Home › Dinner › Garlic Butter Herb Steak and Mushrooms
By Alyssa Rivers
on Jun 03, 2018, Updated Dec 03, 2020
4.63 from 8 votes
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Garlic Butter Herb Steak and Mushrooms is a perfectly juicy steak cooked in a skillet with a garlic herb butter and mushrooms. This is an easy restaurant meal that your family will love!
We also love these other steakrecipes from the blog! Lemon Garlic Butter Flank Steak, Grilled Steak Fajita Skewers or Slow Cooker Philly Cheesesteaks are all winners at our house.
Garlic Butter Herb Steak and Mushrooms
You can obviously tell that we love steak at our house and my 10-year-oldisn’t stopping the requests. I have got two older growing boys that are ready to eat me out of house and home. I can always count on a steak to be a hearty and satisfying meal that will please the entire family. I love to cook a good skillet steak because it is just so easy to make! Dinner is ready in no time at all and it tastes as good as coming out of the kitchen at a restaurant.
How do you cook a steak on a cast iron skillet?
- Let the steak sit at room temperature for 30 minutes. Season the steak generously on each side with salt and pepper. In a cast-iron skillet with 1 Tablespoon of oil over high heat add the steaks to the pan and sear each side 3 minutes or until brown.
- Reduce heat to medium low. Cook the steak to desired doneness. Rare = 125 degrees, Medium Rare = 135 degrees, Medium = 145 degrees, Medium Well = 150 degrees and Well Done = 160 degrees. Some say to flip only once while cooking, I like to flip mine a few times.
- Right before serving the steak slather the butter compound on top and let it melt into the tender steak. This gives it a nice finishing touch and adds such great flavor.
What sides go well with steak?
- Roasted Garlic Parmesan Potatoes
- zucchini, corn on the cob, green beans
- Mashed Potatoes
- Baked Potatoes
- Side Salad
What steaks should I buy for the skillet?
Thicker cut steaks work best for this method such as a ribeye or a New York Strip. Bone-in steaks are more difficult to cook and can lead to uneven cooking. Choose the best steak for your budget and use a thermometerfor the best results.
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Garlic Butter Herb Steak and Mushrooms
4.63 from 8 votes
By: Alyssa Rivers
Garlic Butter Herb Steak and Mushrooms is a perfectly juicy steak cooked in a skillet with a garlic herb butter and mushrooms. This is an easy restaurant meal that your family will love!
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 Servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 ounce mushrooms sliced
- 3 garlic cloves minced
- 1 teaspoon thyme chopped
- 1 teaspoon rosemary chopped
- 1 teaspoon oregano chopped
- 2 lean New York Steak strip steaks
- salt and pepper
Garlic Butter Compound:
- ¼ cup softened butter
- 3 garlic cloves minced
- 1 teaspoon thyme chopped
- 1 teaspoon rosemary chopped
- 1 teaspoon oregano chopped
Instructions
In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate.
Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.
Nutrition
Calories: 413kcalCarbohydrates: 4gProtein: 25gFat: 34gSaturated Fat: 17gCholesterol: 107mgSodium: 188mgPotassium: 456mgFiber: 1gSugar: 1gVitamin A: 506IUVitamin C: 4mgCalcium: 35mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
Read More About Me
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18 Comments
Made this with some steak I had leftover and I chopped them up into smaller pieces and it was delicious.Reply
was not goodReply
Made this tonight and loved it! Thanks, I’ll be making it again.Reply
WeI made it tonight and it was perfect! Thank you!Reply
Love this one pan recipe. Made it a few times.Reply
Excellent. I cut back on the thyme left it out of the sauce because it is too strong for me and it would have suffocated the rest of the flavor
. Definitely make it againReply
I honestly made this recipe to use up some sliced mushrooms that I had lingering in the fridge. I do like steak with mushrooms, but I have never made it in that fashion before. This recipe is a great deviation from the norm. I prefer thick cut steaks of about 1″ or more. I used a meat thermometer to test internal temp, but I should have gone with the firmness test. My steak turned out medium-well as opposed to the medium-rare that I prefer. Still it was quite nice.Considering the mixture of herbs I wonder it Italian seasoning would be a suitable substitute. I almost used that, but I wanted to make the recipe as written. There was a bit too much oregano for my liking, but I definitely found this recipe to be one that I would make again.
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I’m a Fire Captain and the ‘preferred’ chef at our Firehouse, also my family likes dads cooking better than mom’s hehehe Mom is a great cook though… saving my butt… These recipes are awesome.. already made the Mongolian Beef & Garlic Butter Herb Steak & shrooms…. but not sure my garlic butter ‘compound’ was right… used some roasted garlic mince & butter melted together… What is your recipe for Garlic Butter Compound.. if possible can you send it to my email… Thanks for the great recipe site
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Oh how our kids will eat us out of house and home! It never ceases to surprise me. This steak looks great!
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For some reason, none of your recipes will print. Is there an issue with your print button? I do not have a printing problem with anything else. Thank you!
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I am sorry you are having a problem printing. Thank you for letting me know! I will look into it and see what we need to do resolve it! Thanks so much for following along with me! XOXO
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Love the fact it looks like it’s all low carb. Yea me!!! This food looks delicious !!!
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I have question do you think ypu coukd cook this recipe in a large nonstick smillet with glass top,rsther then a iron sadly i don’t habe 1 of those. I usually grill my steaks but i won’t grill it like that with all that on it so just wounder if you think it may come.out just as coukd or of it would be waiste of time.??
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Get one
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You’ll get your moneys worth in one meal with a cast iron skillet
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Hi Alyssa
Just had your Mongolian Steak on rice.
As we say in Australia
BLOODY BEAUTIFUL
will be checking out some more of you recipes.
Thanks GarryReply
the narrative says to turn the heat down to medium low, but the recipe says medium high. which is intended?
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It depends on your temperature of meat and how you like it cooked. Reduce heat to medium low. Cook the steak to desired doneness. Rare = 125 degrees, Medium Rare = 135 degrees, Medium = 145 degrees, Medium Well = 150 degrees and Well Done = 160 degrees. Some say to flip only once while cooking, I like to flip mine a few times.
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