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Pan Seared Steak with Mushrooms over head view.
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3.40 from 65 votes

Skillet New York Stripe Steak (20 Minutes!)

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.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Main Course
Cuisine: American
Keyword: butter garlic steak, Pan Seared Steak, pan seared steak recipe, Skillet New York Stripe Steak, steak and mushroom, steak recipe
Servings: 2 people
Author: Olivia Ribas

Ingredients

For the mushrooms

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
US Customary - Metric

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.
    Two raw steaks on a cutting board lined with a paper towel, as a hand pats one steak dry—getting them ready for the perfect Pan Seared Steak with Mushrooms.
  • 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.
    Sliced mushrooms and minced garlic sizzle in a black pan, browning and glistening from the heat—perfect to top a Pan Seared Steak with Mushrooms.
  • 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.
    A hand uses metal tongs to place a raw steak into a skillet, while another steak is already searing and browning in the same pan, an essential step for perfect Pan Seared Steak with Mushrooms.
  • 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.
    Two seared steaks cook in a cast iron skillet with three cloves of garlic, herbs, and a light brown sauce, ready for the perfect Pan Seared Steak with Mushrooms. The skillet’s blue handle pops against the clean white surface.
  • Using a spoon, pour butter over the steaks. Flip again the steaks and check the internal temperature of the steaks.
    A close-up of two Pan Seared Steaks with Mushrooms in a pan, with a sprig of thyme and a garlic clove on top, as a spoon drizzles pan juices over the meat.
  • When the steaks get to the desired cooking temperature*, bring back the mushrooms and serve immediately.
    Two cooked Pan Seared Steaks with Mushrooms and garlic cloves rest in a cast iron skillet with light blue handles, set on a light-colored surface.

Video

Notes

How to Store: 
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.
What's the best temperature to cook a steak?
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.

Nutrition

Serving: 1/2 | Calories: 411kcal | Carbohydrates: 6g | Protein: 20g | Fat: 35g | Cholesterol: 85mg | Sodium: 214mg | Potassium: 599mg | Fiber: 1g | Sugar: 2g