir in the Dijon mustard. Taste and adjust seasoning with salt and pepper if needed.
  11. Stir in the fresh parsley. Slice the rested steaks against the grain. Place the sliced steak on a plate and spoon the creamy mushroom sauce over the top.

Notes

  • For best results, use a meat thermometer to check the internal temperature of your steak.
  • If you do not have thyme, rosemary works well as an alternative herb for basting.
  • If you prefer not to use wine, substitute it with an equal amount of extra beef broth.
  • For a thicker sauce, let it simmer longer, or add 1/2 teaspoon of cornstarch mixed with 1 tablespoon of cold water during step 6.

Nutrition

Find it online: https://tastytipster.com/garlic-butter-steak-creamy-mushroom-sauce/