Pan-Seared Steak with Mushroom Butter and Crispy Thyme
Ingredients
- 2 pieces (8 oz each)beef steak (ribeye or New York strip, 1 to 1.5 inches thick)
- ¾ teaspoonkosher salt
- ½ teaspoonblack pepper
- 4 tablespoonunsalted butter
- 4 sprigsfresh thyme
- 2garlic cloves
- 8 ouncesmushrooms (cremini or baby bella)
- 1shallot
Prep
- 01
Mince or thinly slice 2 garlic cloves.
- 02
Finely dice 1 shallot.
- 03
Clean and slice 8 ounces mushrooms into 1/4-inch pieces.
Method
- 01
Pat the steaks completely dry with paper towels and set them on a plate at room temperature for 15 to 20 minutes before cooking.
- 02
Heat a cast-iron or heavy-bottomed skillet over medium-high heat for 3 to 4 minutes until it's smoking.
- 03
Season the steaks generously on both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- 04
Place the steaks in the hot pan without moving them. Let them sear for 4 to 5 minutes, undisturbed, until a golden crust forms on the bottom.
- 05
Flip each steak and cook the second side for 4 to 5 minutes more for medium-rare (125°F internal temperature), or adjust timing for your desired doneness.
- 06
In the last minute of cooking, add 2 tablespoons butter, 2 thyme sprigs, and 1 crushed garlic clove to the pan. Tilt and baste the steaks with the foaming butter until the garlic is fragrant, about 1 minute.
- 07
Transfer the steaks to a plate and rest for 5 minutes while you make the mushroom topping.
- 08
Return the pan to medium heat (you can wipe out excess char if you like). Add the remaining 2 tablespoons butter.
- 09
Once melted and foaming, add the mushrooms and cook for 4 to 5 minutes, stirring occasionally, until they release their liquid and begin to turn golden. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- 10
Add the minced shallot and remaining garlic clove to the mushrooms. Stir and cook for 2 more minutes until the shallot softens and everything smells toasty.
- 11
Add the remaining 2 thyme sprigs to the mushroom mixture and turn off the heat.
- 12
Divide the mushroom butter between the two steaks and serve immediately.
Spice Tips
If you like warmth, add a small pinch of ground cayenne or smoked paprika to the mushroom butter in the final minute of cooking. A sprinkle of fleur de sel on top just before serving brightens the rich, umami flavors.
For a richer finish, spoon any remaining pan juices over the steaks. This recipe works beautifully with a glass of red wine. Leftovers are excellent cold or gently reheated, though best enjoyed fresh.