Steak with Mushroom Cream Sauce: A Comforting Classic Worth Savoring
There’s something undeniably satisfying about a perfectly cooked steak. It’s one of those timeless meals that feels luxurious yet simple, hearty yet refined. Now imagine pairing that juicy steak with a velvety mushroom cream sauce, rich with flavor and layered with savory depth. It’s the kind of dinner that makes you pause between bites, sip your wine a little slower, and soak up the moment.
Steak with Mushroom Cream Sauce is the kind of recipe that turns any night into a special occasion. You don’t need to dine out or book a fancy reservation. With a good cut of steak, a handful of fresh ingredients, and a little attention to detail, you can create this steakhouse-worthy meal right in your own kitchen.
This recipe is all about balance. The earthy mushrooms and cream provide richness that complements the meat without overpowering it. A splash of broth and a bit of garlic keep things grounded and full of flavor. And when you finish the sauce with a touch of butter? Magic.
Whether you’re cooking for a date night, a cozy dinner for one, or impressing guests, this dish brings a level of comfort and elegance that’s hard to beat.
Why You’ll Love This Recipe
- Restaurant quality, made at home
No complicated ingredients or techniques — just real food, cooked well. - Rich and creamy without being heavy
The cream sauce has depth and silkiness, but doesn’t feel too rich. - Ready in under an hour
From start to finish, you’ll have dinner on the table in 40 minutes or less. - Versatile and customizable
Works with different cuts of steak, mushrooms, and even non-dairy options.
Ingredients
This recipe serves two generously or four with sides. Feel free to scale it up or down as needed.
For the Steak:
- 2 ribeye, strip, or filet mignon steaks (about 1 to 1.5 inches thick)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Mushroom Cream Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced (cremini, baby bella, or button work great)
- 3 cloves garlic, minced
- 1/2 cup beef broth or stock
- 1/2 cup heavy cream (or half and half for a lighter sauce)
- 1 teaspoon Dijon mustard (optional, but adds depth)
- 1/4 teaspoon dried thyme or 1/2 teaspoon fresh thyme
- Salt and pepper, to taste
- Fresh parsley or chives, for garnish
- Grated Parmesan (optional, but lovely stirred in at the end)
Equipment You’ll Need
- Cast iron skillet or heavy-bottomed pan
- Tongs or spatula
- Cutting board and knife
- Small saucepan or skillet (for sauce)
- Meat thermometer (optional, but very helpful)
- Paper towels (for patting steak dry)
Step-by-Step Instructions
Step 1: Let the Steak Come to Room Temperature
Take the steaks out of the fridge about 30 minutes before cooking. Letting them come to room temperature ensures even cooking and better searing.
Pat them dry with paper towels. Moisture is the enemy of a good crust.
Step 2: Season Generously
Sprinkle both sides of the steak with plenty of salt and freshly cracked black pepper. Don’t be shy — seasoning is key to great flavor.
Step 3: Sear the Steaks
Heat a cast iron skillet over medium-high heat until it’s very hot. Add the olive oil and butter. Once the butter is foaming and golden, place the steaks in the pan.
Sear for about 3 to 4 minutes per side for medium-rare, depending on thickness. For thicker steaks, you may need 5 minutes per side. Use tongs to sear the edges as well.
If you prefer your steak cooked to a specific doneness, use a meat thermometer:
- Rare: 125°F (52°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (66°C)
Once cooked to your liking, remove the steaks from the pan and place them on a plate. Tent loosely with foil and let them rest while you make the sauce. Resting helps the juices redistribute and keeps the steak tender.
Step 4: Make the Mushroom Cream Sauce
In the same pan, reduce the heat to medium. Add butter and olive oil.
Toss in the sliced mushrooms. Stir occasionally and cook until browned and softened, about 5 to 7 minutes. Don’t rush this part — letting the mushrooms brown properly gives the sauce a deep, umami flavor.
Add the minced garlic and stir for another 30 seconds until fragrant.
Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 to 3 minutes to reduce slightly.
Stir in the heavy cream, Dijon mustard, and thyme. Simmer the sauce for another 3 to 4 minutes, or until it thickens slightly. Stir occasionally to prevent sticking.
Taste and adjust with salt and pepper. If you want to make it extra luxurious, stir in a tablespoon of grated Parmesan or a small knob of butter before serving.
Step 5: Plate and Serve
Place the rested steaks on plates or serving platters. Spoon the creamy mushroom sauce over the top, making sure to include plenty of mushrooms.
Garnish with fresh herbs like parsley, chives, or even a sprig of thyme for a polished look.
Serve immediately with your favorite sides.
Delicious Side Ideas
Pairing your steak with the right sides makes the whole meal feel cohesive and indulgent. Here are a few favorites:
- Mashed potatoes: Classic, creamy, and perfect for catching extra sauce.
- Garlic butter green beans: Fresh and snappy, balances the richness.
- Roasted asparagus: Adds texture and color to your plate.
- Buttered egg noodles or pasta: A simple base that works beautifully with the sauce.
- Crusty bread: For soaking up every last drop of the creamy goodness.
Tips for the Best Steak with Cream Sauce
1. Choose the Right Cut
Ribeye gives you rich marbling and flavor. Filet is tender and elegant. Strip steak is a happy middle ground. Go with what you love.
2. Don’t Skip the Rest
Letting the steak rest after cooking is crucial. It keeps the meat juicy and tender instead of drying out when you cut into it.
3. Don’t Crowd the Mushrooms
If your pan is too full, mushrooms will steam instead of brown. Cook them in batches if necessary.
4. Use a Hot Pan
For a good sear, your pan needs to be hot before the steak hits it. You’re aiming for a deep, flavorful crust.
5. Deglaze Like a Pro
Scraping the brown bits from the pan after searing the steak adds tons of flavor to your sauce. This step should never be skipped.
Variations and Add-Ons
This recipe is lovely as-is, but you can tailor it to your taste or dietary needs.
Add a Splash of Wine
Replace some of the broth with dry white wine or a splash of red for added richness and depth.
Make It Dairy-Free
Use full-fat coconut milk or a plant-based cream alternative for the sauce, and olive oil instead of butter.
Add Spinach or Kale
Stir a handful of baby spinach or chopped kale into the sauce for a touch of green.
Add Shallots or Onions
Sauté some finely chopped shallots with the mushrooms for a mild sweetness.
Make-Ahead and Leftovers
This dish is best served fresh, but you can make parts of it ahead.
Make Ahead:
- The mushroom cream sauce can be made a few hours in advance and reheated gently before serving.
- Season the steak and let it sit, covered, in the fridge up to a day before.
Storing Leftovers:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave, but avoid overcooking the steak when reheating.
Final Thoughts
Steak with Mushroom Cream Sauce is one of those meals that manages to be both luxurious and comforting. It’s rich without being too heavy, elegant without being complicated. The seared steak gives you that deeply satisfying meatiness, while the creamy mushroom sauce adds a gourmet touch that makes the whole dish feel restaurant-worthy.
This is a meal you make when you want to impress someone — or just treat yourself to something extraordinary after a long day. Whether you pair it with mashed potatoes and a glass of wine or serve it with roasted veggies and fresh herbs, this dish never disappoints.
Cooking steak at home can be intimidating, but this recipe is approachable, reliable, and absolutely delicious. Once you try it, it might just become your go-to for special occasions or cozy date nights.