Pan Seared Garlic Butter Steak Mushroom Cream Sauce

PLUS being smothered in that creamy mushroom sauce with a hint of balsamic and garlic!

Steak

Pan seared steaks are my love language. Being brought up in a carnivore’s house, steak was available on our dining table at least once a week. Breakfast or dinner, it didn’t matter. Just the smell of steaks charring in a frying pan is enough to push us over the edge. My Uruguayan father’s signature dish is a big, fat, juicy steak with Chimichurri AND a fried egg. These are the days of my life.

HOW TO COOK STEAK

Preheat your pan until smoking. I use a cast iron skillet, but a frying pan works just as well. Add in a drizzle of canola oil and season steaks with salt and pepper just before they go in to your pan. Your kitchen will get smokey! Keep your exhaust fan on high or cook in a pan or skillet on a hot outdoor barbecue or grill. Add only two steaks in at a time, or you won’t get a nice sear. When basting your steaks, tilt your pan carefully towards you. If you’re not comfortable with this step, tilt the pan away from you, just enough to pool the butter on the side of the pan. Use an oven mitt to hold the handle of your pan. Make sure your material is away from any open flames on your stove. Baste your steaks with a largish spoon like a tablespoon. Once they’re done and resting, keep any pan juices in the pan. Don’t discard them to make your sauce! That’s where all the flavour is!

HOW TO MAKE A CREAMY STEAK SAUCE

Make your sauce while steaks are resting. Add the crushed garlic to the buttery juices left in the pan form cooking your steaks. Sauté on medium heat for 30 seconds until fragrant, then add your mushrooms. When mushrooms are soft, add the cream and season with salt and pepper.

How can you tell if a steak is done?

Rare steaks. Soft textured steaks that maintain an indent when pressed will be rare. Medium-rare steaks. Steaks with a soft and springy feel will be medium rare. Medium steaks. Steaks with a springy feel will be medium (bounce back up fast). Well done steaks. Firm steaks are well done.

Or use a meat thermometer:

140°F (60°C) internal temperature for RARE 145°F (63°) internal temperature for MEDIUM RARE 160°F (70°) internal temperature for MEDIUM 170°F (76°) internal temperature for WELL DONE

I served our Pan Seared Garlic Butter Steaks with these Crispy Garlic Roasted Potatoes!