Steakhousestyle Steak with Creamy Mushroom Sauce
Recipe Introduction
Ever get that craving for a proper steakhouse experience, but can't be bothered to leave the house? You know that feeling, right? Well, get ready for a game changer.
This steak and mushroom sauce recipe is your ticket to a steakhouse style steak dinner, right in your own kitchen!
Quick Hook: Steak Night, Sorted
This recipe creates an easy creamy mushroom sauce , packed with earthy flavor that perfectly complements the richness of a juicy steak.
Brief Overview: Steakhouse At Home
This dish has roots in classic French cuisine. It's been adapted for the home cook who wants a touch of elegance without all the fuss.
It's medium difficulty and takes around 45 minutes from start to finish. This recipe makes 2 generous servings, perfect for date night or a fancy solo meal.
Main Benefits: Taste and Health
This steak and mushroom gravy boasts a good dose of protein from the steak. The mushrooms also offer some vitamins and minerals.
It is an amazing comfort food steak recipe . This recipe transforms an ordinary evening into a special occasion. What makes it so special? The intensely flavored sauce, and the satisfying sear on the steak.
Ready to dive in and learn how to make the best pan seared steak mushroom sauce ? Let's check out the ingredients.
We are going to use sirloin steak recipe today but feel free to use your favorite cut of meat. Don't forget to grab a bottle of red wine pairing with steak from the local shop!
This recipe is based on the traditional Dry sherry mushroom sauce that elevates the umami of this dish. Using beef broth mushroom sauce , it enhance the savoriness of this recipe.
Ingredients & Equipment: Let's Get This Show on the Road!
So, you wanna make some steakhouse style steak with a killer sauce? Sorted! Here's what you'll need. No fancy pants stuff, just good honest ingredients.
I'm telling you, this comfort food steak recipe is gonna be your new favourite.
Main Ingredients for Steak Night
Sirloin steak recipe : 2 (8-10 ounce) sirloin steaks, about 1 inch thick (that’s 225-285g , for those using proper scales).
Look for steaks with good marbling that fat is your friend. It equals flavor, trust me.
Olive oil: 1 tablespoon ( 15ml ). Just your regular cooking oil.
Kosher salt: 1 teaspoon ( 5g ). Don't be shy!
Black pepper: ½ teaspoon ( 2.5g ). Freshly ground is always best.
Unsalted butter: 1 tablespoon ( 15g ). We're basting, baby.
Garlic: 2 cloves , minced. Finely chopped so it infuses with the butter.
Fresh thyme: 2 sprigs . This adds a lovely aroma.
The Creamy Mushroom Sauce Dream Team
Olive oil: 1 tablespoon ( 15ml ).
Cremini mushrooms: 8 ounces , sliced ( 225g ). Portobellos work too.
Kosher salt: ¼ teaspoon ( 1.25g ).
Black pepper: ¼ teaspoon ( 1.25g ).
Shallot: 1 small , finely chopped. Shallots give a milder flavor than onions.
Garlic: 2 cloves , minced.
Dry sherry mushroom sauce : ¼ cup ( 60ml ). This adds so much to the depth of flavour. Don't skip it.
Beef broth mushroom sauce : 1 cup ( 240ml ). Low sodium, if you're watching the salt.
Heavy cream: ½ cup ( 120ml ). This is what makes it creamy.
Fresh parsley: 2 tablespoons , chopped. For a bit of freshness at the end.
Unsalted butter: 1 tablespoon ( 15g ). A final touch of richness.
Salt and pepper: To taste. Adjust as needed.
Seasoning Notes: Flavours that Pop
Garlic and thyme are your best mates for the garlic thyme steak and mushrooms . Sherry gives the sauce a sophisticated edge. Need a sub? Try dry white wine.
Equipment Needed: Keep It Simple
You don't need a tonne of kit. Just the essentials.
- Cast iron skillet: For the perfect sear.
- Meat thermometer: To get that steak just right .
- Small saucepan: For the sauce.
Basically, this steak with mushroom gravy is achievable for anyone. Trust me, if I can do it, you can too.
It's proper steakhouse style steak right in your kitchen. Enjoy with a red wine pairing with steak .
Cooking Method: Steakhouse Style Steak and Creamy Mushroom Sauce
Fancy bringing the steakhouse home? Ever crave that steakhouse style steak without forking out a fortune? Today, we're tackling that culinary challenge head-on.
Forget posh restaurants. We're making a creamy mushroom sauce that'll knock your socks off! Honestly, this recipe is easier than you think.
Prep Steps: Let's Get Organized!
Mise en place is key, my friend. Get everything prepped before you even think about turning on the heat. Slice those mushrooms (8 ounces or 225g), chop that shallot, mince the garlic (2 cloves each for both steak and sauce!).
Pat those 2 (8-10 ounce or 225-285g) sirloin steaks bone dry . It's all about browning.
Time saving tip? Pre-chop the shallot and garlic earlier in the day. Store in an airtight container in the fridge. Sorted.
Safety first! Hot oil spits. Use oven mitts. Don't be a hero.
step-by-step: From Raw to Restaurant Ready
- Season the steaks: Slather those 2 (8-10 ounce or 225-285g) sirloin steaks with 1 teaspoon of salt and ½ teaspoon of pepper. Don't be shy!
- Sear like a pro: Heat 1 tablespoon of olive oil in a cast iron skillet until smoking. Add the 2 (8-10 ounce or 225-285g) sirloin steaks. Sear for 3- 4 minutes per side (medium rare).
- Baste, baby!: Add 1 tablespoon of butter, garlic, and thyme to the pan. Baste those steaks like they owe you money.
- Rest and relax: Remove steaks, tent with foil. Rest for 5- 10 minutes. This is CRUCIAL.
- Shroom time: Sauté 8 ounces of sliced mushrooms with ¼ teaspoon salt and pepper until browned.
- Aromatics: Add the chopped shallot and 2 minced cloves of garlic. Sauté for 1 minute.
- Deglaze: Pour in ¼ cup of dry sherry. Scrape up all the delicious bits.
- Simmer: Add 1 cup of beef broth. Simmer till thickened, about 5- 7 minutes.
- Creamy: Stir in ½ cup of heavy cream, parsley, and 1 tablespoon of butter.
- Serve: Slice steak, drown in creamy mushroom sauce . Gobble it down!
Pro Tips: Level Up Your Steak Game
Want that proper pan seared steak mushroom sauce? Don’t overcrowd the pan when searing the mushrooms. They'll steam, not brown. Not ideal.
Common mistake? Under seasoning. Be bold!
make-ahead option? The sauce can be made a day ahead. Just reheat gently.
This comfort food steak recipe is a winner, every time. So, crack open that red wine pairing with steak and tuck in!.
The dry sherry mushroom sauce makes all the difference, trust me.
Recipe Notes for the Best Steak and Mushroom Sauce Ever!
Alright, so you're about to make some proper steak and mushroom sauce . Ace! Let's chat about a few things. These are bits I've picked up over time to take your steakhouse style steak from good to absolutely banging.
Honestly, these little tweaks make a world of difference.
Nailing the Plating
Fancy a steakhouse at home ? Of course you do!
For presentation, slice the sirloin steak recipe against the grain. Fan it out slightly on the plate. Then, generously spoon that lush, creamy mushroom sauce over the top.
A sprinkle of fresh parsley adds a pop of color, too. Creamy mashed potatoes are a must! Green beans dressed in lemon juice adds some colour and balance.
A good red wine pairing with steak would be a Cabernet Sauvignon.
Keeping it Fresh
Leftover steak with mushroom gravy ? No worries, mate!
For refrigeration, store the steak and sauce separately in airtight containers. The pan seared steak mushroom sauce will keep for up to 3 days.
The steak tends to dry when frozen, so it's best to eat it fresh. For the sauce, freezing is an option.
However, the texture may change slightly. Reheat gently on the stovetop, adding a splash of beef broth if needed to loosen it up.
The beef broth mushroom sauce will maintain the flavor and consistency.
Switching Things Up
Want to put your own spin on this comfort food steak recipe ? Go for it!
For a dairy-free version, try using coconut cream instead of heavy cream. It'll still be creamy and delish! This is a garlic thyme steak and mushrooms recipe, but you could swap the thyme for rosemary if you fancy a change.
For a seasonal twist, use wild mushrooms in the autumn.
Nutrition Lowdown
Right, let’s keep it real and simple. A serving of this steak and mushroom sauce is pretty filling, about 650 calories.
It's packed with protein (around 50g). Also, there is quite a bit of fat (about 45g). I know, but remember it's a treat! Plus, mushrooms are full of good stuff.
This dry sherry mushroom sauce is a bit of a indulgence! The good news is there are about 10g of carbs and this dish has around 700mg of sodium.
Remember, cooking is all about having fun. So, get in the kitchen, crank up the music, and give this steak and mushroom sauce a go. You've got this!
Frequently Asked Questions
What's the best type of steak to use for steak and mushroom sauce?
Sirloin steak is a great choice because it's flavorful and relatively affordable, but feel free to use your favourite cut! Ribeye or New York strip would also work beautifully and give you that proper steakhouse experience. Just remember to adjust the cooking time based on the thickness of the cut!
Can I make the mushroom sauce for steak and mushroom sauce ahead of time?
You absolutely can! The mushroom sauce can be made a day or two in advance. Store it in an airtight container in the fridge, and gently reheat it on the stovetop before serving. You might need to add a splash of broth or cream if it's thickened too much during storage, easy peasy!
What if I don't have sherry? Is there a substitute I can use in this steak and mushroom sauce recipe?
Not to worry, a good dry white wine like Sauvignon Blanc makes a decent substitute. If you don't have any wine on hand, beef broth or chicken broth with a splash of balsamic vinegar will add that little bit of tang. It won't be exactly the same, but it will still be a smashing sauce!
How do I store leftover steak and mushroom sauce?
Store leftover steak and mushroom sauce separately in airtight containers in the refrigerator. The steak is best eaten within 2-3 days, while the sauce can last for up to 4 days. When reheating, warm the steak gently in a pan or microwave to avoid overcooking, and reheat the sauce on the stovetop over low heat, stirring occasionally.
What if my mushroom sauce is too thin? How can I thicken it?
If your mushroom sauce isn't as thick as you'd like, there are a few tricks you can try. You can whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce or simmer the sauce for a longer time to reduce the liquid.
Alternatively, stir in a tablespoon of crème fraîche or mascarpone for added richness and thickness.
Steakhousestyle Steak With Creamy Mushroom Sauce
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 650 |
|---|---|
| Fat | 45g |
| Fiber | 0g |
