Save It The first time I made this mushroom butter steak was actually on a Tuesday night when I had mushrooms going soft in the fridge and didnt want to waste them. My husband took one bite and literally said this tastes like something from a steakhouse and weve been making it ever since whenever we want to feel fancy without the restaurant prices.
I made this for my dads birthday last fall and he kept talking about it for weeks. The earthy mushrooms mixed with that garlic butter just take everything to another level.
Ingredients
- Ribeye or sirloin steaks: I always let them come to room temperature first for even cooking
- Salt and black pepper: Be generous with seasoning it makes all the difference
- Olive oil: Use this for searing the steaks to get that perfect crust
- Mixed wild mushrooms: Cremini shiitake and oyster give great depth
- Unsalted butter: Softened so it mixes easily into the compound butter
- Fresh parsley: Adds brightness and color to the butter
- Garlic cloves: Fresh minced nothing compares to it
- Fresh thyme: Earthy herb that pairs beautifully with mushrooms
- Lemon juice: Just a touch cuts through the richness
Instructions
- Prepare the steaks:
- Take them out 30 minutes before cooking and pat them completely dry with paper towels
- Cook the mushrooms:
- Sauté them in hot oil until golden and all the liquid has evaporated
- Make the compound butter:
- Mix softened butter with cooked mushrooms garlic parsley thyme and lemon juice
- Get the pan hot:
- Heat your skillet over high heat until its smoking slightly
- Add the butter:
- Top each steak with a spoonful of the mushroom butter in the last minute of cooking
- Let them rest:
- Tent the steaks loosely with foil for 5 minutes before serving
Save It This recipe has become our go to for special occasions at home because it never fails to impress.
Choosing the Right Mushrooms
I love using a mix of cremini and shiitake for their meaty texture but honestly whatever wild mushrooms you can find will work beautifully.
Getting That Perfect Sear
The key is a really hot pan and dont touch the steaks once theyre in there. Let them develop that crust undisturbed.
Serving Suggestions
This steak is rich enough that simple sides work best. I usually serve it with roasted potatoes or just a crisp salad.
- Grill the steaks instead for a smoky variation
- Extra lemon wedges on the side brighten everything up
- The leftover butter is amazing on vegetables the next day
Save It Theres something so satisfying about making restaurant quality food right in your own kitchen.
Common Questions About Recipes
- → What cut of steak works best?
Ribeye and sirloin are excellent choices due to their marbling and tenderness. Look for steaks about 1 inch thick for even cooking and optimal sear development.
- → Can I prepare the compound butter in advance?
Absolutely. The mushroom garlic butter can be made up to 3 days ahead and refrigerated. Bring to room temperature before using for easy spreading.
- → How do I know when the steak is done?
Use an instant-read thermometer: 130-135°F for medium-rare, 140-145°F for medium. The steak will continue cooking slightly during resting.
- → What mushrooms work best?
Cremini, shiitake, and oyster mushrooms provide excellent depth. Feel free to use any combination or add porcini for extra earthy flavor.
- → Why rest the steak after cooking?
Resting allows juices to redistribute throughout the meat, ensuring a tender, juicy result. Skip this step and you'll lose flavorful juices on the cutting board.
- → Can I grill instead of pan-sear?
Yes, grilling adds a smoky dimension. Sear over direct high heat, then add the butter topping in the final minute and tent to rest as directed.