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Garlic Butter Herb Steak and Mushrooms is a perfectly juicy steak cooked in a skillet with a garlic herb butter and mushrooms. This is an piece of cake restaurant repast that your family will love!

We also dearest these other steak recipes from the blog! Lemon Garlic Butter Flank Steak, Grilled Steak Fajita Skewers or Slow Cooker Philly Cheesesteaks are all winners at our house.

Garlic Butter Herb Steak and Mushroom in a skillet.

Garlic Butter Herb Steak and Mushrooms

You lot tin can obviously tell that we love steak at our house and my 10-twelvemonth-old isn't stopping the requests. I have got two older growing boys that are set up to consume me out of house and home. I can always count on a steak to exist a hearty and satisfying meal that will please the entire family. I dear to cook a good skillet steak because it is just and then easy to brand! Dinner is set in no time at all and information technology tastes as skillful equally coming out of the kitchen at a restaurant.

How exercise yous cook a steak on a bandage iron skillet?

  • Permit the steak sit at room temperature for xxx minutes. Season the steak generously on each side with salt and pepper. In a cast-atomic number 26 skillet with one Tablespoon of oil over high heat add the steaks to the pan and sear each side 3 minutes or until brown.
  • Reduce heat to medium depression. Cook the steak to desired doneness. Rare = 125 degrees, Medium Rare = 135 degrees, Medium = 145 degrees, Medium Well = 150 degrees and Well Done = 160 degrees. Some say to flip but once while cooking, I similar to flip mine a few times.
  • Right before serving the steak slather the butter compound on pinnacle and let information technology melt into the tender steak. This gives it a nice finishing touch and adds such great season.

Garlic Butter Herb Steak and Mushroom in a skillet.

What sides go well with steak?

  • Roasted Garlic Parmesan Potatoes
  • zucchini, corn on the cob, green beans
  • Mashed Potatoes
  • Baked Potatoes
  • Side Salad

What steaks should I buy for the skillet?

Thicker cut steaks work best for this method such as a ribeye or a New York Strip. Bone-in steaks are more difficult to melt and can lead to uneven cooking. Choose the best steak for your budget and employ a thermometer for the best results.

Garlic Butter Herb Steak and Mushroom on a white plate with a metal fork.

  • one tablespoon olive oil
  • 1 tablespoon butter
  • 6 ounce mushrooms sliced
  • iii garlic cloves minced
  • 1 teaspoon thyme chopped
  • 1 teaspoon rosemary chopped
  • 1 teaspoon oregano chopped
  • 2 lean New York Steak strip steaks
  • table salt and pepper

Garlic Butter Compound:

  • ¼ loving cup softened butter
  • 3 garlic cloves minced
  • 1 teaspoon thyme chopped
  • 1 teaspoon rosemary chopped
  • 1 teaspoon oregano chopped

  • In a large cast fe skillet over medium-high oestrus, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for near 3 minutes or until tender. Remove and fix bated on a plate.

  • Turn the skillet to loftier heat. Add the steaks. Cook on each side for iii minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took most 10 minutes flipping 3 times to get a medium well.

  • Right before the steaks are washed, brand the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.

Serves: 4

Calories 413 kcal (21%) Carbohydrates 4 g (ane%) Protein 25 g (50%) Fat 34 g (52%) Saturated Fatty 17 g (85%) Cholesterol 107 mg (36%) Sodium 188 mg (eight%) Potassium 456 mg (13%) Fiber 1 g (4%) Sugar i m (1%) Vitamin A 506 IU (10%) Vitamin C iv mg (v%) Calcium 35 mg (iv%) Fe 3 mg (17%)

All nutritional information is based on third party calculations and is just an approximate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I beloved trying new things and testing them out with my family.

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