Pan-Seared Steak with Creamy Garlic Mushroom Sauce

20 mins
Serves 1
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Directions

  1. 1Take the steaks out of the fridge about 30-45 minutes before cooking. Pat them completely dry with paper towels.
  2. 2Take the steaks out of the fridge about 30-45 minutes before cooking. Pat them completely dry with paper towels.
  3. 3Take the steaks out of the fridge about 30-45 minutes before cooking. Pat them completely dry with paper towels.
  4. 4Season both sides generously with salt and freshly ground black pepper.
  5. 5Season both sides generously with salt and freshly ground black pepper.
  6. 6Season both sides generously with salt and freshly ground black pepper.
  7. 7Place a heavy-bottomed skillet (cast iron is ideal) over high heat until it is smoking hot.
  8. 8Place a heavy-bottomed skillet (cast iron is ideal) over high heat until it is smoking hot.
  9. 9Place a heavy-bottomed skillet (cast iron is ideal) over high heat until it is smoking hot.
  10. 10Add the olive oil and swirl to coat.
  11. 11Add the olive oil and swirl to coat.
  12. 12Add the olive oil and swirl to coat.
  13. 13Carefully lay the steaks into the hot pan, searing for 3-4 minutes on the first side until a deep brown crust forms. Flip the steaks.
  14. 14Carefully lay the steaks into the hot pan, searing for 3-4 minutes on the first side until a deep brown crust forms. Flip the steaks.
  15. 15Carefully lay the steaks into the hot pan, searing for 3-4 minutes on the first side until a deep brown crust forms. Flip the steaks.
  16. 16Reduce the heat to medium. Add 2 tablespoons of butter and the smashed garlic/herbs to the pan.
  17. 17Reduce the heat to medium. Add 2 tablespoons of butter and the smashed garlic/herbs to the pan.
  18. 18Reduce the heat to medium. Add 2 tablespoons of butter and the smashed garlic/herbs to the pan.
  19. 19Once the butter is melted and foaming, tilt the pan slightly and use a spoon to continuously baste the melted butter mixture over the steaks for 2-3 minutes.
  20. 20Once the butter is melted and foaming, tilt the pan slightly and use a spoon to continuously baste the melted butter mixture over the steaks for 2-3 minutes.
  21. 21Once the butter is melted and foaming, tilt the pan slightly and use a spoon to continuously baste the melted butter mixture over the steaks for 2-3 minutes.
  22. 22Cook to your desired doneness (e.g., about 125-130°F for rare, 135-140°F for medium-rare).
  23. 23Cook to your desired doneness (e.g., about 125-130°F for rare, 135-140°F for medium-rare).
  24. 24Cook to your desired doneness (e.g., about 125-130°F for rare, 135-140°F for medium-rare).
  25. 25Remove the steaks from the pan and place them on a cutting board to rest for at least 5-10 minutes. Do not clean the pan—keep the drippings for the sauce!
  26. 26Remove the steaks from the pan and place them on a cutting board to rest for at least 5-10 minutes. Do not clean the pan—keep the drippings for the sauce!
  27. 27Remove the steaks from the pan and place them on a cutting board to rest for at least 5-10 minutes. Do not clean the pan—keep the drippings for the sauce!
  28. 28Return the skillet (with the pan drippings and remaining butter/oil) to medium heat. If needed, add the additional 1 tbsp butter.
  29. 29Return the skillet (with the pan drippings and remaining butter/oil) to medium heat. If needed, add the additional 1 tbsp butter.
  30. 30Return the skillet (with the pan drippings and remaining butter/oil) to medium heat. If needed, add the additional 1 tbsp butter.
  31. 31Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until the mushrooms have released their liquid and are beautifully browned (about 5-8 minutes).
  32. 32Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until the mushrooms have released their liquid and are beautifully browned (about 5-8 minutes).
  33. 33Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until the mushrooms have released their liquid and are beautifully browned (about 5-8 minutes).
  34. 34Stir in the minced garlic and cook for about 30 seconds until fragrant.
  35. 35Stir in the minced garlic and cook for about 30 seconds until fragrant.
  36. 36Stir in the minced garlic and cook for about 30 seconds until fragrant.
  37. 37Pour in the white wine (or brandy) and scrape the bottom of the pan vigorously with a wooden spoon to lift up all the browned bits (fond). Let the wine reduce by half (about 1-2 minutes).
  38. 38Pour in the white wine (or brandy) and scrape the bottom of the pan vigorously with a wooden spoon to lift up all the browned bits (fond). Let the wine reduce by half (about 1-2 minutes).
  39. 39Pour in the white wine (or brandy) and scrape the bottom of the pan vigorously with a wooden spoon to lift up all the browned bits (fond). Let the wine reduce by half (about 1-2 minutes).
  40. 40Pour in the beef broth and bring to a simmer. Let it cook until the liquid reduces slightly. Stir in the Dijon mustard (if using) and the heavy cream.
  41. 41Pour in the beef broth and bring to a simmer. Let it cook until the liquid reduces slightly. Stir in the Dijon mustard (if using) and the heavy cream.
  42. 42Pour in the beef broth and bring to a simmer. Let it cook until the liquid reduces slightly. Stir in the Dijon mustard (if using) and the heavy cream.
  43. 43Bring the sauce back to a gentle simmer and cook for 2-3 minutes until it thickens slightly (it should coat the back of a spoon). Taste and season with salt and pepper as needed.
  44. 44Bring the sauce back to a gentle simmer and cook for 2-3 minutes until it thickens slightly (it should coat the back of a spoon). Taste and season with salt and pepper as needed.
  45. 45Bring the sauce back to a gentle simmer and cook for 2-3 minutes until it thickens slightly (it should coat the back of a spoon). Taste and season with salt and pepper as needed.
  46. 46Slice the rested steak against the grain.
  47. 47Slice the rested steak against the grain.
  48. 48Slice the rested steak against the grain.
  49. 49Arrange the sliced steak on a plate.
  50. 50Arrange the sliced steak on a plate.
  51. 51Arrange the sliced steak on a plate.
  52. 52Spoon a generous amount of the creamy mushroom sauce over the steak.
  53. 53Spoon a generous amount of the creamy mushroom sauce over the steak.
  54. 54Spoon a generous amount of the creamy mushroom sauce over the steak.
  55. 55Garnish with fresh chopped parsley and serve immediately!
  56. 56Garnish with fresh chopped parsley and serve immediately!
  57. 57Garnish with fresh chopped parsley and serve immediately!

Ingredients

  • 2 Filet Mignon, Sirloin, or New York Strip steaks
  • 2 Filet Mignon, Sirloin, or New York Strip steaks
  • 2 Filet Mignon, Sirloin, or New York Strip steaks
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 2 tbsp Unsalted butter
  • 2 tbsp Unsalted butter
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 2 cloves Garlic
  • sprigs Thyme or Rosemary
  • sprigs Thyme or Rosemary
  • sprigs Thyme or Rosemary
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • Freshly ground black pepper
  • Freshly ground black pepper
  • Freshly ground black pepper
  • 1 tbsp Butter
  • 1 tbsp Butter
  • 1 tbsp Butter
  • 8 oz Cremini (Baby Bella) mushrooms, sliced
  • 8 oz Cremini (Baby Bella) mushrooms, sliced
  • 8 oz Cremini (Baby Bella) mushrooms, sliced
  • 2 cloves Garlic, minced
  • 2 cloves Garlic, minced
  • 2 cloves Garlic, minced
  • 0.25 cup Dry white wine (like Chardonnay or Pinot Grigio) or Brandy
  • 0.25 cup Dry white wine (like Chardonnay or Pinot Grigio) or Brandy
  • 0.25 cup Dry white wine (like Chardonnay or Pinot Grigio) or Brandy
  • 0.5 cup Beef or Chicken Broth (low sodium)
  • 0.5 cup Beef or Chicken Broth (low sodium)
  • 0.5 cup Beef or Chicken Broth (low sodium)
  • 0.5 cup Heavy cream
  • 0.5 cup Heavy cream
  • 0.5 cup Heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 1 tbsp Fresh parsley, chopped
  • 1 tbsp Fresh parsley, chopped
  • 1 tbsp Fresh parsley, chopped

Equipment

Heavy-bottomed skillet (cast iron is ideal)Wooden spoonCutting board

Tips

  • Bring steak to room temperature before cooking for even cooking.
  • Pat steaks completely dry with paper towels to achieve a good sear.
  • Rest the steak for 5-10 minutes after cooking to ensure juiciness.
Pan-Seared Steak with Creamy Garlic Mushroom Sauce | Clip Recipe