Garlic Herb Butter Steak with Mushroom Sauce
Garlic Herb Butter Steak with Mushroom Sauce
Ingredients
For the Garlic Herb Butter Steak
- 4 boneless ribeye or New York strip steaks, about 1 1/2 inches thick
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
For the Mushroom Wine Sauce
- 2 tablespoons unsalted butter
- 12 ounces cremini mushrooms, sliced
- 2 shallots, minced
- 2 cloves garlic, minced
- 1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 1 cup beef broth
- 1/4 cup heavy cream, optional, for richness
- 2 tablespoons fresh parsley, chopped, for garnish
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- 1
Pat the steaks dry thoroughly with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Let them sit at room temperature for at least 15 minutes while you prepare the other ingredients.
⏱️ 15 min
- 2
Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering and just smoking. Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
⏱️ 2 min
- 3
Sear the steaks for 3 to 4 minutes per side for medium-rare, or longer for desired doneness. During the last 2 minutes of cooking, add the 4 tablespoons of unsalted butter, smashed garlic cloves, rosemary, and thyme sprigs to the skillet. Tilt the pan and spoon the melted butter and aromatics over the steaks repeatedly to baste them.
⏱️ 8 min
- 4
Remove the steaks from the skillet and transfer them to a cutting board or plate. Tent loosely with aluminum foil and let them rest for at least 5 to 10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min
- 5
While the steaks are resting, drain any excess fat from the skillet, leaving about 1 tablespoon. Add the 2 tablespoons of unsalted butter to the same skillet over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are golden brown and have released their moisture, about 5 to 7 minutes.
⏱️ 7 min
- 6
Add the minced shallots to the skillet with the mushrooms and cook for 2 to 3 minutes until softened and fragrant. Stir in the minced garlic and cook for another 1 minute until aromatic, being careful not to burn it.
⏱️ 4 min
- 7
Pour in the dry red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until the wine has reduced by about half, about 3 to 5 minutes.
⏱️ 5 min
- 8
Stir in the beef broth and bring the sauce to a gentle simmer. Continue to cook until the sauce has thickened slightly, about 5 to 7 minutes. If using, stir in the heavy cream and cook for another 1 to 2 minutes until heated through and slightly richer. Season the sauce with kosher salt and freshly ground black pepper to taste.
⏱️ 9 min
- 9
Slice the rested steaks against the grain. Serve the sliced steak immediately, spooning a generous amount of the warm mushroom wine sauce over each portion. Garnish with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Butter Steak with Mushroom Sauce
Ingredients
For the Garlic Herb Butter Steak
- 4 boneless ribeye or New York strip steaks, about 1 1/2 inches thick
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
For the Mushroom Wine Sauce
- 2 tablespoons unsalted butter
- 12 ounces cremini mushrooms, sliced
- 2 shallots, minced
- 2 cloves garlic, minced
- 1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 1 cup beef broth
- 1/4 cup heavy cream, optional, for richness
- 2 tablespoons fresh parsley, chopped, for garnish
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- 1
Pat the steaks dry thoroughly with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Let them sit at room temperature for at least 15 minutes while you prepare the other ingredients.
⏱️ 15 min - 2
Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering and just smoking. Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
⏱️ 2 min - 3
Sear the steaks for 3 to 4 minutes per side for medium-rare, or longer for desired doneness. During the last 2 minutes of cooking, add the 4 tablespoons of unsalted butter, smashed garlic cloves, rosemary, and thyme sprigs to the skillet. Tilt the pan and spoon the melted butter and aromatics over the steaks repeatedly to baste them.
⏱️ 8 min - 4
Remove the steaks from the skillet and transfer them to a cutting board or plate. Tent loosely with aluminum foil and let them rest for at least 5 to 10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min - 5
While the steaks are resting, drain any excess fat from the skillet, leaving about 1 tablespoon. Add the 2 tablespoons of unsalted butter to the same skillet over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are golden brown and have released their moisture, about 5 to 7 minutes.
⏱️ 7 min - 6
Add the minced shallots to the skillet with the mushrooms and cook for 2 to 3 minutes until softened and fragrant. Stir in the minced garlic and cook for another 1 minute until aromatic, being careful not to burn it.
⏱️ 4 min - 7
Pour in the dry red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until the wine has reduced by about half, about 3 to 5 minutes.
⏱️ 5 min - 8
Stir in the beef broth and bring the sauce to a gentle simmer. Continue to cook until the sauce has thickened slightly, about 5 to 7 minutes. If using, stir in the heavy cream and cook for another 1 to 2 minutes until heated through and slightly richer. Season the sauce with kosher salt and freshly ground black pepper to taste.
⏱️ 9 min - 9
Slice the rested steaks against the grain. Serve the sliced steak immediately, spooning a generous amount of the warm mushroom wine sauce over each portion. Garnish with fresh chopped parsley.
⏱️ 2 min