This steak and mushroom skillet is a complete restaurant-quality dinner for two, built around a pan-seared ribeye and a rich, garlicky mushroom pan sauce. It comes together in about 30 minutes, uses just one skillet, and feels special enough for a date night or anniversary, yet simple enough for a Tuesday. The key is a hot pan, a good sear, and letting the meat rest before slicing.
Ingredients
- 2 boneless ribeye or strip steaks, about 1 inch (2.5 cm) thick, 8–10 oz (225–280 g) each
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 8 oz (225 g) cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup (120 ml) beef broth
- 1/4 cup (60 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (1 g) fresh thyme leaves (or 1/2 tsp dried)
Instructions
- Pat the steaks dry with paper towels. Season both sides generously with the salt and pepper. Let sit at room temperature for 10 minutes while you prep the mushrooms and garlic.
- Heat a large cast-iron or heavy stainless steel skillet over medium-high heat for 2–3 minutes, until smoking slightly. Add the olive oil and swirl to coat.
- Place the steaks in the skillet. Sear without moving for 3–4 minutes, until a golden-brown crust forms. Flip and cook another 3–4 minutes for medium-rare, or until the internal temperature reaches 145°F (63°C) for medium, which is the USDA FSIS safe minimum for whole cuts of beef. Use an instant-read thermometer in the thickest part.
- Transfer the steaks to a cutting board and tent loosely with foil. Let rest for 5 minutes (the temperature will rise about 5°F during rest).
- Reduce the skillet heat to medium. Add the butter and mushrooms. Cook, stirring occasionally, for 5–6 minutes, until the mushrooms release their liquid and start to brown.
- Add the garlic and thyme, cook for 30 seconds until fragrant.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes, until reduced by half.
- Stir in the cream, Dijon, and Worcestershire. Simmer for 1–2 minutes, until slightly thickened. Taste and add salt if needed.
- Slice the rested steaks against the grain and serve with the mushroom sauce spooned over the top.
Tips
- For the best crust, use a heavy pan and don’t crowd it—cook the steaks in a single layer. If your skillet is small, cook them one at a time.
- Let the steaks rest for at least 5 minutes after cooking. This allows the juices to redistribute, so they don’t run out when you slice.
- If you don’t have cremini, use white button mushrooms or a mix of wild mushrooms. Shiitake adds a meatier flavor.
- Don’t wash the mushrooms—just wipe them with a damp paper towel. They’ll brown better if they’re dry.
Serving Suggestions
Serve with mashed potatoes, roasted asparagus, or a simple green salad with a vinaigrette. Crusty bread is great for soaking up the extra sauce. A glass of full-bodied red wine, like Cabernet Sauvignon or Malbec, pairs beautifully.
Variations
- Chicken version: Use two boneless, skinless chicken breasts (about 6 oz/170 g each). Cook until they reach 165°F (74°C) internal temperature. The rest of the sauce stays the same.
- Pork version: Use two boneless pork chops, about 1 inch thick. Cook to 145°F (63°C) with a 3-minute rest.
- Add onions: Sauté 1/2 sliced onion with the mushrooms for extra sweetness.
- Make it dairy-free: Use olive oil instead of butter and replace the cream with full-fat coconut milk. The sauce will be slightly less rich but still delicious.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. Reheat gently in a skillet over medium-low heat, adding a splash of broth or water to loosen the sauce, until the steak reaches 165°F (74°C) for leftovers. Alternatively, microwave in 30-second bursts, stirring in between. The steak may become more well-done upon reheating, which is normal.
Frequently Asked Questions
Can I use a different cut of steak? Yes, sirloin, New York strip, or filet mignon all work well. Adjust cooking time based on thickness—thicker steaks need a few extra minutes per side.
How do I know when the steak is done without a thermometer? The touch test: a rare steak feels like the fleshy part of your palm when your hand is relaxed, medium feels like your palm when you press your thumb and index finger together, and well-done feels like your palm when you make a fist. But a thermometer is more reliable and recommended.
Can I make this ahead of time? The sauce can be made a day ahead and refrigerated. Reheat it gently while you cook the steaks fresh. Cooked steaks are best served immediately, but leftovers are fine.
What if I don’t have heavy cream? Use half-and-half or whole milk, but the sauce will be thinner. To thicken, mix 1 tsp cornstarch with 1 tbsp cold water and stir in at the end.
Is it okay to use frozen steak? Yes, but thaw it in the refrigerator overnight for even cooking. Pat it dry before searing.
Can I grill the steaks instead? Absolutely. Preheat a grill to high, oil the grates, and cook for 4–5 minutes per side for medium-rare, then rest as directed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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