Ingredients:

  • 2 (8-ounce/225g) ribeye or sirloin steaks, about 1-inch thick
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15g) unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (15g) unsalted butter
  • 1 small shallot, finely chopped (about 1/4 cup)
  • 8 ounces (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, chopped (or 1/2 tsp dried)
  • 1/4 cup (60ml) dry red wine (e.g., Merlot, Cabernet Sauvignon)
  • 1 cup (240ml) beef broth
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon all-purpose flour (optional, for thickening)
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Pat the steaks dry with paper towels. Season generously with salt and pepper. Let them sit at room temperature for at least 30 minutes.
  2. Heat olive oil and butter in the cast-iron skillet over medium-high heat until shimmering. Add steaks and sear for 3-4 minutes per side for medium-rare (adjust time for desired doneness – use a meat thermometer!).
  3. Remove steaks from the skillet and place them on a plate. Tent loosely with foil and let rest for at least 5 minutes.
  4. Add butter to the same skillet (don't wipe it out!). Add shallot and cook until softened, about 2 minutes. Add mushrooms and cook until browned and softened, about 5-7 minutes.
  5. Stir in garlic and thyme and cook for 1 minute until fragrant.
  6. Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 2 minutes.
  7. Stir in beef broth and Worcestershire sauce. Bring to a simmer and cook until the sauce has slightly thickened, about 5 minutes.
  8. Stir in heavy cream and flour (if using, whisk the flour with a little cold water to make a slurry before adding to prevent lumps). Simmer gently until the sauce reaches desired consistency.
  9. Season the sauce with salt and pepper to taste. Slice the steaks against the grain and arrange on plates. Spoon the mushroom sauce over the steaks. Garnish with fresh parsley, if desired. Enjoy your steak and mushroom sauce!