Steak and Garlic Butter Mushrooms is a delicious dinner to grill for any night of the week that will satisfy any steakhouse craving. Tender and juicy steaks topped with rich mushrooms sautéed in garlic and herb butter.
Want more delicious ways top top a juicy steak? Our Mushroom Cream Sauce, Whiskey Steak Sauce and Pomegranate Steak Sauce are all delicious recipes to elevate a steak dinner.
Ingredients for Steak and Garlic Butter Mushrooms:
- Strip Steaks
- Olive Oil
- Steak Rub
- White or Cremini Mushrooms, sliced in half
- Butter
- Minced Garlic
- Fresh Thyme
- Kosher Salt
- Black Pepper
How to Make Grilled Steaks with Garlic Butter Mushrooms:
- Set steaks out to come to room temperature. Pat dry with paper towels and place on a baking sheet.
- Spray with olive oil and sprinkle with dry rub on both sides, pressing the rub into the meat.
- Prepare a grill fire to about 350° using hickory or pecan chunks for smoke flavor.
- Melt butter in a large skillet.
- Add garlic and mushrooms.
- Cook over medium heat, stirring occasionally.
- Continue to cook until mushrooms are golden brown.
- Season with salt, pepper and thyme. Keep warm until steaks are cooked.
- Cook steaks over indirect fire with the grill closed about 3 minutes.
- Flip the steaks and continue to cook until desired doneness is reached. At about 6 minutes, use a digital meat thermometer to test the meat. We pulled ours at about 130°.
- Remove steaks from the grill and allow to rest about 5 minutes before serving.
- Top steaks with mushrooms and serve immediately.
INTERNAL TEMPERATURES FOR STRIP STEAKS:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
How to Store and Reheat:
Store leftover steak in a zip top bag in the refrigerator up to 4 days. Slice steak and reheat in a skillet over medium heat with butter or olive oil. Stir often until heated through.
What to Serve with Steaks:
More Delicious Steak Recipes:
Skip the restaurant and have a delicious steak and garlic butter mushrooms dinner right at home. Tender and juicy steaks are easy to make on your backyard grill for a quick weeknight dinner and delicious enough to serve for company.
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Steak and Garlic Butter Mushrooms
. Tender and juicy steaks topped with rich mushrooms sautéed in garlic and herb butter.
Ingredients
- 6 strip steaks
- 3 tablespoons olive oil
- ¼ cup Steak Rub
- ½ cup salted butter
- 16 ounces white mushrooms or cremini, washed and sliced in half
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Pat steaks dry with paper towels and place on a rimmed baking sheet.
- Spray or brush with olive oil and sprinkle with dry rub on both sides. Press the rub down into the steaks. Set aside at room temperature.
- Prepare a grill fire to 350° using hickory or pecan for smoke flavor.
- Melt butter in a large skillet over medium heat.
- Add garlic and mushrooms, cook, stirring often until mushrooms are golden brown.
- Stir on fresh thyme, salt and pepper. Keep warm until ready to serve.
- Cook steaks over indirect grill fire with the grill closed about 3 minutes. Flip the steaks and continue to cook until desired doneness.
- Use a digital thermometer to check the steaks after about 6 minutes. We pulled ours at about 130°.
- Remove from grill and rest steaks for 5 minutes.
- Top with mushrooms and serve.
Notes
INTERNAL TEMPERATURES FOR STRIP STEAKS:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
Store leftover steak in a zip top bag in the refrigerator up to 4 days. Reheat sliced steak in a skillet with butter or olive oil over medium heat, stirring until heated through.
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