This one-skillet steak with mushroom sauce is the best way to turn simple ingredients into a flavor-packed, restaurant-quality steak dinner in under 30 minutes!
This easy Steak With Mushroom Sauce recipe is made with tender sirloin steak pan-seared to a caramelized perfection and smothered in a creamy sauce with portobello mushrooms, all in one pan.
Why You’ll Love This Steak Recipe
- One skillet. The sirloin steak and the mushroom sauce are cooked in the same skillet.
- Creamy sauce. This is the best mushroom sauce for steak – it’s rich, velvety, and so delicious.
- Quick. Pan-searing is the best and quickest way to cook a steak that’s juicy with a caramelized crust.
Ingredients For Steak With Mushroom Sauce
- For the Steaks: top sirloin steaks, coarse salt, fresh ground black pepper, butter, Italian seasoning, and garlic.
- For the Mushroom Sauce: baby portobello mushrooms, beef or chicken broth, heavy cream, salt, pepper, and parsley.
How to Make Steak With Mushroom Sauce
- Sear the steaks. Start by melting butter in a skillet with Italian seasoning and smashed garlic. Once melted, add the steaks to the pan to sear for 3 to 4 minutes per side or until they’re done to your liking.
- Cook the mushrooms. Remove the steaks, and add additional butter to the skillet. Add your sliced mushrooms, season, and sauté until they’re softened.
- Make the sauce. Next, add the broth, followed by the cream, and cook until the sauce has heated through.
- Serve! Plate up your steaks and spoon over a generous amount of mushroom sauce. Give them a sprinkle with parsley for garnish, and serve.
Steak Temperature Guide
The easiest way to tell a steak’s doneness is to check the internal temperature using an instant-read thermometer. Here are some easy guidelines to follow:
- 125ºF for Rare: Soft to the touch, and an indent remains when you gently press the top of the steak.
- 135ºF for Medium Rare: Soft but a little springy.
- 140ºF for Medium: Tighter and springy when pressed.
- 160˚F for Well Done: Steaks will be firm to the touch.
- Steak Cuts: For this recipe, I recommend choosing a top sirloin steak. Other good options are ribeye or New York strip steak.
- Mushrooms: I use baby portobello mushrooms, but button mushrooms, shiitake, or oyster mushrooms are also good options.
- Skillet: A cast-iron skillet is the ultimate tool for cooking steak, but a frying pan works, too.
- Preheat the pan. The secret to a perfect sear is a hot pan and melted butter before you add in your steaks.
- Don’t crowd the steaks. Cook one to two steaks at a time, and don’t overcrowd the skillet. The meat needs space so that it can sear and not steam.
- Let the steak rest. Rest the steak – this allows the juices to redistribute.
What To Serve With Steak
Serve this saucy steak with a side of asparagus with lemon butter sauce or garlicky sautéed broccolini. For a steakhouse-style dinner, serve it with a baked potato or a plate of roasted sweet potato wedges on the side. Include a fresh chef salad or this lemon kale Caesar Salad.
Storing Leftovers and Reheating
- Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Thaw before reheating.
More Steak Recipes to Try
For the Steaks
Season the steaks with salt and pepper.
Add 2 tablespoons butter, Italian Seasoning, and smashed garlic cloves to a cast iron skillet and melt over medium-high heat.
Add the steaks to the hot skillet and cook until brown and cooked to desired doneness, about 3 to 4 minutes per side for medium-rare. Do not crowd the skillet – cook the steaks one to two at a time.
Remove the steaks from the skillet, set aside, and keep covered.
For The Mushroom Sauce
In the same skillet, add the remaining 2 tablespoons butter and melt over medium-high heat.
Stir in the sliced mushrooms and season with salt and pepper; cook for 2 to 3 minutes or until just tender. Pour in the beef broth and let cook for another minute.
Add half-and-half and continue to cook for 2 more minutes or until heated through.
Plate the steaks and top with mushroom sauce.
Garnish with dried parsley and serve.
- Steak Cuts: Use top sirloin, ribeye, or New York strip for this recipe.
- Room Temperature Steaks: For even cooking, inside and out, take the steaks out of the fridge 20 minutes before you cook them.
- Mushrooms: Baby portobello mushrooms are my go-to, but button, shiitake, or oyster mushrooms work well too.
- Skillet: Cast-iron skillets are best for steak, but a frying pan can do the job.
- Preheat: For the perfect sear, ensure your skillet is hot before cooking the steak.
- Avoid Overcrowding: Sear just one or two steaks at a time to give them space to sear rather than steam.
- Rest the Steak: Give your steak time to rest after cooking, allowing the juices to redistribute.
Calories: 341 kcal | Carbohydrates: 6 g | Protein: 28 g | Fat: 22 g | Saturated Fat: 13 g | Cholesterol: 119 mg | Sodium: 194 mg | Potassium: 701 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 565 IU | Vitamin C: 1.5 mg | Calcium: 105 mg | Iron: 2.2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.