Skillet Steak and Mushrooms
This Skillet Steak and Mushrooms creates a juicy pan seared steak that is topped with herb infused mushrooms for the ultimate steak dinner.
Whenever I want to make something special for dinner in our house, I seem to always go back to steak. Steak has a heightened quality about it. Whenever it is on the menu for dinner, my daughter is a little more eager to come to the table and I am a little more apt to make a dessert. Something I don’t do often aside from the standard holiday or celebration.
The best part is that it is simple meat to cook and pairs well with many different sides. But no side is as simple or as delicious as steak and mushrooms. The flavors, ease of cooking and the presentation make this skillet steak and mushrooms a common meal found at our table.
You can serve this with or without a side as it is hearty all on its own. But a great way to stretch this is to slice the steaks before serving as each steak is two portions of protein. When doing so a great side to serve is this Baked Potato Casserole. A delicious, creamy potato casserole that when paired with this skillet steak and mushrooms, creates a steakhouse experience at home. On the lighter side, I also love to serve roasted veggies like Roasted Asparagus.
Ingredients
Steaks- I use about an inch thick NY steaks for this recipe but you can also use ribeyes if you prefer.
Rosemary- I use a sprig of fresh rosemary to rub over the steaks before cooking as a way to enhance the steak with a nice bit of rosemary flavor without it being too overpowering. If you have any extra rosemary, feel free to chop it finely and add it to the mushrooms along with the thyme.
Garlic- I use two cloves of fresh garlic for this recipe. One for the steak and one for the mushrooms. In a pinch, you can use jarred minced garlic.
Thyme- Thyme with mushrooms is a wonderful pairing and I find using dried thyme for this recipe works perfectly. If you have fresh, you can use it just keep in mind that the ratio of 3 to 1 as dried is much more powerful than fresh. You will need 1 tbsp of fresh for this recipe.
Butter- Let’s face it, butter just makes things better. I use unsalted but you can use salt for this recipe. Just be sure to adjust the salt you use to season. Otherwise, you might find your steak and mushrooms to be a bit on the saltier side.
Mushrooms- When choosing mushrooms, I am never picky when making them with steak. I find white button mushrooms to work well but you can also use baby Bellas, Portobellos, or cremini.
Avocado Oil- I like to add just a tad bit of oil to the steaks before adding them to the pan. For this, I find avocado oil works well as it has an incredibly high smoke point and since we are searing these steaks for that wonderful outer crust, it is a great choice. Other oils that will work are safflower oil and canola.
Salt and Pepper (to taste)- I like to use sea salt and freshly cracked black pepper but honestly there is no need to go out and purchase these if you already have other types of salt you like to use or standard black pepper. They will work fine for this.
Tools
a cast iron skillet or cast iron grill pan
What You Will Need To Make It
2 NY steaks
1 rosemary sprig
1- 8 oz package of mushrooms (about three cups of sliced mushrooms)
2 large garlic cloves
1 tsp of dried thyme
1/4 cup butter
1 tbsp avocado oil
salt and pepper to taste
Directions
Remove the steaks from the fridge and bring them to room temperature (about 30 minutes). When ready to cook, pat the steaks dry to remove excess moisture. Season the steak by rubbing each side of the sprig of rosemary.
Drizzle the steaks with the avocado oil then salt and pepper each side. Heat a skillet or cast-iron grill pan on medium heat. Be sure that the pan is heated well before adding the steaks. You should hear a nice sizzle when you add them to the pan. Allow the steaks to cook on one side for about 3 minutes before flipping to get a good sear. Once flipped add two tbsp of butter and the chopped garlic to the pan.
Begin spooning the butter over the steaks as they finish off cooking. Cook them for about another 3 minutes or until they reach their desired doneness. You may need to tilt the pan to scoop the butter so use a heat protectant as you do this. When ready remove the steaks from the pan and set aside.
Lower the heat, and add two more tablespoons of butter.
Allow it to melt in the pan then add the mushrooms, garlic, thyme, salt, and cracked black pepper. Give the mushrooms a stir to incorporate all the contents of the pan. Allow them to cook until golden and done. Pour the mushrooms over the cooked steaks and serve.
Cooking Notes
- Before cooking remove the steaks from the fridge and allow the steaks to come to room temperature (about 30 minutes). This will avoid a chewy texture.
- Make sure the pan is hot before adding the steaks to ensure a nice sear.
- Allow the steaks to rest for 5 minutes before slicing and serving so that the juices can redistribute through the meat.
Cooking Temps
Temperatures inside the steak will continue rising after moving from the pan about 5 degrees. So remove the steak from the pan when it is just under the desired temp. Cook times will depend on the thickness of the cut you use. It is a good idea to use a digital kitchen thermometer for this.
Rare: 125, Medium Rare: 135, Medium: 145, Medium Well: 150, Well Done: 160
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Skillet Steak and Mushrooms
a flavorful pan-seared steak with mushrooms cooked with herbs
Ingredients
- 2 NY Steaks
- 1 - 8 oz package of sliced mushrooms (about 3 cups)
- 1 tsp dried thyme
- 1 sprig of rosemary
- 1/4 cup of butter
- 1 tbsp avocado oil
- 2 garlic cloves
- salt and cracked black pepper to taste
Instructions
- Remove the steaks from the fridge and bring them to room temperature (about 30 minutes).
- When ready to cook, pat the steaks dry to remove excess moisture.
- Season the steak by rubbing each side with the sprig of rosemary.
- Drizzle the steaks with the avocado oil then salt and pepper each side.
- Heat a skillet or cast-iron grill pan on medium heat. Be sure that the pan is heated well before adding the steaks. You should hear a nice sizzle when you add them to the pan.
- Allow the steaks to cook on one side for about 3 minutes before flipping to get a good sear.
- Once flipped add two tbsp of butter and the chopped garlic to the pan. Begin spooning the butter over the steaks as they finish off cooking.
- Cook them for about another 3 minutes or until they reach their desired doneness. You may need to tilt the pan to scoop the butter so use a heat protectant as you do this.
- When ready remove the steaks from the pan and set aside.
- Lower the heat, and add two more tablespoons of butter. Allow it to melt in the pan then add the mushrooms, garlic, thyme, salt, and cracked black pepper.
- Give the mushrooms a stir to incorporate all the contents of the pan.
- Allow them to cook until golden and done.
- Pour the mushrooms over the cooked steaks and serve.
Notes
- Before cooking remove the steaks from the fridge and allow the steaks to come to room temperature (about 30 minutes). This will avoid a chewy texture.
- Make sure the pan is hot before adding the steaks to ensure a nice sear.
- Allow the steaks to rest for 5 minutes before slicing and serving so that the juices can redistribute through the meat.
Nutrition Information:
Yield:
4Serving Size:
1/2 steak with 2 oz of mushroomsAmount Per Serving: Calories: 461Total Fat: 36gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 138mgSodium: 296mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 30g
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