Pan-Seared Steak with Garlic Butter and Creamy Mushroom Sauce

A dish with truly exquisite flavors! 

Ingredients

Steaks

• 4 New York steaks, 7 ounces (200 grams) each, 1 inch thick 
• A pinch of salt
• A pinch of ground black pepper
• 2 tablespoons (30 ml) olive oil, divided
• 4 tablespoons (60 ml) butter, divided
• 6 garlic cloves, lightly crushed, divided
• 6-8 sprigs of thyme, divided (or rosemary or parsley)

Mushroom Sauce

• 2 crushed garlic cloves
• 1-2 teaspoons (5-10 ml) Worcestershire sauce (or balsamic vinegar)
• 1 cup (250 ml) sliced brown mushrooms
• 1/2 cup (125 ml) light cream or reduced cream

Preparation

Before cooking, let the steaks rest for 30 minutes at room temperature. Then season all sides with salt and pepper.

Heat a large skillet or cast iron pan over medium-high heat. Add 1 tablespoon of oil to the pan and swirl to coat the bottom. Once the pan begins to smoke, place the steaks and cook for 3 minutes on each side or until they are browned.

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Reduce the heat to medium-low, then add 2 tablespoons of butter, 3-4 sprigs of thyme, and 3 garlic cloves to the pan. Allow the butter to foam a bit and baste the steaks.  Continue cooking for 1-2 minutes, or until the steaks are cooked to your liking. 

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Remove the thyme and garlic from the pan and transfer the steaks to a plate. Pour the cooking juices over the steaks and let them rest for 5 minutes. Repeat the cooking method with the remaining steaks, then remove them from the pan and let them rest. (Discard the thyme and garlic, but leave the second batch of cooking juices in the pan.)

While the steaks rest, add the crushed garlic to the pan with the cooking juices. Sauté over medium heat for 30 seconds. Add the Worcestershire sauce and mushrooms. Cook until tender, then add the cream. Season with salt and pepper.

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Serve the steak with the mushroom sauce and a side of roasted garlic potatoes.

Here is the video: