Steak with Buttered Mushrooms and Thyme
Juicy steaks, slightly charred, crispy from steak seasoning, and smothered with buttery mushrooms and thyme. This is the ultimate steak recipe, and it’s super easy too.
Steak and mushrooms are excellent partners! Plus, mushrooms and thyme have a natural affinity too, so this dish is balanced on every level. It’s easy, comforting, and perfect for any day of the week.
What steak seasoning should you use?
Use your favorite, especially if it’s one with wholesome, all natural ingredients. I used a steak seasoning that featured sea salt, black pepper, garlic, crushed red pepper, caraway seeds, coriander, dill, and other spices. It’s all you need to season your steak!
Make sure you bring your steaks to room temperature before you cook them. This ensures perfectly cooked meat!
How long should you cook your steaks?
Use a meat thermometer and use this guide, bearing in mind that steaks continue to cook and rise in temperature after you remove them from the heat:
- Medium-rare (soft, dark pink inside), the final temperature is 145 degrees, so pull the steaks at about 140 degrees
- Medium (soft, some pink inside), the final temp is 160 degrees, so pull the steaks from the heat around 155 degrees
- Well done (very firm, no pink inside), the final temp is 170 degrees, so pull the steaks from the heat around 165 degrees
Steak with Buttered Mushrooms and Thyme
Ingredients
- 1 1/4 pounds steaks of choice, such as NY strip, bone-in or boneless ribeye, or top round, I used bone-in ribeye
- 1 tablespoon steak seasoning
- 2 tablespoons butter
- 8 ounces sliced mushrooms of choice, I used cremini/baby bella
- 2 tablespoons marsala wine, white wine, vermouth, or beef broth
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper
- Olive oil for coating the grill pan
Equipment
Instructions
- Coat the steaks with the steak seasoning and let them sit at room temperature for 10 to 15 minutes.
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 3 to 5 minutes, until browned and softened. Add the wine (or broth),and cook for 1 minute. Fold in the thyme leaves and season to taste with salt and black pepper.
- Coat a grill pan, griddle or large skillet with olive oil and preheat to medium-high. Add the steaks and cook for 3 to 5 minutes per side for medium-rare (140 degrees on an instant-read thermometer), or longer for more fully cooked meat (see steak guide above). Remove the steaks from the heat and let rest for 5 minutes. Spoon the mushrooms over the steaks and serve.