GARLIC BUTTER STEAK WITH SAUTÉED MUSHROOMS is a must-try!
Juicy, steakhouse-perfect, dripping with garlic butter and crowned with buttery mushrooms.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 2 thick-cut ribeye or strip steaks (1–1¼ inch thick)
- Salt and freshly cracked black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 garlic cloves, smashed or minced
- 1 teaspoon fresh thyme or rosemary (optional)
- 8 oz mushrooms, sliced (cremini or button)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Pat steaks very dry and season generously with salt, pepper, and paprika.
- Heat olive oil in a heavy skillet (cast iron is best) over high heat until just smoking.
- Sear steaks 3–4 minutes per side until a deep golden crust forms.
- Reduce heat to medium. Add butter, garlic, and thyme. Spoon melted butter over steaks continuously for 1–2 minutes.
- Remove steaks and let rest 5 minutes (very important!).
- In the same skillet, add mushrooms. Sauté until browned and tender, scraping up all those steak drippings.
- Return steaks to the pan or serve mushrooms piled on top.
- Finish with chopped parsley and extra butter from the pan.
Notes
- Let steaks come to room temp before cooking
- Don’t move the steak while searing—crust = flavor
- Resting keeps the steak juicy and tender
Nutrition
- Serving Size: 1 steak with mushrooms
- Calories: 620 kcal
- Sugar: 1g
- Sodium: 520mg
- Fat: 44g
- Saturated Fat: 19g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 48g