Ingredients:
For the Steak:
2 ribeye or sirloin steaks (about 1 inch thick)
Salt and pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
3 cloves garlic, minced
Fresh thyme or rosemary sprigs (optional)
For the Mushroom Cream Sauce:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 oz (225g) mushrooms, sliced
1/2 cup dry white wine or chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
1️⃣ Prepare the Steaks:
Season the steaks generously with salt and pepper on both sides. Let them sit at room temperature for about 15 minutes.
2️⃣ Pan-Sear the Steaks:
In a large skillet, heat the olive oil over medium-high heat. Add the steaks and sear for 3-4 minutes on each side, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
During the last minute of cooking, add the butter, minced garlic, and fresh herbs (if using). Baste the steaks with the garlic butter. Remove the steaks from the skillet and let them rest, covered with foil.
3️⃣ Make the Mushroom Cream Sauce:
In the same skillet, add the butter and olive oil. Sauté the chopped onion over medium heat until softened, about 3 minutes. Add the minced garlic and cook for another minute.
Add the sliced mushrooms and cook for 5-7 minutes until browned and tender. Pour in the white wine or chicken broth and let it simmer for 2-3 minutes, reducing slightly.
Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens, about 3-4 minutes. Season with salt and pepper to taste.
4️⃣ Serve:
Slice the rested steaks against the grain and plate them. Spoon the mushroom cream sauce over the steaks.
Garnish with fresh parsley and serve immediately with your favorite sides, such as mashed potatoes or roasted vegetables.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 650 kcal per serving | Servings: 2 servings