If you’re craving something creamy and comforting, this recipe is for you. It feels like a high-end restaurant meal made in your own kitchen. This Steak with Mushroom Sauce is pure luxury without any of the stress.
Too tired to cook something complicated? This works perfectly for a special night in. It delivers huge flavor with very little cleanup required. You can have a gourmet dinner on the table in about 35 minutes.
Why You’ll Make This Again
This dish is the ultimate comfort food for a cold Winter evening. It is reliable, fast, and incredibly satisfying every single time. The rich sauce and tender meat create a perfect balance of flavors. It is a picky-eater approved meal that looks very impressive.
You will love how the white wine cuts through the heavy cream. It creates a bright yet savory finish that pairs with any side. This recipe is ready in 35 minutes from start to finish. It is the best way to elevate a simple grocery store steak.
How This Comes Together
You start by searing the steaks to get a perfect golden crust. While the meat rests, you build the sauce in the same pan. This captures all the delicious juices left behind by the beef. It is a simple one-pan process that saves you time on dishes. Even beginners can master this pan-searing technique with ease.
What You’ll Need
Grab these simple pantry staples and fresh ingredients to get started.
- 2 (12-ounce) ribeye steaks, room temperature
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Step-by-Step Directions
- Season steaks generously on both sides with salt and pepper.
- Heat olive oil in a large cast-iron skillet over high heat until the oil reaches its smoke point.
- Sear steaks for 4-5 minutes per side for medium-rare, or until an internal temperature of 130°F (54°C) is reached.
- Remove steaks from skillet and transfer to a plate; tent loosely with foil to rest for at least 5 minutes.
- Reduce skillet heat to medium and add butter.
- Add sliced mushrooms and sauté for 5-7 minutes until well-browned and moisture has evaporated.
- Stir in shallots and garlic; cook for 60 seconds until fragrant.
- Deglaze the skillet with white wine, scraping the fond from the bottom of the pan, and simmer until the liquid is reduced by half.
- Whisk in heavy cream and thyme; continue to simmer for 2-3 minutes until the sauce coats the back of a spoon.
- Serve the steaks immediately with the mushroom sauce spooned over the top.
How to Serve It
Serve this Steak with Mushroom Sauce immediately while the sauce is velvety. It looks beautiful when the mushrooms are piled high on the meat. Pair it with garlic mashed potatoes or roasted asparagus for a full meal. A crisp green salad helps balance the richness of the cream. This is perfect for a romantic Date Night or a small dinner party.
Leftovers & Storage
Store any leftovers in an airtight container in your refrigerator. It will stay fresh and delicious for up to three days. Reheat the steak gently in a pan to avoid overcooking it. The sauce may thicken significantly when it is cold. Add a splash of cream or water to loosen it up again. I do not recommend freezing this sauce as the cream may separate.
Make It Even Better (Pro Tips)
- Don’t skip the resting time for the steaks to keep them juicy.
- Wipe mushrooms with a damp cloth instead of washing them with water.
- Use a cast-iron skillet to get the best possible sear on the meat.
- Avoid crowding the pan so the mushrooms brown instead of steaming.
- Choose a dry white wine like Sauvignon Blanc for the best flavor.
- Let the steaks reach room temperature before they hit the hot pan.
- Use fresh thyme instead of dried for a brighter herbal note.
Easy Ways to Change It Up
- Swap the ribeye for New York strip or a tender filet mignon.
- Use red wine instead of white for a deeper and bolder sauce.
- Add a pinch of red pepper flakes if you want a little heat.
- Stir in a teaspoon of Dijon mustard for an extra savory kick.
- Try using rosemary or parsley if you do not have fresh thyme.
Quick Questions
Can I use milk instead of heavy cream?
I do not recommend using milk for this specific pan sauce. Milk is too thin and will likely curdle when mixed with wine. Heavy cream provides the velvety texture you want for a steak topping.
What is the best way to reheat the steak?
The best way is to use a low-heat skillet with a lid. Add a tiny bit of butter or water to create steam. This warms the meat through without making it tough or dry.
I hope you love this easy, restaurant-style dinner as much as I do. It is the perfect way to make any night feel special. Give it a try and let me know how it turns out!
— Ethan
Steak with Creamy Mushroom Wine Sauce
Ingredients
Method
- Season steaks generously on both sides with salt and pepper.
- Heat olive oil in a large cast-iron skillet over high heat until the oil reaches its smoke point.
- Sear steaks for 4-5 minutes per side for medium-rare, or until an internal temperature of 130°F (54°C) is reached.
- Remove steaks from skillet and transfer to a plate; tent loosely with foil to rest for at least 5 minutes.
- Reduce skillet heat to medium and add butter.
- Add sliced mushrooms and sauté for 5-7 minutes until well-browned and moisture has evaporated.
- Stir in shallots and garlic; cook for 60 seconds until fragrant.
- Deglaze the skillet with white wine, scraping the fond from the bottom of the pan, and simmer until the liquid is reduced by half.
- Whisk in heavy cream and thyme; continue to simmer for 2-3 minutes until the sauce coats the back of a spoon.
- Serve the steaks immediately with the mushroom sauce spooned over the top.
