It’s 6pm and you want a fancy dinner without leaving home. If you’re craving a restaurant-quality meal, this recipe is for you. You can have a perfectly seared steak on your table tonight. This Garlic Herb Steak delivers bold flavors with very little stress.
Why You’ll Make This Again
This dish is the ultimate winter comfort food for a cold evening. It feels like a high-end steakhouse meal but costs much less. You only need 35 minutes to make this happen. It is perfect for a romantic date night or a quiet celebration. The rich mushroom sauce makes every bite feel truly special. You will love how easy it is to master the sear.
How This Comes Together
We start by getting a deep crust on the ribeye. Then, we baste the meat with aromatic herb butter for extra flavor. The sauce happens in the same pan while the meat rests. This saves you time on cleanup and keeps the flavor high. Even beginners can get perfect results with these simple steps.
What You’ll Need
You likely have most of these ingredients in your pantry right now. Simple herbs and fresh mushrooms create a gourmet flavor profile effortlessly.
- 2 (12-ounce) ribeye steaks, room temperature
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, smashed
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 8 ounces cremini mushrooms, sliced
- 1 medium shallot, minced
- 0.5 cup dry red wine
- 0.5 cup beef stock
Step-By-Step Directions
- Pat steaks thoroughly dry with paper towels and season all sides with salt and pepper.
- Heat vegetable oil in a large cast-iron skillet over high heat until it begins to smoke.
- Place steaks in the skillet and sear without moving for 3 to 4 minutes until a dark brown crust develops.
- Flip steaks and add 2 tablespoons of butter, smashed garlic, thyme, and rosemary to the skillet.
- Tilt the pan and continuously spoon the foaming herb butter over the steaks for 3 minutes until internal temperature reaches 135°F (57°C) for medium-rare.
- Transfer steaks to a cutting board to rest for at least 10 minutes.
- Discard excess fat from the skillet, leaving 1 tablespoon. Add mushrooms and sauté over medium-high heat until browned, approximately 5 minutes.
- Stir in minced shallots and cook for 1 minute until fragrant.
- Pour in red wine to deglaze the pan, scraping the bottom to release fond. Simmer until liquid is reduced by half.
- Add beef stock and continue to simmer until the sauce thickens slightly.
- Remove from heat and whisk in the remaining 2 tablespoons of butter to emulsify. Pour sauce over sliced steaks and serve.
How To Serve It
Plate the sliced steak and pour that velvety mushroom sauce over the top. Serve this with creamy mashed potatoes to soak up the wine reduction. A side of roasted asparagus adds a nice crunch. This is a show-stopping meal that looks beautiful on the plate. Your guests will think you spent hours in the kitchen.
Leftovers & Storage
Store any leftover steak in an airtight container for three days. Keep the sauce in a separate container if possible. Reheat the steak gently in a skillet over low heat. Avoid the microwave to keep the meat tender and juicy. The sauce can be thinned with a splash of beef stock. This meal is best enjoyed fresh for the best texture.
Make It Even Better (Pro Tips)
- Do not skip drying the meat with paper towels for a better crust.
- Always let your meat reach room temperature before you start cooking.
- Use a meat thermometer to ensure you hit that perfect medium-rare.
- Avoid moving the steak while it sears to get a deep brown color.
- Use a cast-iron skillet for the most even heat distribution.
- For a special holiday meal, use a high-quality Cabernet Sauvignon for the sauce.
- Let the meat rest for ten minutes to keep the juices inside.
Easy Ways To Change It Up
- Swap the ribeye for New York strip if you prefer a leaner cut.
- Use balsamic vinegar instead of wine for a non-alcoholic version.
- Add a splash of heavy cream to the sauce for a richer finish.
- Try this with fresh sage in the fall for an earthy twist.
Quick Questions
What kind of red wine is best for the sauce?
Use a dry red wine like Merlot or Cabernet Sauvignon. Avoid sweet wines as they will change the savory flavor profile. If you wouldn’t drink it, don’t cook with it.
Can I use dried herbs instead of fresh?
Fresh herbs are best for basting because they don’t burn as easily. If you must use dried, add them directly to the sauce later. The flavor will be less intense than fresh sprigs.
I hope you enjoy this easy steakhouse dinner at home. It is truly one of my favorite ways to impress guests. Let me know how yours turns out!
— Ethan
Garlic Herb Steak with Mushroom Wine Sauce
Ingredients
Method
- Pat steaks thoroughly dry with paper towels and season all sides with salt and pepper.
- Heat vegetable oil in a large cast-iron skillet over high heat until it begins to smoke.
- Place steaks in the skillet and sear without moving for 3 to 4 minutes until a dark brown crust develops.
- Flip steaks and add 2 tablespoons of butter, smashed garlic, thyme, and rosemary to the skillet.
- Tilt the pan and continuously spoon the foaming herb butter over the steaks for 3 minutes until internal temperature reaches 135°F (57°C) for medium-rare.
- Transfer steaks to a cutting board to rest for at least 10 minutes.
- Discard excess fat from the skillet, leaving 1 tablespoon. Add mushrooms and sauté over medium-high heat until browned, approximately 5 minutes.
- Stir in minced shallots and cook for 1 minute until fragrant.
- Pour in red wine to deglaze the pan, scraping the bottom to release fond. Simmer until liquid is reduced by half.
- Add beef stock and continue to simmer until the sauce thickens slightly.
- Remove from heat and whisk in the remaining 2 tablespoons of butter to emulsify. Pour sauce over sliced steaks and serve.
