Pan Seared Garlic Butter Steak & Mushroom Cream Sauce

Introduction

The Pan Seared Garlic Butter Steak & Mushroom Cream Sauce is a timeless dish that combines the rich, savory flavors of a perfectly charred steak with a luxurious mushroom cream sauce. Known for its irresistible aroma and bold taste, this dish has gained immense popularity due to its simplicity and sophistication. The garlic butter not only adds richness but also enhances the steak’s natural flavors, creating a beautifully balanced dish that is both juicy and flavorful.

One of the reasons this dish has remained a staple in many kitchens is its ability to impress guests while requiring minimal effort. The technique of pan-searing locks in juices, while butter-basting infuses the steak with a delightful garlic-herb flavor. Pairing this tender steak with a creamy mushroom sauce elevates the experience to a whole new level. You can serve this delectable creation alongside some Crispy Garlic Roasted Potatoes for an extra burst of flavor.

The key to mastering this dish lies in the cooking technique. Using a cast iron skillet or any heavy-bottomed pan ensures an even char and retains heat well. The combination of searing, butter-basting, and incorporating fresh herbs creates an unforgettable meal. Looking for more variety? Explore Chili Lime Steak Fajitas as another tasty steak alternative.

Enjoy crafting this dish in your kitchen, and savor every bite of this perfect marriage between a well-cooked steak and a flavorful sauce.

Pan Seared Garlic Butter Steak & Mushroom Cream Sauce

Looking for a simple yet delicious steak recipe to wow your guests? Pan Seared Garlic Butter Steak & Mushroom Cream Sauce is the perfect choice! With this meal, you can achieve perfectly seared steaks in under 20 minutes, complemented by a creamy, mushroom sauce that elevates its flavors.

Key Ingredients:

• Steaks:
  • 4 New York strip steaks (7 oz each, 1-inch thick)
  • Salt and cracked black pepper
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 6 garlic cloves, crushed
  • 6-8 thyme sprigs (or rosemary/parsley)
• Mushroom Sauce:
  • 2 garlic cloves, crushed
  • 1-2 tsp balsamic vinegar (or Worcestershire sauce)
  • 1 cup sliced brown mushrooms
  • 1/2 cup light cream (or heavy cream)

Preparation Instructions

For the Steaks:

1. Season the steaks: Allow steaks to stand at room temperature for 30 minutes. Season with salt and pepper on all sides.
2. Heat up the skillet: In a large cast-iron skillet over medium-high heat, heat 1 tbsp oil until smoking. Lay two steaks into the pan and sear for 3 minutes per side, or until well-browned.
3. Baste and finish cooking:
   • Reduce heat to medium-low.
   • Add 2 tbsp butter, 3-4 thyme sprigs, and 3 garlic cloves to the pan.
   • Baste steaks with butter for an additional 1-2 minutes, or until done to your liking.
   • Discard thyme and garlic, transfer steaks to a plate, and pour pan juices over them. Let rest for 5 minutes.
4. Repeat for remaining steaks, discarding herbs but reserving the second batch of pan juices.

For the Mushroom Sauce:

1. Sauté garlic in the pan’s buttery juices over medium heat for 30 seconds.
2. Add vinegar and mushrooms:
   • Cook until mushrooms soften.
   • Add cream, season with salt and pepper, and mix well.

Serve: Pair your perfectly seared steaks with the creamy mushroom sauce and some garlic roasted potatoes. Enjoy this indulgent meal with friends and family!

Nutritional Information

• Calories: 283 kcal
• Carbohydrates: 4g
• Protein: 2g
• Fat: 29g
• Saturated Fat: 15g
• Cholesterol: 71mg

This delicious meal is an ideal choice for any occasion, balancing the richness of garlic butter and the savory mushroom cream sauce.

Cooking Instructions for Pan Seared Garlic Butter Steak

To achieve a perfectly seared steak, it’s crucial to follow these detailed cooking instructions. Here’s a step-by-step guide for nailing the Pan Seared Garlic Butter Steak:

1. Selecting the Appropriate Pan
   • The best choice is a cast iron skillet, as it evenly distributes heat and maintains high temperatures for effective searing.
   • Stainless steel pans can also work, but ensure they are heavy-bottomed to retain heat efficiently.
2. Preheating the Pan and Adding Oil
   • Preheat the skillet over medium-high heat until it’s smoking hot.
   • Add a high-smoke-point oil like canola or avocado oil. This will prevent burning and help the steak develop a nice crust.
3. Searing the Steak and Achieving the Perfect Char
   • Season the steak generously with salt and pepper before laying it into the skillet.
   • Lay the steak into the pan away from you to prevent oil splatters.
   • Let the steak sear for 3-4 minutes on each side, flipping only once, to achieve a deep, caramelized crust.
   • Avoid overcrowding the pan to ensure proper searing.
4. Butter Basting Technique for Added Flavor
   • Reduce the heat to medium-low after searing both sides.
   • Add a generous dollop of butter, along with garlic cloves and fresh herbs like thyme or rosemary.
   • Tilt the pan carefully and spoon the melted butter over the steak repeatedly for 1-2 minutes. This process infuses the steak with garlic-herb flavors.
   • Let the steak rest for about five minutes to reabsorb juices before slicing.

Making the Mushroom Cream Sauce for Pan Seared Garlic Butter Steak

1. Adding Garlic to the Pan Juices

• After removing the steak, retain the pan juices in your cast iron skillet for the sauce base.
• Add crushed garlic cloves to the buttery juices and sauté over medium heat for about 30 seconds, releasing a fragrant aroma.

2. Sautéing the Mushrooms

• Add a cup of sliced brown mushrooms to the pan and stir until they become soft and golden brown.
• If needed, add an extra pat of butter for flavor and moisture.
• Stir in 1-2 teaspoons of balsamic vinegar or Worcestershire sauce to bring a slight tanginess and depth to the sauce.

3. Incorporating Cream and Seasoning

• Pour in half a cup of light cream or heavy cream, ensuring the mushrooms are fully submerged.
• Stir continuously as the cream simmers and thickens.
• Season with salt and cracked black pepper to taste.

4. Adjusting Sauce Consistency and Flavor

• Let the mixture simmer for a few minutes to reach the desired consistency. If it’s too thick, add a splash of chicken broth or water to thin it out.
• Taste the sauce and adjust seasoning if necessary, aiming for a balance of creaminess, umami from the mushrooms, and the sharpness of garlic.

Serving Suggestions for Pan Seared Garlic Butter Steak & Mushroom Cream Sauce

Plating Ideas and Side Dish Recommendations (150 words)

• Arrange the steak slices neatly on a warmed plate, ensuring each piece is evenly coated in the garlic butter and sauce.
• Spoon the mushroom cream sauce generously over the steak, allowing it to cascade down the sides.
• Accompany the dish with Crispy Garlic Roasted Potatoes to add a contrasting texture and complement the flavor.
• Add a side of sautéed spinach or grilled asparagus for a pop of color and freshness.
• Garnish with finely chopped parsley or rosemary to bring a touch of vibrant green.

Suggested Garnishes and Presentation Tips

• Sprinkle some flaky sea salt on top to enhance the flavors.
• Serve in cast iron skillets for a rustic presentation, or use porcelain plates for an elegant touch.
• For an extra tangy kick, serve with a small bowl of Chimichurri sauce on the side.

Tips for Perfect Steak and Sauce

Techniques for Steak Doneness Preferences

• Rare: 120-130°F (49-54°C). The steak will be soft and red inside.
• Medium-rare: 130-135°F (54-57°C). The steak should be springy with a warm red center.
• Medium: 135-145°F (57-63°C). Expect a pink center with a firm, juicy texture.

Handling Temperature Fluctuations

• Rest the steak after cooking to let the juices redistribute. This also slightly increases the internal temperature.
• Use a meat thermometer to monitor the internal temperature and avoid overcooking.

Maintaining the Right Balance of Flavors in the Sauce

• Taste the sauce and adjust salt, pepper, and acidity levels before serving.
• If the sauce is too thick, add a splash of chicken broth or cream to thin it out.
• For a twist, consider trying Garlic Steak & Cheesy Bacon Potato Hash Foil Packs, which bring complementary flavors to the meal.

FAQs for Pan Seared Garlic Butter Steak & Mushroom Cream Sauce

Q1: What cut of steak is best for this recipe?

• The ideal cuts include New York strip, ribeye, and sirloin, as they have excellent marbling and hold up well to searing.

Q2: How can I avoid overcooking the steak?

• Resting the steak before slicing helps maintain its juices.
• Use a meat thermometer to gauge internal temperature for accurate doneness.

Q3: Can the sauce be prepared in advance?

• Yes, you can make the mushroom cream sauce ahead of time and refrigerate it.
• Reheat it gently over low heat, stirring in a splash of cream or broth to refresh the consistency.

Q4: What alternatives can be used for heavy cream?

• Light cream can be a lighter option.
• For a non-dairy alternative, use coconut milk or cashew cream.

Conclusion

Crafting the Pan Seared Garlic Butter Steak & Mushroom Cream Sauce involves a few simple but essential steps. First, select a well-marbled steak cut like ribeye or strip, and sear it in a hot skillet until it reaches the desired doneness. While the steak rests, create the flavorful mushroom cream sauce by sautéing mushrooms in pan juices, adding garlic, and stirring in cream and seasoning. Serve the steak slices generously covered with this sauce, pairing the dish with Crispy Garlic Roasted Potatoes or Garlic Steak & Cheesy Bacon Potato Hash Foil Packs for an impressive, balanced meal.

By following these steps, you can present an elegant, restaurant-quality meal at home that will delight guests and family alike. The combination of charred, juicy steak with creamy, savory sauce is bound to satisfy even the most discerning palates.

PAN SEARED GARLIC BUTTER STEAK & MUSHROOM CREAM SAUCE

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• Author: Wendy Balderas
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Looking for a simple yet delicious steak recipe to wow your guests? Pan Seared Garlic Butter Steak & Mushroom Cream Sauce is the perfect choice! With this meal, you can achieve perfectly seared steaks in under 20 minutes, complemented by a creamy, mushroom sauce that elevates its flavors.

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Ingredients

Scale 1x2x3x

• Steaks:
  • 4 New York strip steaks (7 oz each, 1-inch thick)
  • Salt and cracked black pepper
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 6 garlic cloves, crushed
  • 6–8 thyme sprigs (or rosemary/parsley)
• Mushroom Sauce:
  • 2 garlic cloves, crushed
  • 1–2 tsp balsamic vinegar (or Worcestershire sauce)
  • 1 cup sliced brown mushrooms
  • 1/2 cup light cream (or heavy cream)

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Instructions

For the Steaks:

1. Season the steaks: Allow steaks to stand at room temperature for 30 minutes. Season with salt and pepper on all sides.
2. Heat up the skillet: In a large cast-iron skillet over medium-high heat, heat 1 tbsp oil until smoking. Lay two steaks into the pan and sear for 3 minutes per side, or until well-browned.
3. Baste and finish cooking:
   • Reduce heat to medium-low.
   • Add 2 tbsp butter, 3-4 thyme sprigs, and 3 garlic cloves to the pan.
   • Baste steaks with butter for an additional 1-2 minutes, or until done to your liking.
   • Discard thyme and garlic, transfer steaks to a plate, and pour pan juices over them. Let rest for 5 minutes.
4. Repeat for remaining steaks, discarding herbs but reserving the second batch of pan juices.

For the Mushroom Sauce:

1. Sauté garlic in the pan’s buttery juices over medium heat for 30 seconds.
2. Add vinegar and mushrooms:
   • Cook until mushrooms soften.
   • Add cream, season with salt and pepper, and mix well.

Serve: Pair your perfectly seared steaks with the creamy mushroom sauce and some garlic roasted potatoes. Enjoy this indulgent meal with friends and family!

Notes

Serve with garlic roasted potatoes for a satisfying meal. Make sure to baste the steaks well for maximum flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pan-Seared
• Cuisine: American

Nutrition

• Calories: 283 kcal
• Sodium: 114mg
• Fat: 29g
• Saturated Fat: 15g
• Carbohydrates: 4g
• Protein: 2g
• Cholesterol: 71mg