Steak & Mushrooms Recipe

Bring steaks to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels to remove surface moisture.

Season both sides of the steaks generously with kosher salt and freshly ground black pepper. Press seasoning into the meat so it adheres.

Heat a large heavy skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. Add 2 tablespoons neutral oil and swirl to coat.

Add steaks to the hot pan, leaving space between them. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3 minutes for medium-rare (internal temperature ~130°F/54°C). Adjust time ±1–2 minutes for thickness and desired doneness.

During the last 1–2 minutes of cooking, reduce heat to medium, add 2 tablespoons butter, thyme sprigs, and the crushed garlic cloves to the pan. Tilt the pan slightly and spoon (baste) the melted butter and aromatics over the steaks repeatedly for 1–2 minutes to develop flavor.

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute while you make the mushroom sauce.

While steaks rest, wipe out the skillet used for the steaks with a paper towel, leaving any browned bits (fond) in the pan. Return pan to medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil.

Add sliced mushrooms in a single layer (cook in batches if pan is crowded). Let mushrooms brown undisturbed for 2–3 minutes, then stir and continue to brown another 2–3 minutes until they release moisture and become golden-brown.

Add the minced shallot and minced garlic to the mushrooms and cook for 30–45 seconds until fragrant and translucent, stirring frequently to avoid burning.

Pour in 1 tablespoon dry red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Allow the wine to reduce by half, about 1–2 minutes. If not using wine, add 1–2 tablespoons beef stock instead and continue.

Add 1/2 cup beef stock to the pan and bring to a gentle simmer, scraping any remaining fond. Let the stock reduce by about one-third, 2–3 minutes, concentrating the flavor.

Stir in 1/4 cup heavy cream and 1/2 teaspoon Dijon mustard. Simmer gently 1–2 minutes until sauce thickens slightly and coats the back of a spoon.

Taste and season the sauce with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, adjusting to preference. Stir in chopped parsley.

Slice steaks against the grain into 1/4–1/2 inch slices. Spoon the warm mushroom sauce over the steaks or serve the sauce on the side. Serve immediately.