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mushroom steak sauce
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Mushroom Steak Sauce

Sometimes you need more than just a steak. Level it up with this steak mushroom sauce!
Servings 3 servings

Ingredients

  • ½ teaspoon Salt to taste
  • ¼ teaspoon Garlic Powder
  • ½ teaspoon Ground Peppercorns
  • 3 cuts New York Strip/Ribeye Steaks approx. ¾” thick
  • ½ tablespoon Olive Oil
  • 2 tablespoon Butter
  • 1 ½ cup Mushrooms
  • 1 teaspoon Garlic minced
  • 2 sprigs Thyme
  • 1 ⅓ cup Beef Stock
  • ⅓ cup Heavy Cream
  • 3 tablespoon Bourbon Whiskey or Brandy optional
  • ½ teaspoon Ground Peppercorns
  • 1 teaspoon Corn Starch

Instructions

  • Pat steaks dry, then liberally season with ground peppercorns, garlic powder and salt.
  • Cook seasoned steaks in olive oil and butter over medium/high heat. Cook until golden brown and slightly charred for 5-7 minutes on each side. This will be medium.
  • Remove steaks and cover in foil when desired doneness is reached. Add mushrooms, minced garlic and sprigs of thyme to skillet. Sautee until mushrooms are wilted and dark brown.
  • Deglaze the skillet with beef stock, making sure to scrape the bits from the bottom of the skillet. Lower heat to medium.
  • Stir in cream, salt, pepper, corn starch, and alcohol, if using. It is important to be mindful of alcohol around open flames or heat sources. For safety, remove skillet from stovetop and pour in the alcohol separately. Simmer for 2-3 minutes or until sauce has begun to thicken.
  • Steaks may be returned to skillet to marry with the sauce or served separately.

Notes

Steaks cook the best when they have come to room temperature.
For Medium Rare, cook steaks 4-5 minutes on each side, with an internal temperature of 135F.
For Medium Well, cook steaks 8-10 minutes on each side, with and internal temperature of 150F.