Steak with Garlic Mushroom Cream Sauce

This post is sponsored by Made In Cookware, all opinions are my own.  #madeinholidaysear

Steak with Garlic Mushroom Cream Sauce is amazing, tender, perfectly seared steaks with a decadent garlic mushroom parmesan cream sauce that will have you licking the plate clean.

There is nothing quite like a perfectly cooked steak for dinner. But it can be hard to accomplish if you don’t have the right cookware, or don’t know what you are doing. A lot of people seem to think that in order to get a great steak, they need a grill. But restaurants don’t usually use grills when cooking steaks.

So today I am going to share with you how to get a perfectly seared, amazing steak, with the most amazing, finger licking, garlic parmesan mushroom cream sauce to go on top, using a stainless steel saute pan from Made In.

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The key to cooking a great steak at home is having the right equipment, and the right pan is the difference between driving in a jalopy or a brand new Range Rover. You want to drive the Range Rover.

Here is what makes the Made In Cookware so great:

• Even heating: They are made to heat evenly, no matter what kind of stove you have.
• Craftsmanship: They have been designed with heat resistant handles, and are versatile, and can be hung using the hole in the handle. Check out the whole collection here.
• Great results: Cook low and slow. The pans are made with a heat conducting aluminum core, and stainless steel. So you can sear a steak on medium heat, and not have to worry about burning your oil or ruining your pan. In addition, these pans will outlast cheaper pans because they have five layers of the steel and aluminum.
• Longevity: These pans are sourced from high quality metals with high nickel content to fight corrosion and rust. This means when you invest in these pans they last.
• Affordability: For high quality cookware, Made In Cookware is extremely affordable. AND right now you can get 20% off site wide for Black Friday and 35% off kits. Check it out.Made In Cookware

If you love non-stick cookware, don’t worry, they offer that too. Here is where you can find the line of non-stick cookware.

Steak with Garlic Mushroom Cream Sauce

For this amazing Steak with Garlic Mushroom Cream Sauce I used the 4 Qt Saute Pan. It is big enough to give a nice sear to the steaks, and then plenty of room for cooking the mushrooms and everything else! Delicious.

Once you have the right cookware it is a matter of patience, and combining the right ingredients. For this Steak with Mushroom Cream Sauce recipe, you get creamy parmesan and heavy cream, a little kick from the red pepper flakes, the earthy heartiness of the mushrooms, and of course, the steak. Which combined is like the best tasting thing ever!  So be sure to follow these tips to get great results.

Tips for Pan Seared Steaks:

• Once you set your steak in the pan, leave it alone. When trying to form a nice sear, the key is to let the steak sit on the heat until a crust forms, if you move it around it won’t happen. So get that pan hot, then set your steak in and leave it for the 3-4 minutes.
• When making your sauce, deglaze your pan. You are searing a steak, which will leave some brown bits in the bottom of your pan. Then you add in the garlic. More brown bits. Then the mushrooms. More brown bits. So when you pour in the chicken stock, take a second to deglaze the pan, or in other words, use your spatula to gently scrape those brown bits off the bottom. It will make cleaning the pan easier, and give your pan sauce a really nice flavor.
• Reduce the sauce. When the recipe says to simmer 8-10 minutes, you want to make sure you do it. I like to simmer with the lid on for the first half, and off for the second, this gives your sauce a chance to reduce. Then let it reduce some more between the cream and the parmesan. You want it to be runny, but not liquid runny.
• Cook the steak to YOUR preferred temp. I like my steak medium-rare. But if you don’t like medium-rare, you won’t love this Steak with Garlic Mushroom Cream Sauce recipe. So be sure to cook to your preferred temp. One trick if you want a better done steak is to take your saute pan, and after adding the steaks back into it and into the sauce, pop it in a preheated 375 degree oven for 5-12 minutes to cook the steak longer. 5-8 minutes is going to give you a medium steak, and 8-12 will give you a medium-well.

Get your Made In Cookware Here

Steak with Garlic Mushroom Parmesan Cream Sauce

Steak with Garlic Mushroom Cream Sauce: amazing, tender, perfectly seared steaks with a decadent garlic mushroom parmesan cream sauce.

4.5 from 6 votes

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Course: Beef

Cuisine: American

Keyword: cream sauce, skillet steak, steak

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 2

Author: Rachael

Ingredients

• 2 steaks cut of choice, I used New York Strip Steaks
• salt and pepper to season steaks liberally
• 2 tablespoons olive oil
• 1 TBS minced garlic
• 8 ounces baby bella mushrooms sliced
• 2 TBS butter
• 1 cup chicken broth
• ½ tsp red pepper flakes
• ½ tsp dried thyme
• ¼ cup heavy cream
• 1/2 tsp garlic granules
• 1/4 cup parmesan cheese
• 2 tablespoons chopped basil

Instructions

• Bring steaks to room temperature
• Pat dry with a paper towel
• Season with salt and pepper
• Brush 1 Tbs olive oil on the steaks, covering both sides,
• Heat Made In saute pan over medium heat for about 2 minutes, then set steaks in the heated saute pan.
• Sear the steak on each side, for 3-4 minutes until a nice golden brown.
• Flip the steak over, and sear for 3-4 more minutes, or until steak reaches an internal temperature of 130-140 degrees (medium rare)then remove from the pan. Set aside
• In the same pan, over medium heat, add the other Tbs of olive oil, and minced garlic, and cook for 1-2 minutes. Do not burn the garlic. Stir frequently.
• Add in the mushrooms, and the butter, and cook 3-4 minutes, until mushrooms start to brown.
• Add in the chicken broth, and deglaze the pan by using the rubber spatula to gently scrape the brown bits off the bottom. Once deglazed add in red pepper flakes, and thyme. Bring to a boil, then turn heat down and let simmer 8-10 minutes, cover for the first 4 minutes, and uncover for the last 4 to allow the stock to reduce. This is important, if you don't let it reduce, the sauce won't thicken.
• Once stock has reduced, turn heat back up to medium, then add in heavy cream, and garlic salt. and stir over medium heat, cooking for 1-2 minutes, at a simmer or soft boil. Then stir in grated parmesan cheese.
• Add steaks back into the pan, and cook until desired doneness is achieved. You can put whole pan into a preheated 375 degree oven, or cook on the stove top to get desired doneness.
• Then remove from heat. If you want them medium rare, then do not cook any longer, instead spoon sauce over top of the steaks.
• Sprinkle with chopped basil, and enjoy.

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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