Name: Pan-Seared Steak with Creamy Mushroom Sauce
Prep time: 15 min
Cook time: 20 min
Yield: 2 servings
Ingredients: 2 steaks (8 ounces each) ribeye or strip steak; salt; black pepper; 2 tablespoons butter; 8 ounces cremini mushrooms; 2 cloves garlic; 1 medium shallot; ½ cup beef broth; ¼ cup heavy cream; 2 sprigs fresh thyme

Pan-Seared Steak with Creamy Mushroom Sauce

weeknightbeefcomfort food

15 minPrep20 minCook2Serves

Ingredients

2 steaks (8 ounces each)ribeye or strip steak (room temperature)
·salt
·black pepper
2 tablespoonsbutter
8 ouncescremini mushrooms
2 clovesgarlic
1 mediumshallot
½ cupbeef broth
¼ cupheavy cream
2 sprigsfresh thyme (or 1/2 teaspoon dried)

Prep

01
Remove steaks from refrigerator 15–20 minutes before cooking so they reach room temperature.
02
Slice 8 ounces cremini mushrooms into 1/4-inch pieces.
03
Mince 2 cloves garlic and 1 medium shallot.

Method

01
Heat a large cast-iron or heavy-bottomed skillet over medium-high heat for 2 minutes until very hot.
02
Pat steaks dry with paper towels. Season both sides generously with salt and pepper.
03
Add 1 tablespoon butter to the hot pan. Once it foams, place steaks in the skillet. Do not move them for 4–5 minutes until a golden crust forms.
04
Flip steaks and cook 3–4 minutes longer for medium-rare (an instant-read thermometer should read 130°F internal temperature). Transfer to a warm plate and tent loosely with foil to rest.
05
Return the skillet to medium heat. Add 1 tablespoon butter, then add mushrooms. Cook, stirring occasionally, for 5 minutes until softened and lightly browned.
06
Add minced garlic and shallot; cook 1 minute until fragrant.
07
Pour in beef broth, scraping up any browned bits from the bottom of the pan. Add thyme and simmer 2 minutes.
08
Reduce heat to low and stir in heavy cream. Cook 1 minute until warmed through. Taste and adjust seasoning with salt and pepper.
09
Pour the sauce over the rested steaks and serve immediately.

Spice Tips

For earthier depth, add a pinch of smoked paprika to the mushroom sauce. A dash of Worcestershire or soy sauce adds umami richness. If you prefer a peppery edge, finish with a crack of fresh black pepper or a pinch of cayenne.

Letting the steaks rest at room temperature ensures even cooking. If you prefer medium doneness, aim for 135°F internal temperature; pull them off heat 5°F before your target since they'll carryover cook while resting.