Pan-Seared Steak with Mushrooms and Garlic Herb Butter

pansearedsteakmushrooms Pan Seared Steak is an easy skillet recipe made with grass-fed butter and thyme. Delicious steak in just 15 minutes.

Mushrooms:
1 Tbsp. extra-virgin olive oil
1 Tbsp. butter
6 oz mushrooms, sliced
3 cloves garlic, minced
sea salt
black pepper, freshly ground

Steak:
2 lean New York Strip or Sirloin steaks
coarse sea salt
3 Tbsp. grass-fed butter
3 cloves garlic, smashed, don’t mince the cloves because it will burn fast
3 sprigs fresh thyme

Garlic and Herb Butter:
¼ stick butter (2 Tbsp.), softened to room temperature
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh tarragon, chopped, optional
1 Tbsp. garlic, minced

For the Herb Butter:
Stir in herbs and garlic with the softened butter until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in the refrigerator for at least 10 minutes. Remove 5 minutes before adding to the steak.

For the Steaks:
Remove the steaks from the fridge about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined cutting board and pat them dry with paper towels. Then, season well all sides of the steaks with coarse sea salt and set aside.

In a 12" cast iron skillet over medium heat, add oil and butter, mushrooms, garlic and salt. Cook for about 3 minutes or until tender. Set aside on a plate.

Increase the heat to high and let it heat up for about 3 minutes. When the pan smokes just a bit, it’s a sign that it’s properly heated. Place the steaks in the hot skillet and cook for about 2 minutes each side or until the steaks get a nice crust.

Now add butter, garlic and thyme to the skillet. Flip the steaks again and tilt the pan to help the butter spread on the skillet. Using a spoon, pour butter over the steaks. Flip the steaks again and check their internal temperature for doneness.

Rare: 120-130°F (49-54°C) - 4-6 minutes
Medium-rare: 130-135°F (54-57°C) - 6-8 minutes
Medium: 140-145°F (60-63°C) - 8-10 minutes
Medium-well: 150-155°F (66-68°C) - 10-12 minutes
Well: 160-165°F (71-74°C) - 12+ minutes

The totally cooking time will depend on the steak's thickness. When the steaks get to the desired cooking temperature, bring back the mushrooms and serve immediately with a pat of garlic herb butter and mashed potatoes.

Makes 2 servings.

Cook's Notes:

Make sure to pat the steaks dry to get a nice sear. If the steaks are moist, they’ll steam.
Patting the steaks dry also helps the seasoning stick better to the steak.
Make sure you let the steak rest before cutting so it stays juicy.
To Store: Store leftover steak in the fridge for up to 4 days.
To Reheat: Reheat the steak by adding it back to a hot pan.
To Freeze: Once cooled, transfer the cooked steak to a freezer-safe bag or container to freeze for up to 3 months.