Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
User Reviews
4.9
57 reviews
Excellent
Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
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Pan Seared Garlic Butter Steak & Mushroom Cream Sauce is a perfect dinner for any occasion! The ultimate steak recipe on your table in less than 20 minutes! A little butter adds richness and keeps your charred steaks juicy, with the added flavours of garlic and your choice of herbs!
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Ingredients
For Steaks:
- 4 New York Strip Steaks 7 ounce, 1-inch thick, Australian Porterhouse steaks
- 1 pinch salt
- 1 pinch cracked pepper
- 2 tablespoons olive oil divided
- 4 tablespoons butter divided
- 6 cloves garlic lightly crushed with the back of a knife, divided
- 6-8 thyme sprigs or rosemary or parsley, divided
For Mushroom Sauce:
- 2 cloves garlic crushed
- 1-2 teaspoons balsamic vinegar or Worcestershire sauce
- 1 cup brown mushrooms sliced
- ½ cup light cream reduced fat cream, or heavy cream
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Instructions
- Before cooking, allow steaks stand 30 minutes at room temperature. Then season all sides with salt and pepper.
- Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. When pan begins smoking, lay the steaks into the pan away from you, in batches of two and cook 3 minutes on each side or until browned.
- Reduce heat to medium-low; add 2 tablespoons of butter, 3-4 sprigs of thyme, and 3 garlic cloves to the pan. Allow the butter to foam a little and baste the steaks (use an oven mitt, hold pan handle and very carefully tilt pan toward you so butter pools in the pan, and baste steaks with a large spoon).
- Baste constantly while cooking for a further 1-2 minutes, or until the steaks are done to your liking. (For well done steaks, flip them a couple more times while cooking until done to your preference.)
- Discard the thyme and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steaks, then remove them and let rest. (Discard the thyme and garlic, but leave the second lot of pan juices in the pan.)
- While steaks are resting, add the crushed garlic to the buttery juices in the pan. Sauté on medium heat for 30 seconds until fragrant. Add the vinegar and mushrooms and cook until soft, then add the cream. Season with salt and pepper to your taste.
- Serve steak with the mushrooms sauce and garlic roasted potatoes.
Notes
- Don't forget to save the pan juices to make your sauce!
- ORIGINALLY PUBLISHED NOVEMBER 2, 2017.
Nutrition Information
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Calories
771kcal
(39%)
Carbohydrates
4g
(1%)
Protein
48g
(96%)
Fat
62g
(95%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
3g
Monounsaturated Fat
25g
Trans Fat
0.5g
Cholesterol
244mg
(81%)
Sodium
230mg
(10%)
Potassium
855mg
(24%)
Fiber
0.5g
(2%)
Sugar
1g
(2%)
Vitamin A
724IU
(14%)
Vitamin C
4mg
(4%)
Calcium
97mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 771 kcal
% Daily Value*
| Calories | 771kcal | 39% |
| Carbohydrates | 4g | 1% |
| Protein | 48g | 96% |
| Fat | 62g | 95% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 244mg | 81% |
| Sodium | 230mg | 10% |
| Potassium | 855mg | 18% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 724IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 97mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
57 reviews
Excellent
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