Wild Mushroom Garlic Butter Steak (Print Version)

Succulent seared steak with wild mushroom garlic butter topping for rich, earthy flavors and a restaurant-quality finish.

# What You'll Need:

→ Steaks

01 - 4 boneless ribeye or sirloin steaks, 8 ounces each, approximately 1 inch thick
02 - Salt and freshly ground black pepper to taste
03 - 2 tablespoons olive oil

→ Wild Mushroom & Garlic Butter

04 - 1 cup mixed wild mushrooms such as cremini, shiitake, or oyster, cleaned and chopped
05 - 4 tablespoons unsalted butter, softened
06 - 2 tablespoons fresh parsley, finely chopped
07 - 2 garlic cloves, finely minced
08 - 1 teaspoon fresh thyme leaves
09 - 1 teaspoon fresh lemon juice
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - Extra chopped fresh parsley
12 - Lemon wedges

# How To Make It:

01 - Remove steaks from refrigerator 30 minutes before cooking to achieve room temperature. Pat dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chopped mushrooms with a pinch of salt and sauté until golden brown and any liquid has evaporated, approximately 5 to 7 minutes. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, combine softened butter, sautéed mushrooms, minced garlic, fresh parsley, thyme leaves, lemon juice, salt, and black pepper. Mix thoroughly until well incorporated and set aside.
04 - Preheat a heavy skillet or cast-iron pan over high heat. Add the remaining 1 tablespoon olive oil and allow to reach smoking point.
05 - Place steaks in the preheated pan and sear for 2 to 3 minutes per side for medium-rare doneness, or adjust cooking time based on desired doneness and steak thickness.
06 - During the final minute of cooking, place a generous spoonful of wild mushroom and garlic butter on top of each steak. Allow it to melt and form a rich crust.
07 - Transfer steaks to a serving platter and tent loosely with aluminum foil. Allow to rest for 5 minutes to redistribute juices.
08 - Plate steaks and top with any remaining mushroom garlic butter. Garnish with fresh parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • Restaurant-quality results in under 40 minutes without any fancy techniques or special equipment.
  • The compound butter does all the heavy lifting, transforming a simple seared steak into something your guests will actually remember.
  • Wild mushrooms add an earthy depth that makes beef taste like the best version of itself.
02 -
  • Cold steaks from the refrigerator will never sear properly—bringing them to room temperature is non-negotiable if you want that restaurant crust.
  • Overcrowding your pan or flipping constantly destroys the sear, so resist the urge to fuss; high heat and patience are your secret weapons.
  • The mushrooms must release their water and evaporate it completely, or your butter will be watery instead of rich and concentrated.
03 -
  • Make your compound butter the morning of or even the day before, then let it come to room temperature for easier spreading—it also gives the flavors time to meld.
  • A cast-iron pan holds heat better than anything else and develops a superior crust, but any heavy-bottomed skillet works if that's what you have.
  • If you're grilling instead of pan-searing, cook the steaks over direct heat, then move them to indirect heat before topping with butter so it doesn't burn.
Go Back