There’s something utterly satisfying about a perfectly cooked steak, especially when it’s paired with a rich and creamy mushroom sauce. This Pan-Seared Garlic Butter Steak with Mushroom Cream Sauce is not just a meal; it’s an experience that brings comfort and joy to any dinner table. I first stumbled upon this recipe during a cozy evening spent with friends, where laughter filled the air and the aroma of sizzling garlic and butter wafted through the kitchen.
This dish has since become a staple in my household, perfect for everything from a romantic dinner date to a hearty family gathering. The combination of tender sirloin steak and velvety mushroom cream sauce makes it a crowd-pleaser that’s sure to impress. Plus, it’s surprisingly easy to whip up, allowing you to enjoy quality time with your loved ones while serving a restaurant-quality meal.
Ingredients:
For the Steak:
- 1 lb sirloin steak, cut into 1-inch thick slices
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Mushroom Cream Sauce:
- 8 oz mushrooms, sliced (button or cremini work well)
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Preparation:
Step 1:
Start by seasoning the sirloin steak slices generously with salt and pepper on both sides. Allow them to sit at room temperature for about 15-20 minutes to enhance their flavor and tenderness.
Step 2:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned steak slices and sear them for about 3-4 minutes on each side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). Once cooked, remove the steak from the skillet and set aside, covering it loosely with foil to keep warm.
Step 3:
In the same skillet, add the butter and minced garlic. Sauté for about 1 minute, allowing the garlic to become fragrant but not browned. This will create a flavorful base for your sauce.
Step 4:
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they are tender and browned. Then, pour in the beef broth, scraping the bottom of the skillet to deglaze and incorporate any flavorful bits stuck to the pan.
Step 5:
Lower the heat to medium and add the heavy cream, Worcestershire sauce, and red pepper flakes (if using). Stir the mixture, then bring it to a gentle simmer. Allow it to cook for another 3-5 minutes, stirring frequently, until the sauce thickens slightly. Finally, stir in the grated Parmesan cheese until melted and smooth.
Variation
- Mushroom Lovers: Feel free to mix different types of mushrooms, like shiitake or portobello, for a more complex flavor.
- Health-Conscious: Substitute heavy cream with half-and-half or a plant-based cream to reduce calories while still enjoying the creamy texture.
- Vegan Option: Use marinated tofu or tempeh in place of the steak, and prepare a vegan cream sauce using cashew cream or coconut milk instead of heavy cream and cheese.
Cooking Note
To ensure the best results, let the steak rest after cooking for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it moist and flavorful. Avoid overcrowding the skillet when searing the steak; cook in batches if necessary to achieve a beautiful sear.
Serving Suggestions
This steak pairs beautifully with:
- Sides: Garlic mashed potatoes, roasted asparagus, or a fresh garden salad for a light contrast.
- Sauces: Drizzle some balsamic reduction for an extra layer of flavor.
- Beverages: A bold red wine, like a Cabernet Sauvignon, complements the richness of the steak and sauce perfectly.
Tips
- Ingredient Storage: Store any leftover steak and sauce in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the steak.
- Meal Prep Ideas: You can prepare the mushroom sauce ahead of time and reheat it just before serving to save time on busy nights.
- Reheating Leftovers: To prevent the sauce from separating, reheat it slowly over low heat and add a splash of broth or cream to maintain its creamy consistency.
Prep Time:
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Nutritional Information:
- Calories: Approximately 600 kcal per serving
- Protein: 45 g
- Sodium: 800 mg
FAQs:
Q: Can I use a different cut of steak?
A: Yes, ribeye or filet mignon would work beautifully, just adjust the cooking time according to thickness.
Q: Is it necessary to use beef broth?
A: While it adds depth, you can substitute with vegetable broth or even water if you prefer a lighter flavor.
Q: How can I store leftovers?
A: Allow the steak to cool completely before placing it in an airtight container. It can last for up to three days in the fridge.
Sirloin steak is a lean cut of beef that’s both flavorful and budget-friendly. It’s an excellent source of protein, iron, and zinc, making it a nutritious choice for a hearty meal. This cut is versatile and can be grilled, pan-seared, or roasted, making it a favorite for various dishes.
Readers have raved about this recipe, noting how it has become their go-to for impressing guests. One reader shared, “I made this for my husband’s birthday, and he was blown away! The flavors were incredible, and it felt like dining at a fancy restaurant.”
Conclusion
This Pan-Seared Garlic Butter Steak with Mushroom Cream Sauce is a delightful dish that is sure to please everyone at your table. Its rich flavors and easy preparation make it perfect for any occasion, from weeknight dinners to special celebrations. Give it a try, and don’t forget to share your experiences in the comments! Explore more delicious recipes on our site for your next culinary adventure.
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Pan-Seared Garlic Butter Steak with Mushroom Cream Sauce
- Total Time: 45 minutes
Ingredients
For the Steak:
- 1 lb sirloin steak, cut into 1-inch thick slices
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Mushroom Cream Sauce:
- 8 oz mushrooms, sliced (button or cremini work well)
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Step 1:
Start by seasoning the sirloin steak slices generously with salt and pepper on both sides. Allow them to sit at room temperature for about 15-20 minutes to enhance their flavor and tenderness.
Step 2:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned steak slices and sear them for about 3-4 minutes on each side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). Once cooked, remove the steak from the skillet and set aside, covering it loosely with foil to keep warm.
Step 3:
In the same skillet, add the butter and minced garlic. Sauté for about 1 minute, allowing the garlic to become fragrant but not browned. This will create a flavorful base for your sauce.
Step 4:
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they are tender and browned. Then, pour in the beef broth, scraping the bottom of the skillet to deglaze and incorporate any flavorful bits stuck to the pan.
Step 5:
Lower the heat to medium and add the heavy cream, Worcestershire sauce, and red pepper flakes (if using). Stir the mixture, then bring it to a gentle simmer. Allow it to cook for another 3-5 minutes, stirring frequently, until the sauce thickens slightly. Finally, stir in the grated Parmesan cheese until melted and smooth.
Notes
To ensure the best results, let the steak rest after cooking for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it moist and flavorful. Avoid overcrowding the skillet when searing the steak; cook in batches if necessary to achieve a beautiful sear.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 600
- Sodium: 800
- Protein: 45