Garlic Butter Mushroom Steak

$- 2 boneless ribeye steaks (about 1 inch thick) - 2 tablespoons olive oil - Salt and pepper to taste - 4 tablespoons unsalted butter - 5 cloves garlic, minced - 200g (about 7 oz) mushrooms, sliced (preferably cremini or button) - 1 tablespoon fresh parsley, chopped (for garnish) When picking your steak, look for bright red color and good marbling. The marbling is the white fat that runs through the meat. This fat adds flavor and keeps the steak juicy. Choose mushrooms that are firm and smooth. Avoid any that are slimy or dark. Fresh parsley should be bright green and crisp. If you can't find ribeye, try sirloin or filet mignon. Both cuts work well. For mushrooms, you can use shiitake or portobello if you like. If you don’t have unsalted butter, you can use salted butter but cut back on added salt in your dish. {{ingredient_image_1}} Start by taking the steaks out of the fridge. Let them sit for about 30 minutes. This helps the meat cook evenly. While they warm up, season them well with salt and pepper on both sides. Don't hold back; this adds a lot of flavor. Next, get a large skillet and heat the olive oil over medium-high heat. Once the oil is hot, add your seasoned steaks. Sear each side for about 4 to 5 minutes. If you like your steak medium-rare, that’s perfect. After cooking, take the steaks out and cover them with foil. Let them rest for a few minutes. This keeps them juicy. Now, let’s make the sauce. In the same skillet, lower the heat to medium. Add the unsalted butter and let it melt. Once the butter is melted, add the minced garlic. Sauté it for about one minute until it smells great. Then, add the sliced mushrooms. Cook them for 5 to 7 minutes. Stir them often until they turn golden brown. After the mushrooms are cooked, return the steaks to the skillet. Spoon the garlic butter and mushrooms over the steaks. Cook for an extra one to two minutes. This warms the steak and adds more flavor. Finally, take the skillet off the heat and let the dish rest for a few minutes. Garnish with fresh parsley before serving. Enjoy your Garlic Butter Mushroom Steak! To get the best doneness for your steak, use a meat thermometer. For medium-rare, aim for 130°F to 135°F. Insert the thermometer into the thickest part of the steak. If you like it medium, go for 140°F to 145°F. Let your steak rest for at least five minutes after cooking. This helps keep the juices inside. Use fresh mushrooms for the best flavor. Clean them gently with a damp cloth to remove dirt. Don't soak them in water, as they can get mushy. Sauté the mushrooms in the same skillet as the steak. This way, they soak up all the tasty bits left behind. Cook them until they are golden brown and soft. Stir them occasionally for even cooking. Salt and pepper are your best friends. Use them generously on the steak before cooking. You can also add herbs like thyme or rosemary for extra flavor. If you want a kick, try a pinch of red pepper flakes. When making the garlic butter sauce, add a splash of soy sauce for depth. These small changes can make a big difference in taste. Pro Tips Bring Steaks to Room Temperature: Letting your steaks rest at room temperature for about 30 minutes before cooking ensures a more even cook throughout the meat. Use a Meat Thermometer: To achieve your desired doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F (57°C). Don't Overcrowd the Skillet: If you're cooking more than two steaks, do it in batches. Overcrowding the skillet can lower the temperature and prevent proper searing. Let the Steak Rest: After cooking, always let the steak rest for a few minutes before slicing. This helps the juices redistribute, making for a juicier bite. {{image_2}} You can use many steak cuts for this dish. Ribeye gives great flavor and tenderness. However, you might like sirloin or filet mignon. Both cuts work well with garlic butter and mushrooms. Just remember to adjust cooking times based on the thickness. Thinner cuts will cook faster, so keep an eye on them. Mushrooms add a rich taste. While cremini or button mushrooms are classic, you can switch it up. Try portobello for a meaty texture or shiitake for a unique flavor. You can even mix mushroom types for a fun twist. Just make sure to clean them well before cooking. Herbs and spices can elevate your dish. Consider adding thyme or rosemary for a fragrant touch. If you like heat, a pinch of red pepper flakes works wonders. A splash of Worcestershire sauce can add depth, too. Feel free to experiment with flavors you love. Each addition can make the dish feel fresh and new. To store your leftover garlic butter mushroom steak, first let it cool. Place the steak and mushrooms in an airtight container. Make sure to seal it well. You can keep it in the fridge for up to three days. Storing it this way helps keep the flavors fresh. When you are ready to eat your leftovers, reheating is key. The best way to reheat steak is in a skillet. Heat the skillet over medium-low heat. Add a little olive oil or butter to keep it moist. Place the steak in the skillet. Warm it for about 3-4 minutes on each side. This helps retain juiciness. You can also warm the mushrooms separately or together. If you want to save the garlic butter mushroom steak for later, freezing works well. Wrap the steak tightly in plastic wrap. Then, place it in a freezer-safe bag. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight. After thawing, reheat as mentioned above for the best flavor. The best steak for garlic butter mushroom steak is boneless ribeye. Ribeye has great fat and flavor. It cooks well and stays juicy. Other good options are sirloin or filet mignon. These cuts will also work nicely, but ribeye shines with its rich taste. You can make parts of this dish ahead of time. Cook the mushrooms and garlic butter mix, then store it. Keep it in the fridge for up to two days. When you are ready to eat, reheat the mix and cook the steaks fresh. This way, the steak stays juicy and delicious. Many side dishes go well with garlic butter mushroom steak. Here are a few tasty options: - Creamy mashed potatoes - Roasted vegetables - Garlic bread - Fresh green salad - Steamed asparagus These sides balance the rich flavors of the steak and mushrooms. Enjoy mixing and matching for a complete meal! In this guide, we explored key ingredients for Garlic Butter Mushroom Steak and chose the freshest options for maximum flavor. I shared step-by-step instructions for prepping and cooking the perfect steak, along with tips for sautéing mushrooms. We discussed variations to customize your dish and storage tips to keep leftovers tasty. Finally, I answered common questions for your cooking success. Follow these steps, and you’ll impress everyone with a delicious meal. Enjoy cooking!$

Garlic Butter Mushroom Steak

A delicious steak recipe featuring garlic butter and sautéed mushrooms.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 2

Ingredients

2 pieces boneless ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
to taste Salt and pepper
4 tablespoons unsalted butter
5 cloves garlic, minced
200 grams mushrooms, sliced (preferably cremini or button)
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes.
Season the steaks generously with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks to the skillet.
Sear the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove them from the skillet and cover with foil to rest.
In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally until they are softened and golden brown.
Return the steaks to the skillet and spoon the garlic butter and mushrooms over the top. Cook for an additional 1-2 minutes to warm the steaks through.
Remove from heat and let rest for a few minutes before slicing.
Garnish with freshly chopped parsley before serving.

Notes

Let the steaks rest after cooking for better flavor.

Keyword garlic butter, mushroom, steak