Garlic Beef Steaks with Mushrooms

This garlic beef steak with mushroom sauce transforms ordinary dinner into a restaurant-worthy experience that will have everyone asking for seconds. The combination of perfectly seared steaks and creamy mushroom sauce creates a luxurious meal that feels special but requires minimal effort.

I first made this recipe when trying to recreate my favorite steakhouse dish at home. After several attempts perfecting the garlic butter basting technique, my family now requests this meal for every special occasion.

Ingredients

• Beef steaks: ideally sirloin or ribeye for their excellent marbling which ensures juicy, flavorful results
• Olive oil: with its high smoke point makes it perfect for achieving that beautiful sear on the steaks
• Garlic: fresh minced cloves infuse both the steak and sauce with aromatic flavor that store bought garlic powder simply cannot match
• Mushrooms: preferably cremini for their deeper earthy flavor that complements beef perfectly
• Heavy cream: creates that silky luxurious sauce that clings beautifully to each bite of steak
• Beef broth: adds depth and richness while helping to incorporate all the delicious browned bits from the pan
• Fresh herbs: especially thyme or rosemary bring brightness and complexity to balance the richness

Step-by-Step Instructions

Prepare and Season Steaks:

Take steaks out of refrigerator 20 minutes before cooking to reach room temperature which ensures even cooking. Pat them completely dry with paper towels to promote perfect browning. Season generously with salt and pepper on both sides pressing the seasonings into the meat.

Create the Perfect Sear:

Heat a heavy skillet preferably cast iron until it is smoking hot. Add olive oil and place steaks in the pan without overcrowding. Let them cook undisturbed for 3 to 5 minutes until a deep golden crust forms. Flip only once and cook the second side for similar time depending on your desired doneness.

Garlic Butter Basting:

Add butter and minced garlic to the pan during the final minute of cooking. Tilt the pan slightly to pool the melting garlic butter and repeatedly spoon it over the steaks. This infuses the meat with incredible flavor and helps create a beautiful finish.

Rest the Meat:

Transfer steaks to a warm plate and cover loosely with foil. Allow them to rest for at least 5 minutes so the juices redistribute throughout the meat ensuring maximum tenderness and flavor in every bite.

Develop the Mushroom Base:

Without cleaning the pan add butter and oil to the residual steak juices. Add sliced mushrooms and cook without stirring too frequently to allow proper browning which develops their deep flavor. Continue cooking until they release their moisture and become golden.

Create the Sauce:

Add minced garlic to mushrooms and cook just until fragrant about 30 seconds. Pour in beef broth and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Let the liquid reduce by half before adding cream which will thicken into a luscious sauce.

Finishing Touches:

Simmer the sauce until it reaches your desired consistency remembering it will thicken slightly as it cools. Taste and adjust seasoning with salt and pepper. For extra richness stir in grated Parmesan until melted.

Plate and Serve:

Place rested steaks on warm plates and spoon generous amounts of mushroom sauce over each one. Garnish with freshly chopped parsley for color and brightness.

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You Must Know

The quality of your steaks matters tremendously for this recipe Taking the time to properly sear and baste the steaks creates incomparable flavor The sauce can be made ahead and reheated gently when needed

Best Steak Selections

While this recipe works beautifully with any cut of beef, choosing the right steak can elevate your meal significantly. Ribeye offers exceptional marbling that melts during cooking, creating an incredibly juicy result. Sirloin provides excellent flavor at a more affordable price point while maintaining good tenderness. For special occasions, consider splurging on filet mignon which delivers unparalleled tenderness. Always look for steaks with consistent thickness around 1 to 1½ inches for optimal cooking results.

Temperature Guide for Perfect Doneness

Achieving your preferred level of doneness requires attention to internal temperature rather than simply timing. For medium rare which many chefs consider ideal aim for 130 to 135°F internal temperature. The steak will continue cooking slightly during resting. Medium doneness registers at 140°F and offers a warm pink center that appeals to many diners. If using thinner steaks reduce cooking time accordingly and consider using an instant read thermometer for precision until you develop an intuitive sense for doneness.

Make Ahead Options

This recipe offers excellent flexibility for entertaining. The mushroom sauce can be prepared up to two days ahead and stored in an airtight container in the refrigerator. When ready to serve simply reheat gently on low heat while your steaks cook. For the steaks themselves, you can season them up to eight hours ahead and keep refrigerated until 20 minutes before cooking. This preparation strategy lets you spend more time with guests while still delivering an impressive meal.

Frequently Asked Questions

→ What type of steak works best for this dish?

Sirloin, ribeye, or flank steaks work wonderfully due to their flavor and tenderness. Choose based on your preference and desired doneness.

→ Can I make this dish ahead of time?

It's best served fresh, but you can prepare the sauce ahead and gently reheat it before serving. Cook the steaks just before serving for optimal flavor.

→ What can I serve alongside the steaks?

This dish pairs perfectly with mashed potatoes, buttered rice, steamed vegetables, or even fresh baguette slices.

→ How do I avoid overcooking the steaks?

Use a meat thermometer to monitor doneness: Medium-rare is 130–135°F, and medium is about 140°F. Let the steaks rest before serving.

→ Can I substitute ingredients in the mushroom sauce?

You can replace heavy cream with half-and-half for a lighter sauce, and use vegetable broth instead of beef broth for a different flavor profile.