Steak & Mushrooms Recipe

Prepare steaks

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

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

Heat a large cast-iron skillet (or heavy-bottom pan) over high heat until very hot, about 4–5 minutes. Add 2 tbs olive oil and swirl to coat.

Place steaks in the pan, laying them away from you to avoid splatter. Sear without moving for 3–4 minutes until a deep brown crust forms.

Flip steaks and add 2 tbs butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steaks repeatedly (baste) for 3–4 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time for desired doneness.

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes so juices redistribute.

While steaks rest, wipe out the pan if there is excessive burned residue but leave fond (browned bits) for flavor. Return pan to medium-high heat and add 1 tbs olive oil and 1 tbs butter.

Add the chopped shallot and sauté 1–2 minutes until translucent and fragrant.

Add sliced mushrooms in a single layer (work in batches if necessary so they brown rather than steam). Cook undisturbed 3–4 minutes until bottoms are golden, then stir and continue cooking another 2–3 minutes until mushrooms are well browned.

Add minced garlic and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Deglaze the pan with 1 tbs dry red wine or beef broth, scraping up browned bits with a wooden spoon. Let liquid reduce by half, about 1–2 minutes.

Stir in Worcestershire sauce, then add salt and freshly ground black pepper. Taste and adjust seasoning.

Stir in chopped fresh parsley and remove the pan from heat. If you prefer a richer sauce, add 2 tbs heavy cream and stir to combine, warming through for 30 seconds.

If you'd like a pan sauce using steak drippings: return the skillet to medium heat, pour in 1/2 cup beef or chicken stock and scrape up any fond. Let reduce by half, then swirl in 1 tbs cold butter (optional) to finish the sauce. Season to taste with salt and pepper.

Slice steaks against the grain into 1/4-inch thick slices. Arrange sliced steak on plates and spoon mushrooms and pan sauce over the top.

Garnish with additional chopped parsley if desired and serve immediately.