Ingredients
Scale
- 2 steaks (preferably ribeye, sirloin, or filet mignon) – about 8 ounces each
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 cup cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
- ½ cup beef broth (halal-certified)
- A squeeze of lemon juice (optional)
Ingredient Highlights
- Steak: Choose your preferred cut of steak. Ribeye, sirloin, and filet mignon are excellent options, providing a tender texture and rich flavor.
- Mushrooms: Mushrooms are a fantastic sidekick for steak, adding a savory and slightly earthy flavor. Cremini mushrooms work well in this dish, but you can use any mushrooms you prefer.
- Fresh Herbs: The combination of rosemary, thyme, and garlic adds complexity and fragrance to the dish. Fresh herbs, when sautéed, infuse the mushrooms and steak with aromatic flavors that elevate the meal.
- Beef Broth: Using beef broth (halal-certified) helps deglaze the pan and creates a savory sauce that enhances the overall flavor of the dish.
Instructions
Preparing the Steak:
- Prep the Steak: Start by removing the steaks from the refrigerator 20-30 minutes before cooking to bring them to room temperature. This ensures that the steak cooks evenly.
- Season the Steak: Pat the steaks dry with paper towels to remove any excess moisture, which helps achieve a nice sear. Season both sides generously with salt and freshly ground black pepper.
Cooking the Steak:
- Heat the Pan: Heat a heavy skillet (preferably cast iron) over medium-high heat for about 3-4 minutes. Add olive oil and heat until the oil begins to shimmer.
- Sear the Steak: Place the steaks in the hot pan and sear for 3-4 minutes on each side for a medium-rare steak. Adjust the time if you prefer your steak more or less cooked (for rare, sear for about 2 minutes per side; for medium, 5 minutes per side). Avoid moving the steak around in the pan to develop a good crust.
- Add Butter and Herbs: When the steak is nearly done, add the butter, garlic, thyme, and rosemary to the pan. Spoon the melted butter and herbs over the steak for an additional 1-2 minutes to infuse flavor into the meat.
- Rest the Steak: Remove the steak from the pan and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a moist and tender steak.
Cooking the Mushrooms:
- Sauté the Mushrooms: In the same pan, add a tablespoon of butter and sauté the sliced mushrooms for about 5-7 minutes, or until they are golden brown and softened. Stir occasionally to avoid burning the garlic.
- Add Garlic and Herbs: Add the minced garlic, thyme, and rosemary, and cook for another 1-2 minutes until fragrant. The garlic should be golden but not burnt.
- Deglaze the Pan: Pour in the beef broth, scraping the bottom of the pan with a wooden spoon to release any flavorful bits stuck to the pan. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
Serving the Steak:
- Plate the Steak and Mushrooms: Place the rested steak on a plate. Spoon the sautéed mushrooms and herb sauce over the steak.
- Garnish and Serve: Garnish with a squeeze of fresh lemon juice (optional) and serve immediately.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 2
- Calories: 450
- Fat: 35g
- Carbohydrates: 10g
- Protein: 35g