My recipe for pan-seared steak with mushrooms is proof that a great steak dinner doesn’t have to be complicated. Thick-cut New York steaks cook up juicy and flavorful in a hot cast iron skillet, then gets finished with butter, garlic, and fresh thyme for rich, classic flavor. Add tender sautéed mushrooms and you’ve got a restaurant-worthy meal on the table in under 20 minutes.
Olivia’s Personal Note
As a Brazilian, I would honestly be lying if I said I didn’t love steak. In Brazil and across much of South America, steak and barbecue, what we call churrasco, are a huge part of our food culture.
Some of my favorite memories growing up involve family gatherings around the grill, with different cuts of beef cooking and everyone sharing a big meal together. Those experiences definitely shaped my love for cooking steak and working with quality cuts of beef.
As someone who loves steak and ground beef dinners packed with flavour, steak has become one of my favorite proteins to cook for quick weeknight dinners.
I’ve tested many different ways to prepare beef (from skillet recipes to oven-roasted cuts) and some of my family’s favorites include my garlic butter steak bites skillet and my garlic butter steak fillets. But one of the simplest and most reliable methods I always come back to is a classic pan-seared steak.
A good pan-seared steak is perfect when you want something a little different from chicken or fish but still need dinner on the table quickly. At home, we love serving it with the creamiest homemade mashed potatoes or potato au gratin and a simple vegetable like roasted asparagus, an easy meal for a busy weeknight.
New York Strip Steak: I usually reach for New York strip steaks for this recipe because they cook beautifully in a hot cast iron skillet. They don’t have as much marbling as ribeye steak, so when I’m shopping I try to pick a strip that still has a bit of fat and an even thickness throughout. That little bit of fat helps the steak cook more evenly and keeps the flavor and juiciness intact. I’ve also tested this method with ribeye, filet mignon (tenderloin), and even T-bone steaks, and they all work wonderfully, both bone-in and boneless.
Mushrooms: They’re one of my favorite pairings with steak because they soak up all those delicious pan juices. I usually use white mushrooms or baby bellas since they’re easy to find and have a nice earthy flavor. You can absolutely use pre-sliced mushrooms for convenience on busy weeknights too.
Butter: It’s what brings everything together at the end. For this recipe, I used unsalted butter so I can control the seasoning myself, especially when cooking steak. As it melts in the pan, it mixes with the garlic, mushrooms, and steak juices to create a simple sauce that’s incredibly rich and flavorful.
Garlic: Fresh garlic makes a big difference here. I always use fresh cloves because they release much more aroma and flavor than jarred garlic. Instead of mincing the garlic, I prefer to crush it to prevent it from burning.
I always pat the steaks very well with paper towels before seasoning to remove any moisture. Dry meat sears much better and develops that beautiful golden crust instead of steaming in the pan.
Then I add butter, garlic and mushroom to the cast iron pan. When cooking mushrooms, I like to let them sit in the pan for a bit before stirring too often to brown properly.
A good pan-seared steak always begins with a hot skillet. I like to let the pan heat up properly (medium-high heat) before adding the steaks so they immediately start forming that delicious crust.
Letting the steak cook undisturbed to allow the crust to develop properly. If you try to flip it too early, the steak can stick and you won’t get that beautiful sear.
Toward the end of cooking, I like to add butter, whole garlic cloves, and fresh herbs like thyme.
Finally, I like to spoon the melted butter over the steak during the last minute of cooking. This simple step helps keep the meat juicy while layering even more flavor onto the crust.
Tips to Make the Best Seared Steak
I always take my steak out of the fridge about 20–30 minutes before cooking to bring steak to room temperature, so it cooks more evenly and helps you get that beautiful golden crust without overcooking the inside.
Steak doneness comes down to internal temperature, so I always recommend using an instant-read thermometer for the most accurate results. For a New York strip, cook to about 125°F for rare, 130°F for medium-rare, 140°F for medium, or 160°F for well-done. Keep in mind the steak will continue to rise a few degrees as it rests.
After cooking steak for years, I’ve learned that resting is essential. Cover it with aluminum foil and let the steak rest for 5–10 minutes before cutting so the juices redistribute. If you slice it too soon, all those flavorful juices end up on the cutting board instead of in the steak.
Especially with cuts like flank or strip steak, slicing against the grain makes a big difference. It shortens the muscle fibers and gives you a much more tender bite.
Over the years I’ve learned that steak really benefits from a good amount of kosher salt. It helps bring out the natural beef flavor and creates a better crust. I usually season right before cooking so the salt stays on the surface and helps with browning.
When I’m searing steak, I like to start with a vegetable oil, olive oil or avocado oil because they have a higher smoke point and handle the heat well. Butter can burn quickly, so I always add it toward the end of cooking.
Skillet New York Stripe Steak (20 Minutes!)
Video
Ingredients
For the mushrooms
- 1 tablespoon olive oil extra virgin
- 1 tablespoon butter
- 6 ounce mushrooms sliced
- 3 garlic cloves minced
- Salt and pepper to taste
For the Steak
- 2 lean New York Steak strip steaks
- Coarse salt to taste
- 3 tablespoons grass-fed butter
- 3 cloves garlic smashed (don’t mince the cloves because it will burn fast)
- 3 sprigs fresh thyme or rosemary
Instructions
- 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 the steaks dry with paper towels. Then, season well all sides of the steaks with coarse salt and set aside.
- In a 12-inch cast iron skillet over medium heat, add olive 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 brown 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 again the steaks and check the internal temperature of the steaks.
- When the steaks get to the desired cooking temperature*, bring back the mushrooms and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Simple to cook and tastes delicious. My husband and I really like it. Thank you Olivia!
That’s awesome! Happy to hear the 😉
I love your advice for preparing the steak & mushrooms. I can’t prepare anything pan fried these days without scorching it. I think it has to do w/the electric stove I have. My old gas stove was easier to adjust! This one is either too hot or too cold. It tasted good anyway, except for too much salt.
Yes I agree I prefer gas stove for the same reason.
I made this for my wife on our 57th Anniversary while we were in exile from the virus. It was the best Steak and Mushrooms I have ever made. Thank you for sharing this recipe.
That’s absolutely awesome! So happy to hear that 😉
I’m definitely going to try this recipe it sounds delicious and so easy.
You’ll love it.
I’m definitely going to try this recipe it sounds so easy.
Please, try it! You’ll love it.
Really tasty enjoyed it
Happy to hear that 😉
I have a question-can you substitute chicken instead of beef? Because I cannot eat red meat, due to acute chronic pancreatitis. Thank you 🙏🏻
Not for this recipe, but you can make this recipe instead with chicken breast.
Delicious! Very tasty.
So happy you liked it!