Steak with Mushroom Cream Sauce (Easy Steakhouse-Style Recipe)
Most steak houses charge you an extra fifteen bucks for the mushroom sauce, and half the time it tastes like it came from a packet. This recipe gives you proper restaurant-level sauce right in your own kitchen; rich, silky, and built from the drippings of a perfectly seared steak.
The technique is what makes it work. You sear the steak hard in a cast-iron pan to build that crust, then use those browned bits stuck to the pan (that’s the fond) to create the sauce base. The brandy deglazes it all, the cream makes it luxurious, and those caramelized mushrooms tie it together. It’s the kind of sauce that makes people clean their plates.
We’ve been making steaks this way for years – it’s faster than firing up a grill and gives you better control. One pan, serious results, and that sauce alone is worth the fifteen-minute effort. Craving a bolder flavor? This red wine mushroom sauce variation is a reader favorite.
For the Steaks
- Good quality steaks (ribeye, NY strip, or filet), about 1 to 1 ½ inches thick. We love ordering steaks from Porter Road.
- Kosher salt
- Avocado oil or neutral cooking oil
For the Mushroom Cream Sauce
- Mushrooms (cremini, shiitake, or button), cleaned and sliced
- Shallot, minced
- Garlic cloves, minced
- Brandy or cognac (or beef broth for a non-alcoholic version)
- Beef stock
- Heavy cream
- Unsalted butter
- Fresh thyme
- Salt and freshly ground black pepper
EquipmenT
- Cast-iron skillet (essential for steakhouse-style crust)
- Wire rack + baking sheet (for dry brining)
- Wooden spoon (for deglazing pan)
- Digital meat thermometer
📝 Step-by-Step: Cooking Steak with Mushroom Cream Sauce
Prep the Steaks
- Dry and season: Pat steaks dry with paper towels. Season both sides liberally with kosher salt. Place on a wire rack over a baking sheet and refrigerate overnight (dry brine).
- Bring to temp: Before cooking, rest the steaks at room temperature for 30–45 minutes.
Cook the Steaks
- Preheat skillet: Heat a cast-iron skillet over medium-high until hot. Add oil and swirl to coat.
- Sear: Place steaks in the skillet (listen for the sizzle). Cook 2 minutes without moving until a golden-brown crust forms.
- Flip: Cook an additional 2–3 minutes, or until steaks reach 125°F for medium-rare (use a thermometer).
- Rest: Transfer to a cutting board, tent loosely with foil, and rest.
Make the Mushroom Cream Sauce
- Sauté mushrooms: In the same skillet, melt butter. Add mushrooms with a pinch of salt and cook until golden, 5–6 minutes.
- Add aromatics: Stir in the shallot and garlic, and cook for 1 minute.
- Deglaze: Pour in brandy (or broth) and simmer 30 seconds. Scrape up browned bits from the pan.
- Finish: Add beef stock, reduce the heat to low, and stir in cream and thyme. Simmer 2–3 minutes until thickened and creamy.
Serve
- Plate: Spoon mushroom cream sauce generously over the steaks.
- Garnish: Finish with fresh thyme and a sprinkle of cracked black pepper.
🔄 Substitutions & Variations
- Steak cuts: Ribeye for marbling, NY strip for bold beef flavor, filet for tenderness. This versatile sauce also works on roasts and pork chops.
- Mushrooms: Mix cremini with shiitake for earthiness; button mushrooms for mild flavor. Or use smoky mushrooms for even bigger flavor.
- Cream swap: Half-and-half works for a lighter sauce, but won’t be as rich.
- Herbs: Swap thyme for rosemary for a woodier finish.
- Reverse Sear: for a different method, try the reverse sear technique for edge-to-edge doneness.
💡 Meat Nerd Tips
- Salt early: A dry brine in the fridge overnight draws out moisture, then reabsorbs it, deeply seasoning and tenderizing the steak.
- Cast iron = steakhouse crust: No pan holds heat like cast iron. That sizzle? It’s the Maillard reaction, giving you caramelized proteins that deliver unbeatable flavor.
- Don’t crowd the pan: Give steaks space or you’ll steam instead of sear. Cook in batches if needed.
- Thermometer = perfect doneness: Pull steaks at 125°F for medium-rare, 135°F for medium. Don’t guess – measure. Check your doneness with a thermometer – see the steak temp chart for exact pull temps.
- Sauce timing: Use the same skillet for the mushroom cream sauce to capture all the rich steak drippings.
- Deglazing power: Those browned bits on the bottom of the pan are pure umami. Deglaze with brandy—or beef broth for a non-alcoholic swap—to unlock every drop of flavor.
🍽️ Serving Ideas for Steak with Mushroom Sauce
- Serve over garlic mashed potatoes or buttery egg noodles, or heck, any type of pasta.
- Add a crisp green salad or roasted asparagus on the side.
- Pair with a bold red wine like Cabernet Sauvignon or Syrah.
🧊 Leftovers & Storage
- Store: Leftover mushroom sauce can be kept in an airtight container for up to 3 days.
- Reheat: Warm sauce gently over low heat; add a splash of cream if it thickens too much.
- Steak: Best enjoyed fresh – reheating will overcook it. Slice leftover cold steak for steak sandwiches.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
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Prep the steaks:
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Remove your steak from the package and pat it dry with a paper towel.
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Season both sides liberally with salt and rest the steak on a wire rack placed over a baking sheet in the fridge overnight.
Cook the steaks:
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Before cooking, let the steak sit at room temperature for 30 to 45 minutes.
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Preheat a large cast-iron skillet over medium-high heat and add the oil.
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Swirl to coat, and allow the oil to preheat until it begins to shimmer.
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Gently add your steak to the pan; you should hear a sizzle the moment the steak touches the cast iron.
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Let it sit for 2 minutes without moving it, until a golden-brown crust forms on the surface.
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Flip the steaks and cook for an additional 2 to 3 minutes, until they reach an internal temperature of 125 degrees F or your desired internal temperature, as measured with a digital meat thermometer.
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Transfer the steak to a cutting board and rest, tented with foil.
Make the Mushroom Sauce:
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In the same pan, add the butter, mushrooms, and a pinch of salt.
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Sauté the mushrooms until golden, about 5 to 6 minutes.
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Add the shallots and garlic, and cook for 1 minute longer.
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Carefully, deglaze the pan by adding the brandy and let it simmer for about 30 seconds to cook off the alcohol.
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Add the beef stock and, using a wooden spoon, scrape up and brown bits stuck to the bottom of the pan.
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Reduce the heat to low and stir in the cream and thyme.
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Let it simmer for about 2 to 3 minutes, until it has thickened and become creamy.
- Salt early: Dry brine steaks overnight for the best flavor and texture.
- Use cast iron: It’s the only way to get that steakhouse crust.
- Check temp, not guesswork: 125°F for medium-rare, 135°F for medium.
- Don’t crowd the pan: Work in batches so steaks sear, crowding creates steam.
- Build sauce in the same pan: Deglaze with brandy (or beef broth) to pull all the flavor into the mushroom cream sauce.
Serving: 1serving | Calories: 1739kcal | Carbohydrates: 18g | Protein: 104g | Fat: 135g | Saturated Fat: 71g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 51g | Trans Fat: 1g | Cholesterol: 470mg | Sodium: 582mg | Potassium: 2271mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2518IU | Vitamin C: 9mg | Calcium: 149mg | Iron: 10mg
❓ FAQs About Mushroom Cream Sauce for Steak
Cremini mushrooms are a go-to for depth of flavor, but a mix of shiitake and button mushrooms adds variety and texture.
No, beef stock works perfectly as a substitute for this creamy sauce, though the brandy or cognac adds a subtle depth and richness.
Yes, the sauce can be made up to 2 days ahead and reheated gently before serving. But you’re missing out if you don’t use the fond (the browned bits stuck to the bottom of the pan) you get from searing a steak.
Medium-rare (125°F–130°F) is ideal to keep steaks juicy and tender.
Absolutely. This mushroom cream sauce pairs beautifully with chicken breasts or pork chops.
