Steak with Sautéed Mushrooms
Ingredients:
- For the Steak:
- 2 ribeye or sirloin steaks (about 1-inch thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- For the Mushrooms:
- 8 oz (225 g) mushrooms (cremini or button), sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions:
- Prepare the Steak:
- Take the steaks out of the refrigerator and let them come to room temperature (about 20-30 minutes).
- Season both sides generously with salt and pepper.
- Cook the Steak:
- In a skillet, heat the olive oil or butter over medium-high heat.
- Once hot, add the steaks to the skillet. Cook for about 4-5 minutes on one side for medium-rare (adjust cooking time for your desired doneness).
- Flip the steaks and cook for another 4-5 minutes. Use a meat thermometer for accuracy (130°F for medium-rare, 140°F for medium).
- Remove the steaks from the skillet and let them rest for about 5 minutes.
- Sauté the Mushrooms:
- In the same skillet, add the butter and let it melt over medium heat.
- Add the sliced mushrooms and cook, stirring occasionally, until they are browned and tender (about 5-7 minutes).
- Add the minced garlic and thyme, cooking for another 1-2 minutes until fragrant. Season with salt and pepper to taste.
- Serve:
- Slice the steak against the grain and top with the sautéed mushrooms.
- Serve with your favorite sides, such as roasted vegetables or mashed potatoes.
Tips:
- For added flavor, you can deglaze the pan with a splash of red wine or beef broth after sautéing the mushrooms.
- Pair with a simple salad or crusty bread for a complete meal!
Enjoy your steak with sautéed mushrooms!
