Pan Seared Steak with Mushroom Merlot Sauce
Elevate your next dinner with this Pan Seared Steak with Mushroom Merlot Sauce—an effortlessly elegant dish that's packed with bold, rich flavors. Tender ribeye or strip steaks are expertly seared to perfection, creating a golden crust that locks in their juicy, savory goodness. The true star of this recipe, however, is the velvety mushroom Merlot sauce, a luxurious blend of sautéed cremini mushrooms, fragrant shallots, and a reduction of robust Merlot wine and beef broth, finished with a splash of heavy cream for indulgent richness. Fresh thyme adds an aromatic touch, tying the flavors together beautifully. Perfect for date night or entertaining, this restaurant-quality dish, ready in just 30 minutes, is sure to delight steak lovers and anyone seeking a gourmet meal at home.
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Recipe Information
Ingredients
- 2 pieces (8 oz each) ribeye or strip steak
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small, finely chopped shallot
- 2 cloves, minced garlic
- 8 oz, sliced cremini mushrooms
- 1 cup Merlot wine
- 1 cup beef broth
- 2 tablespoons heavy cream
- 2 teaspoons, chopped fresh thyme
Instructions
Pat the steaks dry with a paper towel and season both sides generously with kosher salt and black pepper.
Heat a large skillet over medium-high heat. Add the olive oil and let it heat for about 1 minute until shimmering.
Place the steaks in the skillet and sear for 3-4 minutes on each side for medium-rare, or longer if desired. Use tongs to hold the steaks upright to sear the edges. Remove the steaks from the skillet and let them rest on a plate covered loosely with foil.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the chopped shallot and minced garlic. Cook for 1-2 minutes until fragrant.
Add the sliced cremini mushrooms to the skillet and sauté for 4-5 minutes until browned and softened.
Deglaze the pan by pouring in the Merlot wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let the wine reduce by half, which should take about 5 minutes.
Stir in the beef broth and continue cooking for another 3 minutes to thicken slightly.
Reduce the heat to low and stir in the heavy cream and fresh thyme. Cook for 1-2 additional minutes until the sauce is well combined and glossy. Taste and adjust seasoning if needed.
Plate the rested steaks and spoon the mushroom Merlot sauce generously over the top. Serve immediately and enjoy!
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1558 mg | 68% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.3 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1786 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
