Pan-Seared Steak with Garlic Butter Mushrooms
"A classic and satisfying dish featuring perfectly seared steak, bathed in its own savory juices, paired with tender cremini mushrooms sautéed in a rich garlic butter sauce."
Ingredients
All Steps
- 1
Pat the steak dry thoroughly with paper towels and season generously on both sides with salt and black pepper. Let it rest at room temperature for 15-20 minutes.
- 2
While the steak rests, slice the cremini mushrooms and mince the garlic.
- 3
Heat the olive oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until it begins to shimmer.
- 4
Carefully place the seasoned steak into the hot skillet. Sear for 3-5 minutes per side for medium-rare doneness, or adjust cooking time to your preferred level of doneness. Avoid overcrowding the pan.
- 5
Remove the seared steak from the skillet and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 5-10 minutes. This is crucial for juicy steak.
- 6
Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet. Once melted, add the sliced mushrooms and cook, stirring occasionally, until they are browned and softened, about 5-7 minutes.
- 7
Add the minced garlic and the remaining 2 tablespoons of butter to the skillet with the mushrooms. Cook for another 1-2 minutes until the garlic is fragrant, being careful not to burn it.
- 8
Slice the rested steak against the grain into desired portions.
- 9
Serve the sliced steak immediately, topped generously with the garlic butter mushrooms and garnished with fresh parsley, if desired.