Wild Mushroom Garlic Butter Steak (Printable Version)

Savor tender seared steak enhanced by a rich wild mushroom and garlic butter crust, delivering earthy, savory notes.

# What You Need:

→ Steaks

01 - 4 boneless ribeye or sirloin steaks, 8 ounces each, about 1 inch thick
02 - Salt and freshly ground black pepper to taste
03 - 2 tablespoons olive oil

→ Wild Mushroom & Garlic Butter

04 - 1 cup mixed wild mushrooms (cremini, shiitake, oyster), cleaned and chopped
05 - 4 tablespoons unsalted butter, softened
06 - 2 tablespoons fresh parsley, finely chopped
07 - 2 garlic cloves, finely minced
08 - 1 teaspoon fresh thyme leaves
09 - 1 teaspoon fresh lemon juice
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - Extra chopped parsley
12 - Lemon wedges

# Step-by-Step:

01 - Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry thoroughly with paper towels and season both sides generously with salt and pepper.
02 - Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chopped mushrooms with a pinch of salt and sauté until golden and any liquid has evaporated, approximately 5 to 7 minutes. Remove from heat and cool slightly.
03 - In a mixing bowl, combine softened butter, sautéed mushrooms, minced garlic, parsley, thyme, lemon juice, salt, and pepper. Mix thoroughly until well incorporated. Set aside.
04 - Preheat a heavy skillet or cast-iron pan over high heat. Add remaining 1 tablespoon olive oil and allow to shimmer.
05 - Sear steaks for 2 to 3 minutes per side for medium-rare doneness, or adjust cooking time based on desired doneness and steak thickness.
06 - During the final minute of cooking, top each steak with a generous spoonful of wild mushroom and garlic butter. Allow to melt and form a flavorful crust.
07 - Remove steaks from pan and tent loosely with aluminum foil. Rest for 5 minutes to allow juices to redistribute.
08 - Transfer steaks to serving plates topped with remaining mushroom garlic butter. Garnish with additional fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes like a steakhouse meal but lives comfortably in your weeknight rotation once you realize how simple it actually is.
  • The compound butter does all the heavy lifting flavor-wise, so even if you're nervous about cooking steak, this one feels forgiving and impressive.
  • Leftovers of that mushroom butter are secretly amazing on roasted vegetables or toast the next morning.
02 -
  • Don't skip the resting step no matter how hungry you are; cutting into a steak too early releases all the juices and leaves you with meat that's technically cooked but somehow less satisfying.
  • The compound butter can be made the morning of or even days ahead—it keeps in the refrigerator for up to three days, which means you can have the hardest part done before dinner prep even begins.
03 -
  • If your butter starts looking separated or greasy, you've likely added warm mushrooms to softened butter in a warm bowl—cool everything down first and fold gently instead of stirring aggressively.
  • Save any leftover mushroom butter in the freezer by wrapping it in plastic wrap and foil; slice off pieces as needed for future steaks, vegetables, or bread.
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