Sizzling Steaks & Mushroom Bliss – A Juicy One-Skillet Dinner

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Description

If you’re craving a hearty, restaurant-quality meal that can be made right at home, this Sizzling Steaks & Mushroom Bliss is the answer. Perfectly seared steaks rest in a rich mushroom and garlic butter sauce, creating a one-skillet wonder that is juicy, savory, and deeply satisfying. Whether it’s a weeknight dinner or a special occasion, this recipe delivers big flavor with minimal cleanup.

 Ingredients

  • 2 ribeye or sirloin steaks (about 1-inch thick)

  • 2 tbsp olive oil

  • 3 tbsp unsalted butter, divided

  • 8 oz (225 g) cremini or button mushrooms, sliced

  • 4 garlic cloves, minced

  • 1 small onion, finely chopped

  • 1 tsp fresh thyme leaves (or ½ tsp dried)

  • ½ cup beef broth

  • ¼ cup heavy cream (optional, for creamier sauce)

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

 Instructions

  1. Prep the Steaks – Pat steaks dry with paper towels. Season generously with salt and black pepper.

  2. Sear the Steaks – Heat olive oil in a large skillet over medium-high heat. Add steaks and cook 3–4 minutes per side (for medium-rare) or until desired doneness. Remove and let rest.

  3. Sauté Aromatics – In the same skillet, add 1 tbsp butter, onions, and garlic. Sauté until fragrant.

  4. Cook Mushrooms – Add sliced mushrooms and thyme. Cook until browned and tender, about 5 minutes.

  5. Make the Sauce – Pour in beef broth and stir, scraping up brown bits. Simmer for 3–4 minutes. Stir in 2 tbsp butter (and heavy cream if using) until sauce is glossy and smooth.

  6. Return Steaks – Place steaks back in the skillet, spoon mushroom sauce over them, and let simmer for 1–2 minutes to warm through.

  7. Serve – Garnish with fresh parsley and serve sizzling hot with mashed potatoes, rice, or crusty bread.

Servings

  • Serves: 2 people

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

Nutritional Info (per serving, without sides)

  • Calories: ~520

  • Protein: 38g

  • Fat: 36g

  • Carbohydrates: 7g

  • Fiber: 1.5g

  • Sugar: 2g

  • Sodium: ~550mg

Notes

  • Ribeye gives the juiciest results, but sirloin is leaner.

  • Mushrooms absorb flavor—don’t skip sautéing until golden.

  • Resting steaks before slicing keeps juices locked in.

Tips

  • For a deeper flavor, add a splash of red wine with the broth.

  • Use a cast-iron skillet for the best sear.

  • Swap heavy cream with half-and-half for a lighter sauce.

  • Pair with roasted potatoes or steamed green beans for a full meal.

Benefits

  • High-protein & satisfying – keeps you full.

  • Iron-rich – supports healthy blood circulation.

  • One-skillet cleanup – quick and easy cooking.

  • Versatile – works with ribeye, sirloin, strip steak, or even tenderloin.

❓ Q/A

Q: Can I make this with chicken instead of steak?
A: Yes! Substitute chicken breasts or thighs. Adjust cooking time accordingly.

Q: What’s the best doneness for this dish?
A: Medium-rare to medium (135–145°F) keeps steaks juicy and tender.

Q: Can I meal prep this?
A: Yes, but steaks taste best fresh. You can make the mushroom sauce ahead and quickly reheat with freshly cooked steaks.

Q: Can I make it dairy-free?
A: Swap butter with olive oil or dairy-free margarine, and use coconut cream instead of heavy cream.

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