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- 2 ribeye steaks (approximately 1-inch thick) - 2 cups mushrooms (cremini or button), sliced - 4 tablespoons unsalted butter, divided - 4 cloves garlic, minced - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - Salt and freshly ground black pepper, to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) - Large skillet - Tongs - Cutting board - Sharp knife - Measuring spoons - Serving plates When selecting ribeye steaks, look for a rich red color and good marbling. Marbling means fat is spread through the meat, giving it flavor and tenderness. Choose steaks that feel firm and heavy for their size. For mushrooms, fresher is better. Pick mushrooms that are firm, dry, and free from spots. Cremini mushrooms add a deeper flavor, while button mushrooms are milder. Make sure both the steaks and mushrooms are fresh to enhance your dish. Remember, quality ingredients lead to a better meal. {{ingredient_image_2}} Start by taking your ribeye steaks out of the fridge. Let them sit at room temperature for about 30 minutes. This helps the meat cook evenly. Next, pat the steaks dry with a paper towel. Season both sides well with salt and freshly ground black pepper. This step adds great flavor. Grab a large skillet and heat it over medium-high heat. Pour in 2 tablespoons of olive oil. When the oil is hot and shimmering, carefully add the seasoned steaks. Sear the steaks for about 4-5 minutes on each side. This timing gives you a nice medium-rare steak. If you like it more done, cook longer. Once cooked, move the steaks to a plate and cover them with foil to keep warm. In the same skillet, lower the heat to medium. Add the sliced mushrooms. Sauté the mushrooms for about 4-5 minutes. Stir them occasionally until they turn golden brown and release juices. Next, add the minced garlic and thyme to the skillet. Stir well and cook for 1-2 minutes. This helps the garlic flavor bloom. Be careful not to burn the garlic. Now, lower the heat to a gentle simmer. Add the remaining 4 tablespoons of butter to the skillet. Let the butter melt and mix with the mushrooms and garlic. Taste the sauce and add more salt or pepper if needed. Finally, place the cooked steaks back in the skillet. Spoon the garlic butter mushroom mixture over each steak. Cook together for about a minute to blend the flavors. To get the best doneness, you can use a meat thermometer. For medium-rare, aim for 130°F. Insert the probe into the thickest part of the steak. If you don’t have a thermometer, press the steak with your finger. A medium-rare steak feels soft but slightly firm. Let the steak rest after cooking. This step lets the juices settle, ensuring your steak stays juicy. To bring out that rich garlic flavor, use fresh garlic. Mince it finely so it mixes well with the mushrooms. Don’t add the garlic at the start. Wait until the mushrooms are golden brown. This timing stops the garlic from burning. Stir it for just a minute or two. The heat will release its aroma, creating that savory taste you crave. Resting your steak is key. Let it sit for at least five minutes after cooking. This time allows the juices to redistribute. If you cut it too soon, the juices will run out. You want a juicy bite in every forkful. Cover the steak loosely with foil during this time to keep it warm. Enjoy the full flavor and tenderness of your perfectly cooked steak! Pro Tips Rest the Steaks: Allowing the steaks to rest at room temperature for 30 minutes before cooking helps them cook more evenly and results in a juicier steak. Don’t Overcrowd the Pan: Searing the steaks in a hot skillet without overcrowding ensures a good sear and crust. Cook one or two steaks at a time if necessary. Use Fresh Herbs: Fresh thyme enhances the flavor of the garlic butter sauce significantly. If using dried thyme, remember that it's more concentrated, so reduce the amount. Serve Immediately: For the best experience, serve the steaks right after spooning the mushroom sauce over them. This ensures they stay warm and flavorful. {{image_4}} You can use different steaks for this recipe. Ribeye gives rich flavor and tenderness. New York strip is another great option. It has a firm texture with good marbling. Filet mignon is leaner and very tender. It cooks quickly and tastes amazing. If you want a cheaper cut, try sirloin. Just ensure it's well-seasoned to enhance the taste. Each steak brings its unique flavor to the dish. Choose what you like best! While cremini and button mushrooms are common, you can try others. Shiitake mushrooms add a deep, rich flavor. Portobello mushrooms are great for a meaty texture. You can even mix different mushrooms for a fun twist. Consider adding spinach or kale for extra greens. They cook down well and add nutrition. If you want more color, add bell peppers. They bring sweetness and crunch to the dish. Experiment with your favorite mushrooms! Herbs can elevate your garlic butter. Fresh thyme is a classic, but there are more options. Rosemary gives a strong, fragrant taste. Basil adds a sweet, fresh note. Oregano brings earthy flavors that work well, too. Mix and match to find your favorite combo. You can also try spicy red pepper flakes for heat. Just a pinch can make a big difference. Get creative with your herbs and tailor the taste to your liking! To store your leftover garlic butter mushroom steak, let it cool. Place it in an airtight container. Make sure to refrigerate it within two hours of cooking. This keeps it fresh and safe to eat. Your steak will stay good for three to four days in the fridge. When you are ready to eat your leftovers, you can reheat them easily. The best way is to use a skillet. Heat it over medium heat and add a bit of olive oil or butter. Place the steak in the skillet and warm it for about 3-4 minutes on each side. This method keeps the steak juicy. You can also microwave it if you’re in a hurry. Just cover it with a damp paper towel to keep it moist. Heat for 30 seconds, then check if it’s warm. Repeat if needed. If you want to keep your garlic butter mushroom steak longer, freezing is a good option. Wrap each steak tightly in plastic wrap. Then, place it in a freezer-safe bag. Make sure to remove as much air as possible. You can freeze it for up to three months. When you’re ready to enjoy it, thaw it in the fridge overnight. After thawing, reheat it as mentioned above for the best taste. You can enjoy this steak with many tasty sides. Here are some great options: - Mashed potatoes: Creamy and buttery mashed potatoes add warmth. - Steamed vegetables: Broccoli or green beans give a fresh crunch. - Rice: Fluffy white or brown rice soaks up the garlic butter sauce well. - Salad: A light salad with a tangy dressing balances the rich flavors. Yes, you can. Use olive oil instead of butter. This will change the taste a bit but keep it flavorful. You can also try vegan butter for a dairy-free option. To check your steak, use a meat thermometer. Here are some temperature guides: - Rare: 125°F (51°C) - Medium rare: 135°F (57°C) - Medium: 145°F (63°C) - Medium well: 150°F (66°C) - Well done: 160°F (71°C) Another way is to press the steak with your finger. A soft feel means it’s rare. A firmer touch means it is more cooked. In this post, we covered what you need for garlic butter mushroom steak. We discussed ingredients, equipment, and tips for choosing quality steaks and mushrooms. I shared steps for preparing, cooking, and savoring the dish. You learned how to get the perfect doneness and flavor. We explored variations and proper storage for leftovers, too. Cooking this dish is a fun and tasty experience. With practice, you will impress everyone at the table. Enjoy each bite!

Garlic Butter Mushroom Steak

A delicious ribeye steak topped with sautéed mushrooms and garlic butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2
Calories 600 kcal

Ingredients
  

  • 2 pieces ribeye steaks (approximately 1-inch thick)
  • 2 cups mushrooms (cremini or button), sliced
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Pat the steaks dry with paper towels, then season both sides generously with salt and freshly ground black pepper.
  • Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is hot and shimmering, carefully place the seasoned steaks in the skillet. Sear the steaks for about 4-5 minutes on each side for medium-rare. Once cooked, transfer the steaks to a plate and loosely cover with foil to keep warm while they rest.
  • In the same skillet, reduce the heat to medium. Add the sliced mushrooms to the pan and sauté, stirring occasionally, until they start to turn golden brown and release their juices, about 4-5 minutes.
  • Add the minced garlic and thyme to the mushrooms in the skillet. Stir and cook for an additional 1-2 minutes, just until the garlic becomes fragrant but be cautious to prevent burning.
  • Lower the heat to a gentle simmer and incorporate the remaining 4 tablespoons of butter into the skillet. Allow the butter to melt completely and blend with the mushrooms and garlic, creating a luscious sauce. Taste and adjust seasoning with additional salt and pepper as needed.
  • Place the cooked steaks back into the skillet, spooning the garlic butter mushroom mixture generously over each steak. Let them cook together for about a minute to allow the flavors to meld.
  • Carefully transfer each steak to a serving plate and generously top with the savory garlic butter mushrooms. Finish by sprinkling freshly chopped parsley over the steaks for a pop of color and added freshness.

Notes

Let the steaks rest after cooking for better flavor.
Keyword garlic butter, mushrooms, steak