The Ultimate Pan-Seared Garlic Butter Steak with Creamy Mushroom Sauce: A 20-Minute Masterpiece
Imagine a restaurant-quality meal, rich in flavor, that comes together faster than most takeout options. This Garlic Butter Steak, served with a luscious Creamy Mushroom Sauce, is precisely that. It’s an unforgettable dish that promises a juicy, perfectly charred steak infused with aromatic garlic and fresh herbs, all smothered in a velvety sauce boasting subtle hints of balsamic. Forget complex cooking methods; this pan-seared marvel is designed for both weeknight convenience and special occasion indulgence, proving that gourmet doesn’t have to mean hours in the kitchen. Ready in under 20 minutes, it’s a perfect dinner for any occasion that deserves something truly extraordinary.
The magic truly happens when those perfectly seared steaks are draped in that decadent creamy mushroom sauce, a blend of rich cream, savory mushrooms, a whisper of garlic, and a touch of tangy balsamic vinegar. Each bite is a symphony of textures and flavors.
The Allure of Perfectly Pan-Seared Steak
Pan-searing isn’t just a cooking method; for many, it’s an art form that transforms a simple cut of meat into a culinary masterpiece. There’s something undeniably captivating about the sizzle of steak hitting a screaming hot pan, the intoxicating aroma that fills the kitchen, and the promise of that perfectly caramelized, crusty exterior giving way to a tender, juicy interior. Growing up in a household of dedicated carnivores, steak was a weekly ritual, a testament to its universal appeal and the profound satisfaction it brings. From a quick breakfast steak to an elaborate dinner, the mere smell of steaks charring in a frying pan was always enough to draw everyone to the table.
My Uruguayan father, a true connoisseur of meat, often served his signature big, fat, and juicy steak with a vibrant Chimichurri sauce AND a fried egg. These are the cherished memories that inspire my cooking, demonstrating that the best meals are often those that are simple, flavorful, and made with love.
Mastering the Pan-Sear: Your Guide to Cooking a Perfect Steak
Achieving that coveted crust and a perfectly cooked interior is simpler than you might think. The key lies in understanding a few fundamental principles that will elevate your pan-seared steak from good to unforgettable:
- Choosing Your Cut: While this recipe specifically uses New York strip steaks, the pan-searing method is incredibly versatile and works beautifully for various cuts like ribeye, sirloin, or even a thicker skirt steak. Look for steaks that are at least 1-inch thick to allow for a good, deep sear without overcooking the inside too quickly.
- Bring to Room Temperature: This is a crucial, often overlooked step. Always allow your steaks to sit out at room temperature for at least 30 minutes (or up to an hour) before cooking. This ensures a more even cook from edge to center, preventing a cold interior from slowing down the searing process.
- Seasoning is Key: Just before your steaks hit the pan, generously season both sides with coarse salt and freshly cracked black pepper. Don’t be shy; a robust layer of seasoning not only enhances the flavor but also contributes to developing that irresistible crust.
- The Right Pan and Intense Heat: A heavy-bottomed pan, especially a cast-iron skillet, is highly recommended for its superior ability to retain and distribute heat evenly. This leads to an exceptional, uniform sear. Preheat your pan over medium-high heat until it’s smoking lightly. This intense, initial heat is absolutely crucial for developing that flavorful, deep brown crust.
- Oil Selection: Use a high smoke point oil like canola, grapeseed, or avocado oil. Add just enough to thinly coat the bottom of the pan – typically a tablespoon or two.
- Avoid Crowding the Pan: For optimal searing, cook steaks in batches of two. Overcrowding the pan will drastically lower its temperature, causing the meat to steam instead of sear. This results in a gray, less flavorful crust.
- The Sizzle and Sear: Carefully lay the steaks into the hot pan, away from you, to prevent oil splatters. Cook for approximately 3 minutes on each side for a good initial sear. Be prepared for some smoke in your kitchen; keep your exhaust fan on high or consider cooking on an outdoor grill burner if you have one.
- The Garlic Butter Baste: This is where your steak gets its signature rich flavor and incredible juiciness! Reduce the heat to medium-low. Add generous pats of butter (at least 2 tablespoons per batch), 3-4 sprigs of fresh thyme (or rosemary), and lightly crushed garlic cloves (to infuse their aroma without burning). Allow the butter to foam slightly. Using an oven mitt, carefully tilt the pan towards you so the butter pools on one side, and continuously baste the steaks with a large spoon. This technique infuses the steak with aromatic flavors and helps create a glistening, rich exterior. Continue basting and flipping for another 1-2 minutes, or until the steaks reach your desired doneness.
- The Importance of Resting: Once cooked, immediately transfer the steaks to a plate. Crucially, pour any remaining pan juices over them. Let them rest for at least 5-10 minutes. This allows the muscle fibers to relax and the juices to redistribute evenly throughout the meat, resulting in an incredibly tender and juicy steak. Never skip this essential step! Remember to repeat the process for any remaining steaks, discarding the herbs and garlic but always preserving the flavorful pan juices.
Crafting the Velvety Creamy Mushroom Sauce
While your perfectly cooked and gloriously juicy steaks are resting, reabsorbing their flavorful juices, it’s the ideal time to whip up the accompanying creamy mushroom sauce. This sauce isn’t just an addition; it’s a co-star that elevates the entire dish, transforming it into a truly indulgent experience.
- Leverage Pan Juices: The absolute secret to an exceptionally flavorful sauce lies in the remnants from cooking your steaks. Those buttery, garlic-infused pan juices are liquid gold and packed with umami. Do not discard them! They form the irreplaceable flavor base for your sauce.
- Aromatic Start: To the still-warm pan with the reserved juices, add the remaining crushed garlic (or freshly minced garlic). Sauté over medium heat for about 30 seconds, just until the garlic becomes wonderfully fragrant and lightly golden. Be vigilant not to burn it, as burnt garlic turns bitter and can ruin the sauce’s delicate flavor.
- Mushrooms Galore: Stir in your sliced brown mushrooms (cremini work perfectly here). Cook them down, stirring occasionally, until they release their moisture, soften significantly, and begin to turn golden. They will absorb the rich flavors from the pan, adding an earthy, savory depth to the sauce.
- The Creamy Touch and Tang: Deglaze the pan with a splash of balsamic vinegar or Worcestershire sauce (1-2 teaspoons). This adds a crucial layer of acidity and umami, cutting through the richness of the cream and brightening the overall flavor. Then, pour in the light cream (or heavy cream for an even more decadent and thicker sauce). Stir continuously, bringing the sauce to a gentle simmer.
- Season and Serve: Allow the sauce to simmer gently for a few minutes, stirring until it thickens slightly and coats the back of a spoon. Season generously with salt and freshly cracked black pepper to your taste. The mushroom cream sauce should be luscious and full-bodied. Spoon this delectable sauce generously over your rested garlic butter steaks, ensuring every bite is a symphony of flavors and textures.
Achieving Steak Doneness: A Guide to Your Preference
Cooking steak to your preferred doneness is a skill that comes with practice, but with a few simple techniques, you can master it. You can gauge doneness using either the “touch test” for a quick estimate or a reliable meat thermometer for precision.
The Touch Test (A Sensory Guide):
- Rare steaks: Gently press the center of the steak with your finger. It will feel very soft and yielding, maintaining an indent. Internally, it will be cool red.
- Medium-Rare steaks: The steak will feel soft but with a slight springiness, bouncing back slowly. This is often considered the ideal doneness for many cuts, offering a warm red center.
- Medium steaks: A medium steak will feel noticeably springier and bounce back faster when pressed, with a warm pink center.
- Well done steaks: A well-done steak will feel quite firm and rigid, with very little give when pressed. The interior will be uniformly gray-brown.
Or use a meat thermometer for precision:
For consistently perfect results, especially when you’re starting, a meat thermometer is your best friend. Insert the thermometer into the thickest part of the steak, avoiding any bone.
- Rare: 120-125°F (49-52°C) internal temperature
- Medium-Rare: 130-135°F (54-57°C) internal temperature
- Medium: 140-145°F (60-63°C) internal temperature
- Medium-Well: 150-155°F (66-68°C) internal temperature
- Well Done: 160°F (71°C) and above internal temperature
Perfect Pairings and Serving Suggestions
While the original recipe suggests serving this dish with Crispy Garlic Roasted Potatoes – an undeniably delicious choice – this versatile Garlic Butter Steak with Creamy Mushroom Sauce welcomes a variety of accompaniments. Consider a vibrant green salad with a light vinaigrette to cut through the richness, or steamed asparagus or green beans for a fresh, crisp contrast. Creamy mashed potatoes or polenta would also be divine, soaking up every last drop of that incredible mushroom sauce. For a more sophisticated meal, serve alongside roasted root vegetables or a delicate wild rice pilaf. A robust red wine like a Cabernet Sauvignon or a Merlot would beautifully complement the rich, savory flavors of the steak and sauce, enhancing the overall dining experience.
WATCH HOW WE COOK STEAK ON VIDEO:
Looking for more steak recipes? Try these delicious options!
If this recipe has ignited your passion for perfectly cooked steak, there’s a world of other delicious possibilities waiting to be explored. From convenient foil-pack meals to vibrant fajitas and elegant surf-and-turf, here are some more steak recipes to inspire your next culinary adventure:
Garlic Steak & Cheesy Bacon Potato Hash Foil Packs | Chili Lime Steak Fajitas | Grilled Steak & Shrimp (Surf And Turf)
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Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
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
Instructions
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Before cooking, allow steaks to stand at room temperature for 30 minutes. Then, season all sides generously with salt and pepper.
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Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it begins smoking. Add 1 tablespoon of olive oil and swirl to coat the pan. Carefully lay the steaks into the pan, away from you, cooking in batches of two. Sear for 3 minutes on each side or until beautifully browned and charred.
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Reduce heat to medium-low. Add 2 tablespoons of butter, 3-4 sprigs of thyme (or other herbs like rosemary), and 3 lightly crushed garlic cloves to the pan. Allow the butter to foam a little, then carefully tilt the pan towards you (using an oven mitt to hold the handle) so the butter pools. Continuously baste the steaks with a large spoon.
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Continue basting constantly while cooking for a further 1-2 minutes, or until the steaks are done to your desired liking. (For well-done steaks, flip them a couple more times while cooking until they reach your preference.)
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Discard the thyme and garlic from the pan and transfer the cooked steaks to a plate. Pour any remaining pan juices over the steaks and let them rest for 5-10 minutes. Repeat this process with the remaining steaks, then remove them and let them rest. (Discard the second lot of thyme and garlic, but leave all pan juices in the pan.)
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While the steaks are resting, add the remaining crushed garlic (2 cloves) to the buttery juices in the pan. Sauté on medium heat for 30 seconds until fragrant. Add the balsamic vinegar (or Worcestershire sauce) and sliced mushrooms, and cook until the mushrooms are soft and tender. Finally, stir in the cream. Bring to a gentle simmer and allow to thicken slightly. Season with salt and pepper to your taste.
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Serve the juicy pan-seared garlic butter steak immediately, generously topped with the creamy mushroom sauce. Delicious with garlic roasted potatoes or a fresh green salad.
Notes
ORIGINALLY PUBLISHED NOVEMBER 2, 2017.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.