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- 2 ribeye steaks (about 1-inch thick) - 2 cups mushrooms (cremini or button), sliced - 4 tablespoons unsalted butter - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - Salt and freshly ground black pepper to taste - Fresh parsley, chopped In this recipe, the ribeye steak stands out because of its rich flavor and tenderness. You can choose either cremini or button mushrooms for a nice texture. I love using unsalted butter for the sauce because it lets the garlic shine. Olive oil helps me get a great sear on the steak. For seasoning, garlic brings a strong taste to the dish. Fresh thyme adds a touch of earthiness that pairs well with the steak. Salt and black pepper enhance all the flavors. Finally, fresh parsley adds color and freshness when you serve it. Gather these ingredients before you start cooking. This will make the process smooth and fun. Enjoy the simplicity of these flavors coming together! {{ingredient_image_1}} First, take the ribeye steaks out of the fridge. Let them rest at room temperature for about 30 minutes. This step helps the steak cook evenly. Next, pat the steaks dry with paper towels. This removes excess moisture and helps with browning. Then, season both sides with salt and fresh black pepper. Don’t be shy with the seasoning; it brings out the steak's flavor. Now, heat a large skillet on medium-high. Add 2 tablespoons of olive oil, letting it get hot. Place the steaks in the skillet, making sure not to crowd them. Sear the steaks for about 4 to 5 minutes on each side for medium-rare. Adjust the time for your preferred doneness. Once cooked, take the steaks out and let them rest on a plate, loosely covered with foil. This resting time allows the juices to redistribute. In the same skillet, lower the heat to medium. Add the sliced mushrooms and cook until they start to brown. This should take about 4 to 5 minutes. Stir them occasionally for even cooking. Once browned, add the minced garlic and thyme to the mushrooms. Cook for another 1 to 2 minutes until fragrant. Be careful not to burn the garlic; it can turn bitter. To get the best flavor in your steak, focus on temperature. For medium-rare, aim for 130°F to 135°F. Use a meat thermometer for accuracy. Always let your steak rest after cooking. This helps keep the juices inside, making it juicy and tender. For mushrooms, I recommend using cremini or button varieties. They add great taste and texture. You can also add herbs like rosemary or spices like paprika. These enhance the flavor and give the dish a nice twist. When making the garlic butter sauce, keep your heat low. This prevents the garlic from burning and turning bitter. If the sauce is too thin, cook it longer to thicken. If it’s too thick, add a splash of broth or water to reach your desired consistency. Pro Tips Resting the Steak: Letting the steaks rest after cooking helps retain juices, ensuring a tender and flavorful bite. Mushroom Selection: Use a mix of cremini and button mushrooms for a depth of flavor and varied texture in your dish. Butter Temperature: Make sure the butter is at room temperature to melt quickly and blend smoothly with the other ingredients. Seasoning Layers: Season each component of the dish separately for a more complex flavor profile that enhances the overall taste. {{image_2}} You can use other cuts of steak if you want. Sirloin or flank steak works well. These cuts are less fatty than ribeye but still tasty. You can also try cooking your steak in different ways. Grilling adds a fun smoky flavor. Broiling gives a nice crust on top and keeps the inside juicy. If you can't find cremini or button mushrooms, don’t worry. You can use portobello or shiitake mushrooms instead. These mushrooms have a rich taste and can add depth to your dish. You can also mix in other vegetables. Sautéed spinach or bell peppers can brighten up the plate and add crunch. Want to change things up? Try adding wine or brandy to the garlic butter sauce. It gives a nice kick and can enhance the flavors. You can also add cheese or cream to the mix. A sprinkle of parmesan or a splash of heavy cream can make the sauce even richer and more decadent. To store leftover steak, let it cool first. Wrap it in plastic wrap or foil. This keeps it fresh. Place it in an airtight container. It can last 3 to 4 days in the fridge. For the mushroom sauce, let it cool too. Store it in a separate airtight container. It also lasts for 3 to 4 days. Keeping them separate keeps flavors fresh. The best way to reheat steak is in the oven. Preheat it to 250°F. Place the steak on a baking sheet and cover it with foil. Heat for about 20 to 30 minutes. This keeps it juicy. You can also use a skillet. Heat it over low. Add a bit of oil or butter. Cook the steak for a few minutes on each side. This method can help avoid overcooking. Be careful not to leave it too long. Yes, you can freeze garlic butter mushroom steak. Wrap the steak tightly in plastic wrap. Then, place it in a freezer bag. It can last up to 3 months in the freezer. For the mushroom sauce, freeze it in a small container. Leave space for expansion. When ready to use, thaw it overnight in the fridge. Reheat it gently on low heat. This keeps the flavors intact. To make this dish, follow these steps: 1. Prep the Steak: Take your ribeye steaks from the fridge. Let them sit for 30 minutes. Pat them dry and season with salt and pepper. 2. Cook the Steaks: Heat 2 tablespoons of olive oil in a large skillet. Once hot, add the steaks. Sear for 4-5 minutes on each side for medium-rare. Remove and let them rest. 3. Sauté the Mushrooms: In the same skillet, lower the heat. Add sliced mushrooms. Cook until they start to brown, about 4-5 minutes. 4. Make the Garlic Butter: Add minced garlic and thyme to the mushrooms. Cook for 1-2 minutes until fragrant. 5. Add the Butter: Reduce the heat to low. Add the butter and let it melt. Mix well with the mushrooms and garlic. 6. Serve: Place the steaks back in the skillet. Spoon the garlic butter mushroom mix over the steaks. 7. Garnish and Plate: Plate the steaks and top with the mushroom mixture. Sprinkle with chopped parsley. Yes, you can use chicken or pork. Here’s how to adjust: - Cooking Time: Chicken breasts or pork chops may need different cooking times. Use a meat thermometer to check doneness. - Flavor: You may want to add a splash of lemon juice for chicken or pork to keep it juicy. Here are some great side dishes: - Mashed Potatoes: Creamy and buttery, perfect with steak. - Steamed Veggies: Broccoli or green beans add color and nutrients. - Salad: A fresh garden salad offers a crisp contrast to the rich steak. You can check steak doneness without a thermometer by doing this: - Touch Test: Press the steak with your finger. If it feels soft, it's rare. If it feels firm, it's well done. - Cut Test: Make a small cut in the steak. Look at the color inside. Pink means medium-rare, while gray means well done. This blog post covered how to make a delicious garlic butter mushroom steak. We discussed key ingredients like ribeye, mushrooms, and seasonings. I shared tips for achieving the perfect steak and variations you can try. Remember to store leftovers properly and choose sides that complement your meal. Cooking can be simple and enjoyable with the right guidance. Now, you have the tools to create a flavorful dish. Enjoy your cooking journey!

Garlic Butter Mushroom Steak

A delicious and savory steak dish topped with sautéed mushrooms in garlic butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2
Calories 600 kcal

Ingredients
  

  • 2 steaks ribeye steaks (about 1-inch thick)
  • 2 cups mushrooms (cremini or button), sliced
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • for garnish Fresh parsley, chopped

Instructions
 

  • Prep the Steak: Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes prior to cooking. Pat them dry with paper towels and season generously with salt and pepper on both sides.
  • Cook the Steaks: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the steaks and sear for 4-5 minutes on each side (for medium-rare), depending on thickness. Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.
  • Sauté the Mushrooms: In the same skillet, lower the heat to medium. Add the sliced mushrooms and cook until they begin to brown, about 4-5 minutes. Stir occasionally to ensure even cooking.
  • Make the Garlic Butter: Add the minced garlic and thyme to the mushrooms in the skillet. Cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
  • Add the Butter: Reduce the heat to low, then add the butter to the pan. Allow it to melt and mix it with the mushrooms and garlic, creating a rich sauce. Stir until everything is well combined, and season with salt and pepper to taste.
  • Serve: Return the steaks to the skillet, spooning the garlic butter mushroom mixture on top of each steak. Allow the flavors to meld together for a minute.
  • Garnish and Plate: Plate each steak and generously top with the garlic butter mushrooms. Sprinkle chopped fresh parsley over each serving for color and freshness.

Notes

Let the steaks rest after cooking for better flavor.
Keyword garlic butter, mushrooms, steak