A perfect dinner for any occasion!
The ultimate steak recipe. Steak served with a creamy mushroom sauce on your table in less than 20 minutes! A little butter adds richness and keeps your charred steak juicy, with the added flavours of garlic and herbs!

The best way to tell when your steak is done?
Rare use a meat thermometer:
140°F (60°C) internal temperature for RARE
145°F (63°) internal temperature for MEDIUM RARE
160°F (70°) internal temperature for MEDIUM
170°F (76°) internal temperature for WELL DONE or as I call it carbonized.



2 steaks of choice
A pinch of cracked black pepper
2 tablespoons olive oil, divided
4 tablespoons unsalted butter, divided
6 cloves garlic lightly crushed with the back of a knife, divided
6-8 thyme sprigs, divided (or rosemary or parsley).

Mushroom Sauce:
2 cloves garlic crushed
1-2 tsp low sodium Worcestershire sauce
1 cup sliced brown mushrooms
1/2 cup heavy cream


Before cooking, allow steaks stand 30 minutes at room temperature. Then season all sides with pepper.
Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. When pan begins smoking, lay the steaks into the pan away from you, in batches of two and cook 3 minutes on each side or until browned.

Reduce heat to medium-low; add 2 tablespoons of butter, 3-4 sprigs of thyme, and 3 garlic cloves to the pan. Allow the butter to foam a little and baste the steaks use an oven mitt, hold pan handle and very carefully tilt pan toward you so butter pools in the pan, and baste steaks with a large spoon. Baste constantly while cooking for a further 1-2 minutes, or until the steaks are done to your liking. For well done steaks, flip them a couple more times while cooking until done to your preference. Discard the thyme and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes.

While steaks are resting, add the crushed garlic to the buttery juices in the pan. Sauté on medium heat for 30 seconds until fragrant. Add the vinegar and mushrooms and cook until soft, then add the cream. Season with pepper to your taste. Plate steak spoon the mushrooms sauce over steak. Add choice of sides sprinkle with chopped fresh parsley.


Servings 2
Serving size 1
Calories: 283kcal
Carbohydrates: 4g
Protein: 2g
Fat: 29g
Saturated Fat: 15g
Cholesterol: 71mg
Sodium: 114mg
Potassium: 125mg
Calcium: 40mg
Iron: 0.5mg

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