Garlic Butter Herb Steak and Mushrooms

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 steak recipes 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 Mushroom in a skillet.

Garlic Butter Herb Steak and Mushrooms

You can obviously tell that we love steak at our house and my 10-year-old isn’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.

 

Garlic Butter Herb Steak and Mushroom in a skillet.

What sides go well with steak?

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 thermometer for the best results.

Garlic Butter Herb Steak and Mushroom on a white plate with a metal fork.

Garlic Butter Herb Steak and Mushrooms

5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings 4 Servings
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!

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

  1. 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.
  2. 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.
  3. 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 Facts
Garlic Butter Herb Steak and Mushrooms
Amount Per Serving
Calories 413 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 17g85%
Cholesterol 107mg36%
Sodium 188mg8%
Potassium 456mg13%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 506IU10%
Vitamin C 4mg5%
Calcium 35mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Beef

Comments

Leave a reply
  1. the narrative says to turn the heat down to medium low, but the recipe says medium high. which is intended?

    1. 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.

  2. 5 stars
    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 Garry

  3. 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.??

  4. 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!

    1. 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

  5. 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

  6. 5 stars
    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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