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Seared Garlic Butter Steak

Featured in Beef.

This Seared Garlic Butter Steak takes high-quality New York strip steaks and cooks them to juicy perfection. They're seasoned with salt and pepper, seared in a hot skillet, and basted with flavorful garlic butter and herbs. The creamy mushroom sauce, made from the leftover pan juices, combines sautéed mushrooms, cream, and a splash of balsamic for extra richness. In just 30 minutes, you'll get tender steaks with a crispy edge and a luxurious sauce that's perfect for date nights or when you're craving steakhouse flavors in your own kitchen.
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Updated on Thu, 01 May 2025 22:00:41 GMT
Tender seared steak with garlic butter topped with creamy mushroom sauce. Pin it
Tender seared steak with garlic butter topped with creamy mushroom sauce. | tasteofmoms.com

That mouthwatering scent of steak sizzling away takes over your kitchen, setting you up for an amazing meal. My favorite way to cook a restaurant-worthy dinner at home is this pan-seared steak topped with creamy mushroom sauce. You'll get that beautiful brown outside, tender inside, and a decadent sauce that turns basic ingredients into something truly special.

I made this for dinner yesterday and everyone went crazy for it. Even my picky teen, who normally doesn't care much for steak, couldn't believe how tender the meat was and how smooth the sauce turned out. What made the difference? A super hot pan and letting the meat rest properly after cooking.

Key Ingredients and Smart Shopping Advice

  • Steak: Pick cuts with good fat marbling like ribeye or NY strip, and don't cook them cold from the fridge.
  • Butter: Go for unsalted European butter which has more fat and better flavor.
  • Mushrooms: Get fresh cremini or white button mushrooms and cut them the same size so they cook evenly.
  • Heavy Cream: Don't substitute light versions if you want that truly silky sauce texture.
Juicy steak bathed in rich garlic butter mushroom sauce, just like you'd get at a fancy restaurant. Pin it
Juicy steak bathed in rich garlic butter mushroom sauce, just like you'd get at a fancy restaurant. | tasteofmoms.com

Step-by-Step Cooking Guide

Pan Preparation:
Get a heavy cast-iron pan smoking hot before you start. This makes sure your steak browns perfectly.
Steak Searing:
Dry your steaks with paper towels, add plenty of seasoning, then place them in your hot pan. Let them cook 4-5 minutes each side, depending on how done you want them.
Butter Basting:
Throw in some butter, garlic and fresh herbs. Tip your pan slightly and scoop the melted butter over your steaks again and again.
Sauce Creation:
While your steaks take a rest, cook mushrooms in the leftover pan goodness. Pour in heavy cream and let it bubble down until it gets thicker.

I come from a family that really loves their steak. My dad showed me how to check if meat is done by comparing it to the firmness of your palm - something I still do every time I cook.

Do-Ahead Options

Steaks taste best when cooked right before eating, but you can fix the mushroom sauce earlier in the day. Just keep it in the fridge and warm it up slowly when needed. Getting everything chopped and measured beforehand really speeds things up.

What to Serve With It

This steak tastes amazing alongside some creamy roasted garlic mashed potatoes and quickly cooked green beans. Pour yourself a glass of red wine like Cab Sauv or Malbec to make the meal even better.

Pro Cooking Secrets

  • Take steaks out of the fridge early so they warm up before hitting the pan.
  • Don't force the steak to flip too soon - it'll let go of the pan naturally when ready.
  • Keep all those tasty pan drippings to make your mushroom sauce even richer.

Looking back: This dish shows how simple cooking done with care can create something spectacular. Getting good at pan-searing steak takes some practice, but it's totally worth it. Add that rich, savory mushroom cream sauce and you've got restaurant quality food at your own table. Whether you're feeding just yourself or hosting friends, this meal reminds us that great cooking comes down to taking your time, using good techniques, and the happiness that comes from sharing tasty food with people you care about.

Juicy steak covered in velvety mushroom sauce, rich and satisfying for any dinner. Pin it
Juicy steak covered in velvety mushroom sauce, rich and satisfying for any dinner. | tasteofmoms.com

Frequently Asked Questions

→ Why let steak sit out first?
Giving steak time to warm up ensures it cooks evenly all the way through.
→ Which pan works best for searing?
A heavy cast-iron skillet is perfect because it holds heat and creates a good crust.
→ How can I check the doneness?
Use a thermometer or press the steak gently to gauge how well it's cooked.
→ What's the point of basting steak?
Garlic butter basting locks in flavor while creating a perfect golden crust.
→ Should I prep the sauce ahead?
It's best to make the sauce fresh using the browned bits left after cooking the steak.

Garlic Steak with Sauce

Savor seared steaks drenched in garlic butter and partnered with a silky mushroom cream sauce—easy to create at home.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Ashley

Category: Beef

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free

Ingredients

→ Steak and Seasonings

01 Salt and coarse black pepper to your liking
02 4 tablespoons unsalted butter
03 2 tablespoons of olive oil
04 6-8 sprigs of rosemary, thyme, or parsley, your choice
05 4 New York strip steaks, around 7 ounces each and 1 inch thick
06 6 garlic cloves, smashed lightly

→ Mushroom Cream Sauce

07 1 cup sliced brown mushrooms
08 1-2 teaspoons Worcestershire sauce or balsamic vinegar
09 1/2 cup heavy or light cream, whichever you prefer
10 2 cloves of garlic, mashed

Instructions

Step 01

Pull those steaks out of the fridge and let them relax on the counter for about half an hour. Season all sides really well with salt and pepper.

Step 02

Heat up a heavy cast-iron pan over medium-high, adding a splash of olive oil. When it's smoking hot, place a couple of steaks in the pan. Let them cook for 3 minutes per side until they've got a gorgeous sear.

Step 03

Turn the heat down to medium-low. Throw in the butter, garlic cloves, and herb sprigs. As the butter melts and foams, spoon it over the steaks for 1-2 minutes, so they soak up all that flavor. Cook until they're how you like them.

Step 04

Take your cooked steaks out, put them on a plate, and pour the buttery juices over the top. Don’t skip this rest time. Cook the second batch of steaks, saving those final juices for the sauce.

Step 05

As your steaks sit, cook the crushed garlic in the pan juices until it smells amazing. Add your mushrooms and vinegar, letting them soften. Stir in the cream and season with some salt and black pepper to taste.

Notes

  1. You’ll get steakhouse-quality meat at home, with a crisp sear, tender middle, and a creamy mushroom sauce made from the same pan.
  2. Don’t skip resting the meat—it’ll keep all those delicious juices locked in!

Tools You'll Need

  • Heavy skillet or cast-iron pan
  • A big spoon for basting
  • Heat-resistant oven glove

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (butter, cream)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 771
  • Total Fat: 62 g
  • Total Carbohydrate: 4 g
  • Protein: 48 g