Wild Mushroom Garlic Butter Steak (Print version)

Tender steak enhanced by a savory wild mushroom and garlic butter crust with fresh herbs.

# What You'll Need:

→ Steaks

01 - 4 boneless ribeye or sirloin steaks, 8 oz each, about 1 inch thick
02 - Salt and freshly ground black pepper to taste
03 - 2 tablespoons olive oil

→ Wild Mushroom & Garlic Butter

04 - 1 cup mixed wild mushrooms (cremini, shiitake, oyster), cleaned and chopped
05 - 4 tablespoons unsalted butter, softened
06 - 2 tablespoons fresh parsley, finely chopped
07 - 2 garlic cloves, finely minced
08 - 1 teaspoon fresh thyme leaves
09 - 1 teaspoon lemon juice
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - Extra chopped parsley
12 - Lemon wedges

# How-To Steps:

01 - Remove steaks from refrigerator 30 minutes before cooking. Pat dry and season both sides generously with salt and pepper.
02 - Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté chopped mushrooms with a pinch of salt until golden and liquid has evaporated, approximately 5-7 minutes. Remove from heat and let cool slightly.
03 - In a bowl, combine softened butter, sautéed mushrooms, minced garlic, parsley, thyme, lemon juice, and a pinch of salt and pepper. Mix thoroughly to form compound butter and set aside.
04 - Preheat a heavy skillet or cast-iron pan over high heat. Add remaining 1 tablespoon olive oil.
05 - Sear steaks for 2-3 minutes per side for medium-rare doneness, or adjust cooking time based on desired doneness and steak thickness.
06 - In the final minute of cooking, top each steak with a generous spoonful of wild mushroom garlic butter. Allow to melt and form a crust.
07 - Remove steaks from pan and tent loosely with foil. Rest for 5 minutes before serving.
08 - Plate steaks topped with any remaining mushroom garlic butter. Garnish with extra parsley and lemon wedges if desired.

# Tips from the pros:

01 -
  • That restaurant crust you've always envied is actually just compound butter doing what it does best, and you can make it in your sleep.
  • Wild mushrooms give you a reason to feel sophisticated without leaving your kitchen.
  • The whole thing comes together in under an hour, which means weeknight dinners suddenly feel like celebrations.
02 -
  • Temperature matters so much that I once made the mistake of cooking straight from the refrigerator and the outside was brown while the inside was barely warm—room temperature steaks cook evenly, and I've never looked back.
  • That moment when you think the butter is ready but it still has tiny chunks? Push through and blend it more, because lumpy compound butter looks disappointed on a gorgeous steak.
03 -
  • If you want a smokier note, these steaks are absolutely magnificent grilled instead of pan-seared, with the compound butter becoming even more essential as it catches the heat.
  • Buy your mushrooms a day ahead if possible, then store them in a paper bag in the refrigerator so they stay dry and flavorful instead of absorbing moisture from a plastic container.
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