Cooking Tips
Garlic Butter Steak with Creamy Parmesan Mushroom Sauce
Seared steak with buttery garlic mushrooms, smothered in a velvety Parmesan cream sauce — a restaurant-style dinner at home.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This is the steakhouse plate that never misses: tenderloin or sirloin seared to a golden-brown crust, garlic butter mushrooms piled on top, and a Parmesan cream sauce spooned over everything. The sauce comes together in the same pan, so it picks up the browned butter and garlic from the steak. Finish with parsley and thyme, and let the sauce do the talking.
Ingredients
For the juicy garlic butter steak: 2 lb beef tenderloin or sirloin steak; 2 tbsp olive oil; 3 tbsp unsalted butter; 4 garlic cloves, minced; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp onion powder; 1/2 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper.
For the garlic butter mushrooms: 2 cups mushrooms, sliced or halved; 2 tbsp unsalted butter; 3 garlic cloves, minced; 1 tbsp olive oil; 1/2 tsp dried thyme; 1/2 tsp black pepper; salt, to taste.
For the creamy Parmesan sauce: 2 tbsp unsalted butter; 3 garlic cloves, minced; 1 cup heavy cream; 1/2 cup beef broth; 1/2 cup freshly grated Parmesan cheese; 1 tsp Dijon mustard; 1/2 tsp Italian seasoning; 1/2 tsp dried parsley; salt and black pepper, to taste.
For garnishing: 2 tbsp fresh parsley, chopped; 1 tsp fresh thyme leaves; freshly cracked black pepper; extra melted garlic butter; extra creamy Parmesan sauce, for drizzling.
Method
Bring the steak to room temperature for 20 minutes, pat dry, and season with the garlic powder, smoked paprika, onion powder, thyme, salt and pepper.
Heat the olive oil in a heavy pan over high heat. Sear the steak for 3–4 minutes per side until deeply browned, then add the butter and garlic and baste for 1 minute. Cook to 145°F (63°C), then rest for 5–10 minutes.
In the same pan, heat the butter and olive oil for the mushrooms over medium-high heat. Sear the mushrooms without stirring for 3 minutes, then stir and cook 2 minutes more. Add the garlic, thyme, pepper and salt, and cook 30 seconds.
For the sauce, melt the butter in the pan, soften the garlic for 30 seconds, then pour in the cream and beef broth. Simmer gently for 3–4 minutes until slightly thickened.
Stir in the Parmesan, Dijon, Italian seasoning and dried parsley, and simmer 1 minute more until smooth. Season to taste.
Slice the rested steak, top with the garlic butter mushrooms, spoon over the Parmesan sauce, and garnish with parsley, thyme, black pepper and extra melted butter.
Cooking Tips
Do not crowd the mushrooms — a single layer sears them golden; a crowded pan steams them gray.
Simmer the cream sauce gently. A hard boil can split it, and Parmesan added over high heat clumps.
Rest the steak before slicing or the juices end up on the board instead of under the sauce.
Frequently asked questions
Tenderloin or sirloin?
Both work. Tenderloin is more buttery and cooks faster; sirloin has a beefier flavor and a slightly firmer bite.
Can I make the sauce ahead?
Yes — make it up to a day ahead and reheat gently, adding a splash of cream or broth to loosen it. Do not boil it.