Simple and delicious Garlic Butter Steak and Mushrooms is a restaurant-quality dish that you can make at home in less than 40 minutes!
Freshly seared Garlic Butter Steak & Mushrooms is a mouth-watering steak dinner that the whole family will go crazy for. This juicy and tender steak seasoned with herbs and covered in decadent garlic butter tastes like it came straight from your favorite restaurant!
DITCH THE STEAK HOUSE
Don’t get me wrong, I love going out to dinner as much as the next person, but not when I can make the same food at a fraction of the cost. This pan-seared Garlic Butter Steak and Mushroom recipe rivals a lot of expensive steak dinners I have enjoyed over the years.
OTHER RECIPES TO SERVE WITH GARLIC BUTTER STEAK AND MUSHROOMS
- Rosemary and Garlic Instant Potatoes – Steak and potatoes belong together and this potato recipe is amazing!
- Crispy Garlic Smashed Potatoes – If you don’t have an instant pot, this is the potato recipe for you.
- Mom’s Mashed Potatoes – If you’re in the mood for the ultimate comfort meal just add mashed potatoes.
Steak: This recipe calls for 1 1/2 pounds of steak cut into strips or cubes. Most often I’ll use a rump or flank steak, but feel free to use any steak you prefer.
Veggies: Have 2 small onions sliced into rings and 8 ounces of quartered mushrooms prepped for this recipe. I also use 3-4 freshly minced garlic cloves, but the kind from the jar works too.
Seasoning: You’ll need unsalted butter and olive oil as well as dried rosemary and marjoram, salt, and freshly ground black pepper.
HOW TO MAKE GARLIC BUTTER STEAK AND MUSHROOMS
STEP ONE: Start by heating a tablespoon of oil and a tablespoon of butter in a large skillet over medium-high heat. Add in the sliced onion rings and quartered mushrooms and cook them for 3-4 minutes. Stir the veggies continuously until they are browned nicely and the liquid in the mushrooms has dissolved.
STEP TWO: Add in the herbs and the salt and stir to incorporate. Cook the seasoned veggies for another minute and remove them from the pan.
STEP THREE: In the same pan that you just cooked the veggies, add another tablespoon of oil and another tablespoon of butter and turn the heat to high. Cook the steak strips in batches for 1-3 minutes on each side depending on the thickness of the strips. The strips will be nicely browned and almost cooked through.
STEP FOUR: Remove the steak strips from the pan and carefully clean the pan with a paper towel or scraper if needed before returning the pan to the stove over low medium heat and adding the remaining butter. Add the minced garlic to the butter and cook it over low medium heat for 1-2 minutes until it is soft.
STEP FIVE: Place the onions and mushrooms from step one and the steak strips from step two back into the pan. Give everything a good stir to incorporate all of the ingredients and serve it hot.
TIPS FOR SUCCESS
- Don’t leave the veggies unattended as they can quickly burn on the high heat.
- Adding the herbs to the mushrooms and onions in the last minute before removing them ensures they do not burn. Burnt herbs tend to taste bitter and can ruin the flavor of the meal.
- Whether you cut the steak into strips or cubes, be sure not to overcook it! Overcooked steak will be tough and chewy.
CAN I MAKE THIS GARLIC BUTTER STEAK AHEAD?
If you are looking to save a little time, it is possible to prepare the veggies ahead of time and store them in the fridge until you’re ready to cook the steak. The veggies reheat nicely, but reheated steak has a tendency to become tough or dry out. The good news is that this whole dinner comes together in under 40 minutes start to finish!
HOW TO SWITCH THIS GARLIC BUTTER STEAK RECIPE UP
Sometimes I switch up the herbs I use when making this garlic butter mushroom and onion steak recipe. Parsley and chives are my go-to herb variations. I have even switched out mushrooms for broccoli and turned it into an amazing garlic butter beef and broccoli dish.
OTHER GREAT STEAK RECIPES
- Rosemary Steak Skewers with Balsamic Glaze
- Philly Cheesesteak Eggrolls
- Philly Cheesesteak Sliders
- Balsamic Steak Roll Ups
- Beef Stroganoff
- Salisbury Steak
- 4 tablespoons unsalted butter divded
- 2 tablespoons olive oil divided
- 2 small yellow onions peeled & cut into rings
- 8 ounces button mushrooms cut into quarters
- 1 teaspoon dried marjoram
- 1 tesapoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- 1.5 pounds rump steak cut into strips (or your preferred cut)
- 2 cloves garlic peeled & minced
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium-high heat.
- Add the onions and mushrooms. Cook for 3-4 minutes, continuously stirring to get it nicely brown and the liquid in the mushrooms to dissolve. (Don’t leave unattended! The veggies can burn easily with the high heat if you don't watch them.)
- Add the herbs and salt. Give everything a good stir, cook for another minute on medium heat, and then remove from the pan to a bowl. Set aside.
- In the same skillet heat up the remaining oil and another tablespoon of butter and turn the heat to high.
- Cook the steak strips in batches for 1-3 minutes on each side until nicely browned and almost cooked through. Remove from pan. (Don't overcook the meat or it can get tough and chewy. Depending on how thick you cut the steak, the strips can be done very fast.)
- Wipe out the pan with a paper towel or a scraper if needed and add the remaining 2 tablespoons of butter.
- Add the garlic to the butter and cook on medium-low heat for 1-2 minutes until the garlic is fragrant.
- Place the mushrooms, onions, and steak back into the pan. Give it a good stir and serve hot.
- If you want to use different herbs, parsley and chives are great options.
- You can pre the garlic butter and mushrooms ahead of time. Then cook the steak right before dinner, use the garlic butter in step 7, and heat the mushrooms with everything in step 8.