Creamy Garlic Butter Steak with Mushroom Sauce is the kind of dinner that turns any night into a special occasion—a perfectly seared, juicy steak crowned with a velvet sauce of golden mushrooms, garlic, butter, and a whisper of cream. Born of steakhouse tradition but easy enough for a home cook, this dish is a celebration of bold flavors: the savory depth of beef, the earthy bite of mushrooms, the decadence of zesty butter and cream blending over every slice.
Whether you’re cooking for two or feeding a hungry family, this recipe delivers elegance, indulgence, and comforting simplicity all in one skillet—ready in under an hour, but unforgettable in every bite.
Why You’ll Love It
This dish marries two classics—steak and creamy mushroom sauce—then amplifies both with rich, aromatic garlic butter. You get the caramelized crust and juicy tenderness of a well-rested steak, the complex umami of sautéed mushrooms, and a sauce so flavorful it begs for bread or potatoes to sop up every drop.
It’s easy to customize for spice or richness, scales for weeknights or celebrations, and transforms humble pantry ingredients into restaurant-level results. The steps are fast and forgiving, meaning it’s as achievable for new cooks as for seasoned steak-lovers.
Key Ingredients
For the steak:
- 2 large steaks (ribeye, strip, sirloin, filet mignon—about 1 1/2 inches thick, 16–20 oz total)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2–3 cloves garlic, lightly crushed
- 2 sprigs fresh thyme or rosemary (optional)
For the mushroom sauce:
- 2 tablespoons unsalted butter
- 10 oz mushrooms (white, cremini, or mixed), sliced thick
- 2 cloves garlic, minced
- 1 small shallot or 1/2 small red onion, finely chopped
- 1/2 cup dry white wine or beef broth
- 3/4 cup heavy cream
- 1 teaspoon Dijon mustard (optional, for brightness)
- 1 teaspoon Worcestershire sauce
- 1/4 cup grated Parmesan cheese (optional, for extra richness)
- Salt and pepper, to taste
- Chopped fresh parsley or chives, for garnish
Preparation
Let steaks rest at room temperature for 30 minutes and pat very dry with paper towels. Season all sides generously with salt and pepper.
Heat olive oil in a large skillet (preferably cast iron or stainless steel) over medium-high heat. When hot and shimmering, add steaks—press gently for full contact. Sear for 3–4 minutes per side, turning once, until deep golden brown (add butter, garlic, and herbs after first flip; baste steaks with melted butter for maximum flavor).
Transfer steaks to a plate and tent with foil (for medium-rare, internal temp should read 130°F/54°C; they’ll rise as they rest).
In the same pan, add more butter, then mushrooms and a pinch of salt. Sauté over medium-high, stirring occasionally, until browned and their juices evaporate—about 5–8 minutes. Stir in shallots and minced garlic; cook until softened.
Deglaze pan with white wine, scraping browned bits with a wooden spoon. Simmer until slightly reduced—1–2 minutes. Stir in cream, Dijon, and Worcestershire; simmer until thickened slightly, another 3–5 minutes. Taste and season; whisk in Parmesan for extra creaminess.
Return steaks (and juices) to pan; spoon sauce and mushrooms over. Cook for 1–2 minutes more (or longer for a more done steak), turning to coat in sauce.
Slice steaks against the grain; serve with creamy mushroom sauce spooned over and plenty of parsley or chives for garnish.
Technique, Tips & Tricks
Pat steaks completely dry and avoid overcrowding the pan for a deep sear and maximum Maillard flavor. Letting the steaks rest at room temp before cooking ensures even doneness and tenderness.
Add aromatics (garlic, herbs) after the initial sear to prevent burning and to flavor the basting butter. Always rest the steak before slicing to keep juices evenly distributed.
Sauté mushrooms over high heat and don’t stir constantly—they need contact to brown. Deglaze the pan thoroughly to capture all fond for the sauce’s depth.
For a thicker/cheesier sauce, add Parmesan at the end and taste for salt; for lighter, skip the cream and use extra broth instead.
Substitutions and Variations
- Steak: Use sirloin, NY strip, ribeye, or filet. For thinner cuts, reduce sear and bake times.
- Mushrooms: Try shiitake, portobello, or a wild mushroom blend for earthiness.
- Dairy-free: Use coconut cream or a silky plant-based alternative.
- Low-carb: Serve with cauliflower mash or sautéed spinach instead of potatoes.
- Add-ins: Toss in baby spinach, sautéed leeks, or a splash of brandy for a deeper sauce.
Make it peppery with added cracked black pepper, or tangy with more Dijon; for a smoky note, finish sauce with smoked salt or paprika.
Serving Suggestions
Serve steak over creamy mashed potatoes, buttered noodles, or a bed of roasted garlic green beans. A crusty baguette, garlic toast, or Yorkshire pudding is perfect for mopping up the sauce.
For sharing, plate steak slices fanned over the mushroom sauce with a crisp arugula salad and roasted carrots or Brussels sprouts.
Pair with a glass of cabernet, merlot, or a rich chardonnay for a meal that feels like a restaurant indulgence at home.
Leftovers make excellent steak sandwiches, or toss with pasta for a next-day treat.
Story & Origins
Steak with creamy mushroom sauce nods to the timeless French “steak au poivre” and “steak Diane,” dishes celebrating the union of beef, cream, and mushrooms. Garlic butter has been a steakhouse staple for decades, favored for its bold, aromatic finish.
Bringing these together in a home recipe answers the desire for both luxury and ease—classic flavors, refined techniques, but achievable in the home kitchen, for anyone seeking a little extra celebration on a weeknight or holiday.
Nutrition Notes
Rich in protein, iron, and B vitamins from steak and mushrooms, with indulgent fats from butter and cream. For a lighter meal, use sirloin, less cream, and add plenty of bright vegetables.
To balance, fill the rest of your plate with greens or bulk out sauce with non-starchy vegetables.
Flavors & Pairings
Peppery arugula, salty blue cheese, or sweet-tart pomegranate salad cut through the dish’s richness. Serve with robust wines, dry cider, or even sparkling water with lemon to refresh the palate.
For dessert, a light fruit sorbet, lemon tart, or chocolate mousse perfectly caps the meal.
Frequently Asked Questions
Can I make the sauce ahead?
Yes—gently reheat and thin as needed.
Best steak for this recipe?
Ribeye for richness, sirloin for leaner, filet for tenderness; all are excellent.
How to reheat leftovers?
Low-slow in a skillet or briefly in a microwave with a drizzle of extra cream.
Can I make this dairy-free?
Yes—use olive oil, coconut cream, and vegan Parmesan.
Do mushrooms need to be washed?
Quickly wipe or rinse and pat dry; avoid soaking.
Final Thoughts
Creamy Garlic Butter Steak with Mushroom Sauce brings the best of steakhouse comfort to your kitchen, pairing juicy beef and lush sauce for a meal that’s always worth savoring. Whether you’re cooking for love, celebration, or simply to treat yourself, this recipe turns everyday into extraordinary—one skillet, one sauce, one truly memorable dinner.
