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Steak & Creamy Mushroom Sauce

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Steak & Creamy Mushroom Sauce

Description

Steak & Creamy Mushroom Sauce is a rich, comforting dish featuring a golden-seared ribeye topped with a silky garlic mushroom cream sauce. The flavors build in one pan, capturing all the savory browned bits for depth and balance. It’s a reliable way to achieve a restaurant-quality steak at home without complicated steps.

Ingredients

  • 2 ribeye steaks (1-inch thick, about 10–12 oz each, room temperature)
  • Salt and black pepper (to taste, freshly ground)
  • 4 tbsp butter (divided)
  • 2 garlic cloves (lightly crushed, for steak)
  • 2 rosemary sprigs (fresh)
  • 2 tbsp olive oil (for sauce)
  • 200–300 g mushrooms (cremini or button, sliced evenly)
  • 2 tbsp butter (for sauce)
  • 6 cloves garlic (minced)
  • 1 tsp all-purpose flour (for light thickening)
  • 1 cup chicken broth (low sodium preferred)
  • 1 cup heavy cream (room temperature)
  • 1 tbsp fresh sage (finely chopped)
  • 1 tsp fresh oregano (chopped)
  • 1/4 cup pecorino Romano (finely grated)
  • 1 bunch broccolini (trimmed ends)

Instructions

  1. Preheat pan: Heat a heavy skillet over medium-high heat to about 425°F for 5 minutes until very hot; a drop of water should sizzle instantly.
  2. Season steak: Pat steaks dry and season generously with salt and pepper; the surface should look evenly coated with no wet spots.
  3. Sear first side: Add 1 tbsp butter and place steaks in pan; sear for 3–4 minutes without moving until a deep golden crust forms.
  4. Flip and baste: Flip steaks, add remaining butter, garlic, and rosemary; tilt pan and baste continuously for 3–4 minutes until internal temp reaches 130°F for medium-rare and surface is glossy.
  5. Rest steak: Remove steaks and rest on a plate for 5–7 minutes; juices should redistribute and not run when sliced.
  6. Cook mushrooms: In same pan at medium heat (375°F), add olive oil and mushrooms; cook 6–8 minutes until browned and moisture evaporates.
  7. Build sauce base: Add butter and minced garlic; cook 1–2 minutes until fragrant but not browned, then stir in flour and cook 1 minute until slightly thick.
  8. Add liquids: Pour in chicken broth and simmer 3 minutes, scraping browned bits; liquid should reduce slightly and look glossy.
  9. Finish sauce: Add cream, herbs, and cheese; simmer 4–5 minutes until thick enough to coat a spoon.
  10. Cook broccolini: In a separate pan or same skillet edge, sauté broccolini at 375°F for 5–6 minutes until bright green and tender-crisp with slight char.
  11. Serve: Slice steak against the grain and spoon sauce over; the interior should be juicy with a warm pink center.

Notes

  • Substitution: Swap ribeye with sirloin or strip steak; adjust cooking time slightly for leaner cuts.
  • Make-ahead: Sauce can be prepared up to 2 days in advance and refrigerated; reheat gently before serving.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm steak in a 300°F oven for 8–10 minutes; reheat sauce on stovetop over low heat for 5 minutes, adding a splash of broth if needed.
  • Serving suggestion: Pairs well with mashed potatoes, pasta, or crusty bread to soak up the sauce.
  • For another hearty dinner idea, try Baked Chicken Drumsticks.

Nutrition

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Keywords

steak with creamy mushroom sauce, ribeye steak recipe, garlic mushroom cream sauce, one pan steak dinner, steakhouse style steak, easy steak recipe