Pan Seared Steak with Mushrooms is an easy skillet recipe made with grass-fed butter and thyme and it’s a recipe that is also gluten free, low carb, paleo, keto and Whoel30 friendly. Delicious steak in just 15 minutes!
Today, I’m sharing with you one of my favorite way to make steak, which is this Pan Seared Steak with Mushrooms and I think you’ll love it too, especially because all the tips you’ll find in this post.
This is a great recipe to make when you want to eat something different from chicken and fish, because it’s quick to make and it really goes well with almost any type of side dish such as mashed potatoes or mashed cauliflower, regular rice, cauliflower rice, salads and roasted veggies.
What is the best type of steak to make this Pan Seared Steak with Mushrooms?
I prefer to buy steaks that are boneless and around one and one-and-a-half inches thick. The reason being it’s because thicker steak has more fat, which helps the meat to be juicier during the cooking time. We normally buy cuts like a New York strip steak or a boneless rib-eye.
Of course let’s not forget to say that always possible buy the healthiest meat possible that are free of antibiotics and hormones, 100% grass-fed, grass-finishedand and humanely raised too. One of the trustworthy places to buy high-quality meat is ButcherBox. This amazing company delivery your meat to your door and you will always have peace of mind about what you are putting in your body. All their meal, chicken and sugar-free bacon are antibiotic/hormone free and 100% grass-fed. Learn more about this company HERE.
What’s the best temperature to cook a steak?
This is a very important question because internal temperature of your steak will all depend on how doneness you want it to be. So, the best way to know that, it’s by using a thermometer. Here is a quick guide temperature for how much longer to cook it:
- Rare steak (I really don’t recommend it, but some people like this way): 125°F, which means about 6 minutes total cooking time.
- Medium-rare steak: 130°F or about 8 minutes total cooking time.
- Medium steak: 140°F or about 9 to 10 minutes total cooking time.
- Well-done steak: 160˚F or about 12 minutes total cooking time.
Tips to make this Pan Seared Steak with Mushrooms:
- Before you start cooking your steak, allow it to be in room temperature. Just remove it from the fridge about 30-60 minutes before cooking.
- Place the mushrooms in the skillet in the single layer, this way they will get a crispy brown look.
- Using a paper towel, pat dry the steak. This is a very important step because it will help the steak to get a nice brown crust.
- Have all the ingredients and the thermometer handy because the meat will cook very fast. So, you won’t have much time to prepare the rest of the ingredients, while the steak is cooking.
- Season the steak with coarse salt 30 minutes before cooking. It will help to create a nice and dry surface to sear the meat.
- If you would like to spice up your steak with black pepper or any other type of seasoning, do it after you sear the meat because the skillet will be very hot and you probably will burn these spices.
How do you cook steak in a skillet?
- First, you will have to remove the steak from the fridge 30-60 minutes before cooking time. This is one of the most important steps because it will help the steak to get the brown curst.
- Place them on a paper towel-lined cutting board and pat dry them with paper towels.
- Season well all sides of the steaks with coarse salt and set aside until the skillet gets hot enough to sear the steak.
- In a 10-inch cast iron skillet over high heat, place the steaks in the hot skillet and cook them for about 2 minutes each side or until the steaks get a nice crust.
- Then, add the butter, garlic and thyme to the skillet and tilt the pan to help the butter spread all over the skillet. Flip the steaks again and pour butter over the steaks. It will help the steaks to be even juicer and tender.
- Flip again the steaks and check the internal temperature of the steaks. For rare is Medium rare is 135 degrees, medium = 145 degrees, medium well = 150 degrees and well done = 160 degrees.
- When the steaks get to thedesired doneness, allow it to rest for 5 minutes slices it before serving.
Hope you enjoy this recipe and give it a try. Thanks a lot!
Pan Seared Steak with Mushrooms
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
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.
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 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. For rare is Medium rare is 135 degrees, medium = 145 degrees, medium well = 150 degrees and well done = 160 degrees. The totally cooking time for my steak was about 8 minutes. It will depend on how you prefer your steak to be (rare, medium, medium well or well done).
When the steaks get to thedesired cooking temperature, bring back the mushrooms and serve immediately with some roasted green beans, asparagus mushed cauliflower and/or rice cauliflower.
Nutrition InformationAmount per serving (1/2) — Calories: 411, Fat: 35g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 85mg, Sodium: 214mg, Potassium: 599mg, Carbohydrates: 6g, Fiber: 1g, Sugar: 2g, Protein: 20g
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