Skillet Steak with Mushroom Sauce
Transform your weeknight dinner into a restaurant-quality feast with this Skillet Steak with Mushroom Sauce recipe. Perfectly seared ribeye or sirloin steaks are paired with a luxurious mushroom sauce made from a golden trio of cremini mushrooms, garlic, and onion, all simmered in beef broth and finished with a touch of heavy cream. This one-pan dish not only delivers a tender, juicy steak but also boasts rich, savory flavors from the velvety mushroom sauce, perfect for drizzling over your favorite sides like mashed potatoes or roasted vegetables. Ready in just 30 minutes, this quick and impressive recipe balances elegance and ease, making it a go-to for busy weeknights or special occasions. Don’t forget a sprinkle of fresh parsley to add a burst of color and freshness!
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Recipe Information
Ingredients
- 2 pieces (8 ounces each) beef ribeye or sirloin steak
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small, finely chopped yellow onion
- 2 minced garlic cloves
- 8 ounces, sliced cremini mushrooms
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon heavy cream
- 1 tablespoon, chopped (optional, for garnish) fresh parsley
Instructions
Season both sides of the steaks with kosher salt and black pepper. Let them rest at room temperature for 10 minutes.
Heat a large skillet over medium-high heat and add olive oil. Once hot, sear the steaks for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness.
Remove the steaks from the skillet and let them rest on a plate tented with foil.
In the same skillet, reduce the heat to medium and add the unsalted butter.
Once the butter is melted, add the finely chopped onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced cremini mushrooms to the skillet and cook for 5-6 minutes until they are browned and tender.
Sprinkle the all-purpose flour over the mushrooms and stir well to coat, cooking for 1 minute.
Gradually pour in the beef broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens slightly.
Stir in the heavy cream and let the sauce simmer for an additional 2 minutes for a rich, creamy texture.
Return the steaks to the skillet, spooning some of the mushroom sauce over them, and cook for 1 minute to reheat.
Remove from heat, sprinkle with chopped fresh parsley if desired, and serve immediately with your favorite side dishes.
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 1773 mg | 77% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.6 g | ||
| Protein | 119.0 g | 238% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 151 mg | 12% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2781 mg | 59% | |
*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.
