Wild Mushroom Garlic Steak (Printable)

Seared steak adorned with wild mushroom garlic butter delivers rich, earthy tastes and a perfect finish.

# What You'll 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 lemon juice
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - Extra chopped parsley
12 - Lemon wedges

# Directions:

01 - Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry and season both sides generously with salt and pepper.
02 - In a skillet over medium-high heat, add 1 tablespoon olive oil. Sauté chopped mushrooms with a pinch of salt until golden and any liquid has evaporated, about 5 to 7 minutes. Remove from heat and let cool slightly.
03 - In a bowl, combine softened butter, sautéed mushrooms, garlic, parsley, thyme, lemon juice, and a pinch of salt and pepper. Mix well to form compound butter and set aside.
04 - Preheat a heavy skillet or cast-iron pan over high heat. Add remaining 1 tablespoon olive oil.
05 - Sear steaks for 2 to 3 minutes per side for medium-rare, or until desired doneness. Adjust cooking time based on steak thickness.
06 - In the final minute of cooking, top each steak with a generous spoonful of wild mushroom and garlic butter. Let it melt and form a crust.
07 - Remove steaks from the pan, tent loosely with foil, and rest for 5 minutes.
08 - Serve steaks topped with any remaining mushroom garlic butter. Garnish with extra parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • It tastes like you spent hours perfecting it, but the whole dish comes together in less time than it takes to watch your favorite show.
  • That melting butter crust on top of a perfectly seared steak is the kind of indulgence that feels fancy without any fussy technique.
  • You can make the compound butter ahead of time, which means you're basically done before your guests even arrive.
02 -
  • Don't skip the resting period because cutting into the steak right away releases all those beautiful juices onto the plate instead of keeping them inside where they belong.
  • The compound butter mixture can be made up to 3 days ahead and stored in the fridge, or you can even roll it into a log in plastic wrap and freeze it for up to a month so you're ready to cook fancy whenever you want.
03 -
  • Make sure your steaks are truly at room temperature before cooking because cold steaks won't develop a proper crust no matter how hot your pan is, and you'll end up with an overcooked outside before the inside reaches temperature.
  • Don't let your mushrooms release all their moisture into the pan during sautéing—you want them to be golden and almost caramelized rather than steamed and pale, so stay present and listen for that gentle sizzle to tell you they're browning properly.
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