Steak & Roasted Mushroom Skillet Recipe

Prep the steaks

Remove steaks from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels.

Season

Season both sides of the steaks evenly with kosher salt, freshly ground black pepper and garlic powder. Rub in 2 tablespoons olive oil to coat.

Preheat skillet

Place a large oven-safe cast-iron skillet over medium-high heat and let it get very hot (about 3–5 minutes). Add 1 tablespoon unsalted butter and swirl to coat; add a fresh rosemary sprig to the pan if using to flavor the fat.

Sear the steaks

Add the steaks to the hot skillet. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. For medium-rare, finish in a 400°F (200°C) oven for 4–6 minutes; adjust time for desired doneness. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium.

Baste and rest

During the last minute of stovetop searing, add the additional 1 tablespoon butter to the pan and spoon the melted butter over the steaks (baste) to add flavor. Transfer steaks to a plate and tent loosely with foil; rest 5–8 minutes while you prepare mushrooms and sauce.

Prep mushrooms

While steaks rest, trim and halve cremini and shiitake mushrooms. Mince garlic and strip thyme leaves from stems.

Roast in skillet

In the same skillet used for steaks (wipe out excess burnt bits but keep browned fond), add 1 tablespoon olive oil and heat over medium-high. Add mushrooms in a single layer. Let them cook undisturbed 3–4 minutes to brown, then stir and cook another 3–4 minutes until nicely caramelized.

Add aromatics

Stir in minced garlic, thyme leaves, salt and black pepper. Cook 30–60 seconds until fragrant. If mushrooms release a lot of liquid, continue cooking until most of it has evaporated and mushrooms are golden.

Deglaze the pan

Reduce heat to medium. Pour in beef broth and use a wooden spoon to scrape up browned bits (fond) from the bottom of the skillet. Let the broth reduce slightly, about 1–2 minutes.

Make the sauce

Stir in heavy cream and Dijon mustard. Reduce heat to low and add the Boursin-style cheese in chunks, stirring until melted and combined into a smooth sauce. If sauce is too thick, add up to 1–2 tablespoons additional beef broth or cream to reach desired consistency.

Finish flavors

Stir in chopped parsley, lemon zest and optional red pepper flakes. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Return steaks

Nestle the rested steaks back into the skillet with the mushrooms and spoon sauce over them to rewarm for 1–2 minutes. This finishes cooking gently and melds flavors.

Transfer steaks to plates, spooning mushrooms and plenty of the Boursin sauce over each steak. Sprinkle with remaining chopped parsley. Serve immediately with optional sides (mashed potatoes, roasted vegetables or crusty bread) to soak up sauce.