This one-skillet steak with mushroom sauce is made with tender sirloin steak pan-seared to caramelized perfection and smothered in a creamy sauce with portobello mushrooms.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dinner
Cuisine: American
Keyword: cooking steak on stove, mushroom sauce for steak, steak with mushroom sauce
4(4 ounces each)top sirloin steaks,at room temperature
coarse salt and fresh ground black pepper,to taste
4tablespoonsbutter,divided
1teaspoonItalian Seasoning
4clovesgarlic,smashed
For the Mushroom Sauce
8ouncesbaby portobello mushrooms,sliced
salt and fresh ground black pepper,to taste
2tablespoonslow sodium beef broth
1cuphalf-and-half,you can also use heavy cream or evaporated milk
dried parsleyfor garnish
Instructions
For the Steaks
Season the steaks with salt and pepper.
Add 2 tablespoons butter, Italian Seasoning, and smashed garlic cloves to a cast iron skillet and melt over medium-high heat.
Add the steaks to the hot skillet and cook until brown and cooked to desired doneness, about 3 to 4 minutes per side for medium-rare. Do not crowd the skillet - cook the steaks one to two at a time.
Remove the steaks from the skillet, set aside, and keep covered.
For The Mushroom Sauce
In the same skillet, add the remaining 2 tablespoons butter and melt over medium-high heat.
Stir in the sliced mushrooms and season with salt and pepper; cook for 2 to 3 minutes or until just tender. Pour in the beef broth and let cook for another minute.
Add half-and-half and continue to cook for 2 more minutes or until heated through.
Plate the steaks and top with mushroom sauce.
Garnish with dried parsley and serve.
Notes
Steak Cuts: Use top sirloin, ribeye, or New York strip for this recipe.
Room Temperature Steaks: For even cooking, inside and out, take the steaks out of the fridge 20 minutes before you cook them.
Mushrooms: Baby portobello mushrooms are my go-to, but button, shiitake, or oyster mushrooms work well too.
Skillet: Cast-iron skillets are best for steak, but a frying pan can do the job.
Preheat: For the perfect sear, ensure your skillet is hot before cooking the steak.
Avoid Overcrowding: Sear just one or two steaks at a time to give them space to sear rather than steam.
Rest the Steak: Give your steak time to rest after cooking, allowing the juices to redistribute.