There’s something about a perfectly seared steak smothered in a rich, creamy mushroom sauce that just feels like a hug for your taste buds. I still remember the first time I made this for my husband—our tiny apartment filled with the smell of garlic and thyme, the sizzle of the steak hitting the pan, and that moment when we took our first bite and just looked at each other like, “Wow, we made THIS?” That’s the magic of steak with mushroom sauce—it turns an ordinary Tuesday into a date night and makes you feel like a kitchen rockstar with minimal effort.
Why You’ll Love This Steak with Mushroom Sauce
Trust me, this isn’t just another steak recipe—it’s the kind of dish that makes people ask for seconds and then lick their plates clean (no judgment here!). Here’s why it’s a keeper:
- Restaurant-quality at home: That rich, velvety mushroom sauce? It’s shockingly easy to make but tastes like something from a fancy steakhouse.
- 30 minutes flat: From fridge to table faster than delivery, making it perfect for date nights or when you need an impressive meal without the fuss.
- Forgiving and flexible: Use whatever steak or mushrooms you have—it’ll still taste amazing. I’ve even swapped in portobellos when that’s all I had!
The best part? That creamy sauce soaks into every bite of steak, creating flavor fireworks in your mouth. My kids call it “meat candy” and fight over who gets to mop up the extra sauce with bread. Need I say more?
Ingredients for Steak with Mushroom Sauce
Here’s the beautiful thing about this recipe – it uses simple ingredients you probably already have, but when they come together? Magic. I’ve learned through trial and error (and a few sad, dry steaks) that quality matters here. Don’t skimp on the butter or cream – this is special occasion food, after all!
- 2 steaks (ribeye, sirloin, or New York strip), about 1–1 1/4 inches thick – this thickness gives you that perfect crust without overcooking the center
- 1 tsp kosher salt – I prefer kosher for even seasoning, but table salt works in a pinch
- 1/2 tsp black pepper – freshly ground makes all the difference
- 1 tbsp olive oil – for that perfect sear
- 2 tbsp unsalted butter, divided – one for cooking the steak, one for the mushrooms
- 8 oz cremini or button mushrooms, sliced – I like cremini for their deeper flavor, but use what you’ve got
- 1 small shallot, finely chopped (or 1/4 cup onion) – shallots are sweeter, but onion works too
- 3 cloves garlic, minced – yes, really three. Garlic is the flavor booster here
- 1/2 cup beef broth – low sodium lets you control the salt
- 1/2 cup heavy cream – this is what makes the sauce luxurious
- 1 tsp Dijon mustard – my secret ingredient for depth
- 1 tsp Worcestershire sauce – adds that umami punch
- 1/2 tsp dried thyme (or 1 tsp fresh) – earthy flavor that pairs perfectly with mushrooms
- 1 tbsp fresh parsley, chopped – for that pop of color at the end
Pro tip: Take your steaks out of the fridge about 20 minutes before cooking – room temp meat sears better. And slice your mushrooms evenly so they cook at the same rate. Nothing worse than half mushy, half raw mushrooms in your perfect sauce!
How to Make Steak with Mushroom Sauce
Okay, here’s where the magic happens! Don’t let the fancy result fool you – this comes together in simple steps that even my teenager can follow (and trust me, that’s saying something). Just follow along and you’ll have restaurant-worthy steak with mushroom sauce in no time.
Searing the Steak
First things first – dry that steak! I can’t stress this enough. Use paper towels to pat your steaks completely dry on both sides. Moisture is the enemy of a good sear, and we want that gorgeous golden crust. Season generously with salt and pepper – don’t be shy!
Heat your skillet over medium-high heat until it’s nice and hot. Add the olive oil and 1 tablespoon of butter – the butter will give us that beautiful browned flavor. When the butter stops foaming, carefully add your steaks. You should hear that satisfying sizzle!
Now, here’s the hard part – don’t touch them! Let them cook undisturbed for 3-5 minutes per side depending on thickness. I like mine medium-rare, so I aim for about 4 minutes per side for 1-inch thick steaks. When they’re beautifully browned, transfer them to a plate and let them rest while you make the sauce. This resting time is crucial for juicy results!
Preparing the Mushroom Sauce
Don’t you dare clean that skillet! All those browned bits at the bottom are pure gold for flavor. Reduce the heat to medium and add the remaining tablespoon of butter. Toss in your sliced mushrooms – you’ll hear them sizzle as they hit the pan. Cook them for 5-7 minutes, stirring occasionally, until they’re nicely browned and all that liquid has evaporated.
Add the shallots and cook for another minute until they soften, then stir in the garlic for just 30 seconds – you’ll smell when it’s ready. Now pour in the beef broth and use your spoon to scrape up all those delicious browned bits from the pan bottom. This is called deglazing, and it’s where the sauce gets its deep flavor.
Let this simmer for about 2 minutes to reduce slightly, then stir in the heavy cream, Dijon, Worcestershire, and thyme. Keep simmering for 2-4 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning if needed – sometimes I add an extra pinch of salt here.
Finally, return the steaks (and any juices that collected on the plate) to the skillet, spooning the sauce over them. Let them warm through for about a minute, then sprinkle with fresh parsley and serve immediately. Watch how fast this disappears!
Tips for Perfect Steak with Mushroom Sauce
After making this dozens of times (and yes, a few kitchen disasters!), here are my hard-won secrets for steak with mushroom sauce that’ll make you look like a pro:
- Use that thermometer! I resisted for years, but checking internal temps is the only way to nail doneness. Aim for 130°F for medium-rare – it’ll rise to 135°F while resting.
- Let steaks rest at least 5 minutes before slicing. I know it’s tempting, but those juices need time to redistribute!
- Half-and-half works if you’re out of heavy cream – the sauce will be slightly thinner but still delicious.
Bonus tip: If your sauce gets too thick, just whisk in a splash of broth to loosen it up. And always – always! – taste before serving to adjust seasoning. Trust your palate!
Serving Suggestions for Steak with Mushroom Sauce
Oh, the possibilities! This steak with mushroom sauce is like the popular kid at school – it gets along with everyone. Here’s how I love to serve it:
- Creamy mashed potatoes: My absolute favorite pairing! The sauce pools into those fluffy peaks perfectly. Bonus points if you make them garlicky.
- Crispy roasted potatoes: When I want texture contrast, I roast baby potatoes until golden. They’re like little sauce sponges!
- Crusty bread: For those nights when you just want to mop up every last drop of that luscious sauce. A warm baguette does the trick.
- Roasted asparagus or green beans: The earthy veggies balance the richness beautifully. I toss them with olive oil and roast while the steak cooks.
Pro tip: If it’s a special occasion, I’ll add a simple arugula salad with lemon vinaigrette on the side. The peppery greens cut through the richness so nicely. And don’t forget a glass of red wine – a nice Cabernet makes this meal sing!
Storing and Reheating Steak with Mushroom Sauce
Okay, let’s be real – leftovers rarely happen with this dish in my house! But when they do (maybe you got overexcited and made extra?), here’s how to keep that steak and mushroom sauce tasting just as amazing the next day.
Storing: First, let everything cool completely – but don’t leave it out more than 2 hours. Then, here’s my trick: store the steak and sauce separately. The steak goes in an airtight container, while the sauce gets its own little jar. This keeps the steak from getting soggy overnight. They’ll both keep in the fridge for 3-4 days.
Reheating: Now, the delicate part! For the steak, I gently warm it in a 250°F oven for about 10 minutes – just until heated through. Microwaving turns it rubbery (learned that the hard way!). The sauce? I reheat it slowly in a small saucepan over low heat, stirring often. If it thickens too much, just whisk in a splash of broth or cream.
Pro tip: If you’re reheating both together, I’ll sometimes slice the cold steak first, then nestle it into the warming sauce just at the end. That way everything heats evenly without overcooking the meat. Works like a charm!
Steak with Mushroom Sauce FAQs
I’ve gotten so many questions about this recipe over the years – here are the ones that pop up most often, along with my tried-and-true answers!
Can I use different mushrooms?
Absolutely! While cremini are my go-to, I’ve made this with everything from portobellos to shiitakes. Just keep in mind that wild mushrooms like morels or chanterelles will give a more intense flavor. If using delicate mushrooms like oyster, add them later in the cooking process so they don’t turn to mush.
How do I adjust cooking time for thicker/thinner steaks?
This is where a meat thermometer becomes your best friend! For steaks thicker than 1.25 inches, I’ll often finish them in a 400°F oven after searing. Thinner steaks? Just reduce searing time to 2-3 minutes per side. Remember – the steak keeps cooking while resting, so pull it off about 5°F below your target temp.
Can I make this sauce ahead?
You sure can! The mushroom sauce actually develops more flavor when made a day ahead. Just store it separately from the steak and reheat gently with a splash of broth or cream to loosen it up. The steak itself is always best cooked fresh though.
What if my sauce is too thin/thick?
Don’t panic! Too thin? Let it simmer a bit longer – the cream will continue to reduce. Too thick? Easy fix – just whisk in more broth or cream a tablespoon at a time until it’s perfect. I’ve been there – once added too much broth and ended up with mushroom soup instead of sauce!
Can I use chicken instead of steak?
While it won’t be quite the same, chicken breasts or thighs work beautifully with this sauce. Just adjust cooking times accordingly – chicken needs to reach 165°F internally. Pork chops would be delicious too!
Nutritional Information
Okay, let’s talk numbers – but remember, these are just estimates because your exact ingredients and portion sizes will vary (especially if you’re like me and can’t resist extra sauce!). Here’s the breakdown per serving (that’s one steak with about 1/2 cup of that dreamy mushroom sauce):
- Calories: 650 – it’s a special occasion meal, people!
- Protein: 45g – hello, muscle fuel
- Fat: 45g (20g saturated) – that’s where all the flavor lives
- Carbs: 8g (1g fiber) – mostly from those delicious mushrooms
- Sodium: 800mg – could be higher if you’re heavy-handed with the salt
Important note: These values are calculated using standard ingredients and serving sizes, but your local butcher’s steak might have different marbling, or maybe you used full-fat cream instead of half-and-half. That’s why I always say – take nutrition info with a grain of salt (pun intended!). If you’re tracking closely, I’d recommend plugging your exact ingredients into a calculator.
Now, if you’re trying to lighten things up a bit (though why would you?), you could use leaner cuts like filet mignon or swap half the cream for whole milk. But honestly? Some meals are worth savoring as-is. Life’s too short to skip the good butter!
Ready to Make Steak with Mushroom Sauce?
Alright, my friend – you’ve got all the secrets now! I can practically hear your skillet sizzling from here. There’s nothing left to do but grab those steaks and get cooking. I promise, once you taste that first bite of perfectly seared steak draped in that creamy, garlicky mushroom sauce, you’ll be hooked. This is the kind of recipe that turns regular cooks into kitchen heroes!
When you make it (and you totally should tonight!), I’d love to hear how it goes. Did you add any special twists? Maybe some extra garlic (no judgment here) or a splash of wine to the sauce? Tag me on social or leave a comment – I read every single one and always respond. Nothing makes me happier than seeing your creations!
Now go forth and cook with confidence! And don’t forget – the most important ingredient is always a little bit of love (and maybe an extra pat of butter). Happy cooking!
Print
Juicy Steak with Creamy Mushroom Sauce in 30 Minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A rich and flavorful steak with creamy mushroom sauce, perfect for a date night dinner or a special meal at home.
Ingredients
- 2 steaks (ribeye, sirloin, or New York strip), about 1–1 1/4 inches thick
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 8 oz cremini or button mushrooms, sliced
- 1 small shallot, finely chopped (or 1/4 cup onion)
- 3 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme (or 1 tsp fresh)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Pat steaks dry. Season both sides with salt and pepper.
- Heat a large skillet over medium-high heat. Add olive oil and 1 tbsp butter.
- Sear steaks 3–5 minutes per side (depending on thickness) until deeply browned and cooked to your preferred doneness. Transfer to a plate and rest.
- Reduce heat to medium. Add remaining 1 tbsp butter to the same skillet. Add mushrooms and cook 5–7 minutes until browned and their moisture cooks off.
- Stir in shallot and cook 1–2 minutes. Add garlic and cook 30 seconds until fragrant.
- Pour in beef broth and scrape up browned bits. Simmer 2 minutes.
- Stir in heavy cream, Dijon, Worcestershire, and thyme. Simmer 2–4 minutes until thickened into a creamy sauce.
- Return steaks (and any juices) to the skillet for 1 minute to warm through. Spoon mushroom sauce over the top and finish with parsley.
Notes
- For best results, use a meat thermometer to check steak doneness.
- Let the steaks rest for 5 minutes before serving for juicier results.
- Substitute heavy cream with half-and-half for a lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 180mg