Savory Steaks and Mushrooms
Elevate your dinner table with this indulgent recipe for Savory Steaks and Mushrooms, a classic dish that combines perfectly seared ribeye steaks with a rich, velvety mushroom sauce. Seasoned simply with salt, black pepper, and fresh thyme, the steaks are cooked to perfection in a hot skillet, forming a delicious crust. The accompanying sauce is a symphony of flavors—golden-brown cremini mushrooms, fragrant garlic, a splash of dry white wine for depth, and a touch of heavy cream for luscious texture. Finished with a gentle simmer in beef broth, this steak dinner is both hearty and elegant. Perfect for a romantic date night or a special occasion meal, this recipe pairs beautifully with creamy mashed potatoes or roasted vegetables for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 2 pieces ribeye steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 pieces garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 1 cup dry white wine
- 1 cup beef broth
- 1 quarter cup heavy cream
Instructions
Season both sides of the steaks with salt and black pepper, and let them rest for 10 minutes at room temperature.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
Sear the steaks in the skillet for 3-4 minutes on each side for medium-rare, or to your preferred doneness. Use a meat thermometer if needed (130°F for medium-rare). Remove the steaks from the skillet and set them aside to rest under aluminum foil.
Reduce the heat to medium and add 2 tablespoons of unsalted butter to the same skillet. Once the butter has melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become golden brown.
Stir in the fresh thyme leaves and pour in the dry white wine, scraping the bottom of the skillet with a wooden spoon to deglaze.
Let the wine reduce by half, then stir in the beef broth and let simmer for another 5 minutes.
Lower the heat and stir in the heavy cream. Cook the sauce for an additional 2-3 minutes until it thickens slightly. Add a pinch of salt if needed, to taste.
Return the steaks to the skillet, spooning the sauce over them, and let them warm through for 1-2 minutes.
Serve the steaks hot, topped with the mushroom sauce. Enjoy with a side of mashed potatoes or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 1607 mg | 70% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.8 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 73 mg | 6% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1256 mg | 27% | |
*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.
