steak and mushroom recipe
The Best steak and mushroom recipe
The health benefits make it even more appealing—lean protein from the steak keeps things satisfying without overpowering, and mushrooms add fiber and a gentle boost of vitamins. It’s not fussy, but it’s not boring either. One of my favorite things about this recipe is how it works for different occasions. A big, slow-cooked steak with mushrooms feels indulgent for a weekend brunch or a Friday night family spread, but you can also make it lighter by grilling the steak quickly and serving it with sautéed mushrooms over mashed potatoes or a simple salad. It’s that kind of dish that’s easy to adjust while keeping the core flavors intact.
Creamy Garlic Steak with Mushroom Sauce
A rich, flavorful steak dish paired with a velvety mushroom sauce. Perfect for a weeknight dinner with friends or family.
🥘Ingredients
- 2 medium ribeye steaks (1.5 inches thick)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tbsp tomato paste
- 1/2 tsp dried thyme
- Salt and pepper to taste
👨🍳Directions
-
1
Pat steaks dry with paper towels and season generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare, then transfer to a plate and let rest for 5 minutes. -
2
In the same skillet, melt butter and add sliced mushrooms. Cook until mushrooms release moisture and begin to brown, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. -
3
Pour in beef broth and tomato paste, simmer for 3 minutes. Stir in heavy cream and thyme. Simmer for another 5 minutes until sauce thickens slightly. -
4
Slice steaks against the grain and spoon mushroom sauce over each steak. Serve immediately with a side of roasted vegetables or crusty bread.
🔧Equipment
- Skillet
- Oven
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Steak with Mushroom Sauce Works
❓ Frequently Asked Questions About Creamy Garlic Steak with Mushroom Sauce
Can I substitute dried mushrooms for fresh ones in this recipe?
Yes, you can use dried mushrooms, but you’ll need to rehydrate them first. Soak 8 ounces of dried mushrooms in 2 cups of hot water for about 20 minutes, then drain and chop them before using. The texture will be slightly chewier, but the flavor will still shine.
What if I don’t have a skillet with high heat?
A heavy-bottomed pan or cast-iron skillet works just as well. Just make sure it’s clean and dry, then heat it over medium-high until it’s hot enough to sear the steak immediately. A cast-iron skillet also retains heat better, so you won’t need to adjust the temperature as often.
How do I know when the mushrooms are cooked down enough?
Mushrooms should shrink and soften significantly by the time they’re done. They’re ready when they’re tender and most of the liquid has evaporated—about 5 to 7 minutes of cooking. If they’re still watery, add a splash of butter or olive oil to help them thicken up.
Can I make this recipe ahead of time and reheat it?
Yes, but reheating is best done gently to avoid drying out the steak. Store the finished dish in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium-low heat with a splash of water or broth until warmed through, adding a pat of butter if you like extra richness.
