Wild Mushroom Garlic Steak (Printable)

Seared steak with a flavorful wild mushroom and garlic butter crust, offering earthy and savory notes.

# Components:

→ Steaks

01 - 4 boneless ribeye or sirloin steaks, 8 oz each, approximately 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 such as cremini, shiitake, or 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

# Method:

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

# Expert Advice:

01 -
  • A restaurant-quality steak dinner that somehow feels less intimidating once you realize the mushroom butter does most of the heavy lifting.
  • The earthy umami from wild mushrooms makes every bite feel indulgent without requiring fancy ingredients or complicated techniques.
  • It's naturally gluten-free and comes together in about 40 minutes, making it perfect for weeknight dinners that feel like you've gone all out.
02 -
  • Damp mushrooms will sabotage your steak's crust, so don't skip the sautéing step or rush it—you need them golden and dry.
  • Room-temperature steaks cook evenly, which means you'll get that perfect medium-rare throughout instead of a cold center hiding under an overcooked edge.
03 -
  • Make your compound butter the night before—it actually improves as the flavors meld together, and you'll be less stressed on cooking day.
  • If you're nervous about timing, sear your steaks slightly under your target doneness and finish them with the butter on top—carryover cooking will get them to perfect while the butter melts.
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