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Pan-seared Garlic Herb Steak topped with a rich cremini mushroom wine sauce in a cast iron skillet.

Garlic Herb Steak with Mushroom Wine Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 750
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Pat steaks thoroughly dry with paper towels and season all sides with salt and pepper.
  2. Heat vegetable oil in a large cast-iron skillet over high heat until it begins to smoke.
  3. Place steaks in the skillet and sear without moving for 3 to 4 minutes until a dark brown crust develops.
  4. Flip steaks and add 2 tablespoons of butter, smashed garlic, thyme, and rosemary to the skillet.
  5. 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.
  6. Transfer steaks to a cutting board to rest for at least 10 minutes.
  7. Discard excess fat from the skillet, leaving 1 tablespoon. Add mushrooms and sauté over medium-high heat until browned, approximately 5 minutes.
  8. Stir in minced shallots and cook for 1 minute until fragrant.
  9. Pour in red wine to deglaze the pan, scraping the bottom to release fond. Simmer until liquid is reduced by half.
  10. Add beef stock and continue to simmer until the sauce thickens slightly.
  11. Remove from heat and whisk in the remaining 2 tablespoons of butter to emulsify. Pour sauce over sliced steaks and serve.