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Pan Seared Garlic Butter Steak & Mushroom Cream Sauce Recipe

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This Pan Seared Garlic Butter Steak with Mushroom Cream Sauce recipe delivers perfectly cooked New York strip steaks with a rich, flavorful garlic butter baste, complemented by a creamy mushroom sauce. Cooked in a cast-iron skillet, this dish balances tender steak with aromatic herbs and a luscious sauce, making it an impressive yet simple meal ideal for dinner.

Ingredients

Steak and Seasoning

  • 4 New York strip steaks (7 ounces each, 1-inch thick, Australian Porterhouse steaks)
  • 1 pinch salt
  • 1 pinch cracked black pepper

Cooking Fats and Aromatics

  • 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)

Mushroom Cream 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

  1. Prepare the Steaks: Allow the steaks to come to room temperature by standing them for 30 minutes before cooking. Season all sides evenly with salt and cracked black pepper to enhance flavor.
  2. Heat the Pan: Place a large cast-iron skillet or heavy pan over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the surface evenly. Heat until the pan just begins to produce smoke, ensuring a hot sear.
  3. Sear the Steaks: Lay the steaks carefully into the hot pan, placing them away from you to avoid splatter, cooking two at a time. Sear the first side for 3 minutes without moving, then flip and cook the other side for 3 minutes until a brown crust forms.
  4. Add Butter and Herbs: Reduce heat to medium-low. Add 2 tablespoons of butter, thyme sprigs, and the 6 lightly crushed garlic cloves to the pan. Allow the butter to foam gently, which will begin infusing the flavors.
  5. Baste the Steaks: Continuously spoon the foaming garlic butter over the steaks for 1 to 2 minutes, or until they reach your preferred doneness, ensuring maximum flavor and juiciness.
  6. Rest the Steaks: Remove the garlic cloves and herbs from the pan. Transfer the steaks to a plate and pour the pan juices over them. Let them rest for 5 minutes to retain moisture and finish cooking evenly.
  7. Make the Mushroom Cream Sauce: While the steaks rest, add the crushed garlic to the remaining butter and pan juices over medium heat and sauté for 30 seconds until fragrant. Then add balsamic vinegar and sliced mushrooms, cooking until mushrooms soften. Pour in the cream and simmer briefly. Season with salt and pepper to taste.
  8. Serve: Plate the rested steaks and generously spoon the mushroom cream sauce over the top. Serve immediately alongside garlic roasted potatoes or your choice of sides.

Notes

  • Allowing the steak to rest after searing is crucial for juicy results.
  • You can substitute thyme with rosemary or parsley based on your preference.
  • Use a heavy skillet like cast iron for the best sear and heat retention.
  • For a richer sauce, use heavy cream instead of light cream.
  • Be careful not to overcook the steaks; internal temperature should be monitored for desired doneness.

Find it online: https://lauracooks.com/pan-seared-garlic-butter-steak-and-mushroom-cream-sauce-recipe/