Wild Mushroom Garlic Butter Steak

# What You'll Need:

→ Steaks

01 - 4 boneless ribeye or sirloin steaks, 8 oz each, approximately 1 inch thick

02 - Salt and freshly ground black pepper to taste

03 - 2 tablespoons olive oil

→ Wild Mushroom & Garlic Butter

04 - 1 cup mixed wild mushrooms (cremini, shiitake, oyster), cleaned and chopped

05 - 4 tablespoons unsalted butter, softened

06 - 2 tablespoons fresh parsley, finely chopped

07 - 2 garlic cloves, finely minced

08 - 1 teaspoon fresh thyme leaves

09 - 1 teaspoon fresh lemon juice

10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - Extra chopped fresh parsley

12 - Lemon wedges

# How To Make It:

01 - Remove steaks from refrigerator 30 minutes before cooking to achieve room temperature. Pat dry thoroughly and season both sides generously with salt and pepper.

02 - Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté chopped mushrooms with a pinch of salt until golden and all liquid has evaporated, approximately 5 to 7 minutes. Remove from heat and allow to cool slightly.

03 - In a mixing bowl, combine softened butter, sautéed mushrooms, minced garlic, parsley, thyme, lemon juice, and salt and pepper to taste. Mix thoroughly until well incorporated. Set aside.

04 - Preheat a heavy skillet or cast-iron pan over high heat. Add the remaining 1 tablespoon olive oil and allow to become shimmering.

05 - Place steaks in the hot pan and sear for 2 to 3 minutes per side for medium-rare doneness, or adjust cooking time according to desired doneness and steak thickness.

06 - During the final minute of cooking, top each steak with a generous spoonful of the wild mushroom and garlic butter. Allow the butter to melt and form a flavorful crust.

07 - Transfer steaks to a serving surface, tent loosely with aluminum foil, and rest for 5 minutes to allow juices to redistribute.

08 - Arrange steaks on serving plates and top with any remaining mushroom garlic butter. Garnish with additional fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -

Restaurant-quality steaks with a restaurant-quality price tag, made in your own kitchen without pretension.
The compound butter does all the heavy lifting flavor-wise, so even if you're nervous about steak, this technique builds in insurance.
It's genuinely faster than making a reservation and waiting for a table.

02 -

Don't skip the mushroom sauté step or skip cooking off the liquid; this is where I made my first mistake, and the butter ended up watery instead of luxurious.
Room temperature steaks are non-negotiable for even cooking—cold steaks cook unevenly and develop a thick gray zone between the crust and the rare center.

03 -