This steak and mushrooms recipe combines pan-seared New York strip steaks with a creamy mushroom sauce made with red wine, Dijon mustard and heavy cream. Everything cooks in the same cast-iron skillet, so the sauce gets all those browned bits left behind by the steak. Definitely do not waste those.
I love this recipe for date night or whenever I want a steakhouse-style dinner without actually going to a steakhouse. It looks impressive, but the entire thing takes about 30 minutes and the ingredient list is pretty short.
Serve the steak with mashed potatoes, roasted vegetables or some crusty bread to catch the extra sauce. Honestly, the sauce might be the best part.
Why You’ll Love This Recipe
- It’s ready in about 30 minutes. The steaks sear quickly, finish in the oven and rest while you make the sauce.
- Everything cooks in one skillet. The steak drippings become the base of the mushroom sauce, which means more flavor and fewer dishes.
- The sauce is really good. Mushrooms, red wine, Dijon and heavy cream make a rich sauce without requiring a long simmer.
- You control the doneness. Use an instant-read thermometer and pull the steaks when they reach the temperature you actually like.
- It feels fancy without being complicated. Basically, this is a very solid date-night dinner that does not require spending the entire night in the kitchen.
What Cut of Steak Should I Use?
New York strip is my first choice for this recipe. It has enough marbling to stay juicy, but it is not quite as fatty as a ribeye. Look for steaks that are about 1 to 1½ inches thick so they can develop a good crust without overcooking in the center.
You can absolutely use ribeye or filet mignon instead. Just keep in mind that cooking time depends on the thickness of the steak, not only the cut. This is why a meat thermometer is much more useful than following an exact number of minutes.
If your steaks are thinner than 1 inch, you may not need to finish them in the oven. Sear them on the stovetop and begin checking the internal temperature early.
Steak and Mushrooms Recipe Ingredients
You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
- New York strip steaks: Choose steaks with visible marbling that are roughly the same thickness so they cook at the same rate.
- Olive oil: You only need enough to lightly coat the skillet. Refined or light olive oil is better for very high heat. Avocado oil also works well.
- Salt and black pepper: Season the steaks generously. A thick steak needs more salt than you probably think.
- Red onion: Finely chop it so it softens quickly and blends into the sauce. Shallot is also really good here.
- Button mushrooms: Slice them evenly so they cook at the same rate. Cremini mushrooms work too and have a slightly deeper flavor.
- Red wine: This loosens all the browned bits from the pan and gives the sauce more depth. Use a dry red wine that you would actually drink.
- Dijon mustard: Adds a little tang and helps balance the richness of the cream.
- Heavy cream: This turns the red wine and pan drippings into a smooth, creamy mushroom sauce.
- Parsley: Adds freshness at the end. And obviously, it makes the finished plate look better.
See recipe card for quantities.
How to Make Steak and Mushrooms
Preheat the oven to 400°F. Pat the steaks completely dry with paper towels, then season both sides generously with salt and freshly ground black pepper.
Drying the surface matters. Any moisture on the steak has to evaporate before browning can begin, and we are here for the crust.
Step 2: Sear the steaks
Heat a large cast-iron skillet over high heat until very hot. Add enough oil to lightly coat the bottom of the skillet.
Place the steaks in the skillet and leave them alone for 2 to 3 minutes. Once a deep brown crust forms, flip each steak and sear the second side for another 2 to 3 minutes.
Try to flip them only once during the initial sear. Constantly moving the steaks makes it harder to get that dark crust.
Step 3: Finish the steaks in the oven
Transfer the entire skillet to the oven. Cook for another 4 to 6 minutes, depending on the thickness of the steaks and your preferred doneness.
Begin checking early with an instant-read thermometer. For medium-rare, I pull the steaks at approximately 125°F to 130°F because the temperature will continue to rise slightly as they rest.
Transfer the steaks to a cutting board and loosely tent them with foil. Let them rest while you make the sauce.
Step 4: Brown the mushrooms
Carefully return the hot skillet to the stovetop over medium heat. The handle will still be extremely hot, so keep an oven mitt over it as a reminder. I have learned this lesson before.
Add a little more oil if the skillet looks dry. Add the chopped red onion and cook for 2 to 3 minutes, until softened.
Add the sliced mushrooms. Spread them across the skillet and cook for 4 to 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
Pour in the red wine and scrape the bottom of the skillet with a wooden spoon to loosen all the browned bits. Let the wine simmer briefly so it reduces slightly. Stir in the Dijon mustard and heavy cream. Simmer for 2 to 3 minutes, until the sauce lightly coats the back of a spoon. Season with salt and black pepper to taste, then stir in the chopped parsley.
Slice the rested steaks against the grain and place them on a serving platter or individual plates. Spoon the creamy mushroom sauce over the steak and finish with more parsley.
That’s it. Steakhouse dinner handled.
Top Tip
Use an instant-read thermometer instead of relying entirely on cooking time. Two New York strips can look nearly identical and still cook at different speeds.
Insert the thermometer through the side of the steak into its thickest section. For medium-rare, remove the steak at about 125°F to 130°F and let it rest. For medium, aim for approximately 135°F to 140°F before resting.
Substitutions
- New York strip: Ribeye, filet mignon or sirloin can be used instead. Adjust the cooking time based on thickness.
- Button mushrooms: Cremini or baby bella mushrooms are my first substitute. A mix of wild mushrooms would be great if you want a stronger mushroom flavor.
- Red onion: Use one small shallot or a little yellow onion. Shallot will give the sauce a slightly milder flavor.
- Red wine: Beef broth can be used for an alcohol-free version. Add a small splash of balsamic vinegar at the end if the sauce needs acidity.
- Heavy cream: Half-and-half works, but the sauce will be thinner and should not be boiled aggressively.
- Dijon mustard: Whole-grain mustard works if you do not mind seeing the mustard seeds in the sauce.
Steak and Mushrooms Recipe Variations
- Add garlic: Stir one or two minced garlic cloves into the skillet during the final 30 seconds of cooking the onions.
- Use fresh herbs: Add thyme or rosemary with the mushrooms. Remove any woody stems before serving.
- Make it extra savory: Add a small splash of Worcestershire sauce with the Dijon mustard.
- Add blue cheese: Crumble a little blue cheese over the sliced steak before adding the mushroom sauce. Very steakhouse. Very good.
- Use white wine: Dry white wine creates a lighter sauce that still works really well with the Dijon and cream.
What to Serve with Steak and Mushrooms
This steak with mushroom sauce is rich, so I like serving it with something simple that can catch the extra sauce.
Roasted potatoes, mashed potatoes, asparagus, green beans or crusty bread all work. For something fresher, serve it with my Grilled Romaine with Feta or Fennel and Red Onion Salad.
If you want another steak option for your next dinner, try my Reverse Sear Steak, Wagyu Steak cooked in cast iron or Tomahawk Steak on the grill.
Make Ahead
The mushrooms and onion can be sliced a day ahead and stored separately in airtight containers in the refrigerator.
You can also season the steaks with salt and leave them uncovered on a rack in the refrigerator overnight. This dry-brines the meat and helps the surface dry out, which gives you an even better crust. Add the black pepper shortly before cooking.
I would not fully cook the steaks ahead of time. They are much better straight from the skillet, and reheating makes it very easy to push them past your preferred doneness.
How to Store Steak with Mushroom Sauce
Refrigerator: Store leftover steak and mushroom sauce in separate airtight containers for up to 3 days.
Freezer: The cooked steak can be frozen, although its texture will be best when fresh. Cream sauces can separate after freezing, so I do not recommend freezing the mushroom sauce.
Reheating: Warm the mushroom sauce gently in a small saucepan over low heat. Add a splash of cream or broth if it becomes too thick. Reheat the steak separately in a covered skillet over low heat just until warm. High heat will cook it again, and nobody asked for accidental well-done steak.
Frequently Asked Questions About Steak and Mushroom Sauce
How do I get a good crust on steak?
Pat the steak completely dry, preheat the skillet until very hot and do not crowd the pan. Once the steak goes into the skillet, leave it alone long enough for a dark crust to form before flipping it.
Should mushrooms be cooked separately from the steak?
The steak should come out of the skillet before you cook the mushrooms. This gives the mushrooms room to brown and prevents the steak from overcooking. You still get all the flavor from the steak because the mushrooms cook in the same pan.
What red wine is best for mushroom sauce?
Use a dry red wine such as Cabernet Sauvignon, Merlot or Pinot Noir. You only need ¼ cup, so use something you would be happy to drink with dinner.
Can I make creamy mushroom sauce without wine?
Yes. Replace the red wine with beef broth. Once the sauce is finished, taste it and add a small splash of balsamic vinegar or lemon juice if it needs a little acidity.
What temperature is medium-rare steak?
I remove the steak from the oven at approximately 125°F to 130°F. Its internal temperature will continue rising as it rests. Measure the temperature in the thickest part without touching the skillet.
Why did my mushroom sauce split?
The heat was probably too high. Once the heavy cream is added, keep the sauce at a gentle simmer rather than a hard boil. If it becomes too thick, stir in a splash of cream or broth over low heat.
Equipment
I use this 12-inch cast-iron skillet because it gets really hot, gives the steaks a great crust and can go directly into the oven. I also use this meat thermometer all the time. It takes the guessing out of cooking steak and makes it much easier to get the exact doneness you want.
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Steak and Mushrooms Recipe with Creamy Mushroom Sauce
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Gluten-Free, Keto, Low-Carb
Description
This steak and mushrooms recipe features pan-seared New York strip steaks topped with a creamy red wine mushroom sauce. It is made in one cast-iron skillet and ready in about 30 minutes.
Ingredients
For the steak
- 2 New York strip steaks, about 1 to 1½ inches thick
- 1 tablespoon olive oil, plus more as needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the creamy mushroom sauce
- ¼ cup red onion, finely chopped
- 1 cup button mushrooms, sliced
- ¼ cup dry red wine
- 1 teaspoon Dijon mustard
- ¼ cup heavy cream
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, plus more for serving
Instructions
- Preheat the oven to 400°F. Pat the steaks completely dry and season generously with salt and black pepper.
- Heat a large cast-iron skillet over high heat until very hot. Add the olive oil.
- Sear the steaks for 2 to 3 minutes per side, flipping once, until a deep brown crust forms.
- Transfer the skillet to the oven and cook for 4 to 6 minutes or until the steaks reach your preferred internal temperature. For medium-rare, remove them at approximately 125°F to 130°F.
- Transfer the steaks to a cutting board, tent loosely with foil and let them rest.
- Carefully return the skillet to the stovetop over medium heat. Add a little more oil if needed, followed by the red onion. Cook for 2 to 3 minutes, until softened.
- Add the mushrooms and cook for 4 to 5 minutes, until their moisture evaporates and the edges begin to brown.
- Add the red wine and scrape the browned bits from the bottom of the skillet. Simmer briefly, then stir in the Dijon mustard and heavy cream.
- Simmer gently for 2 to 3 minutes, until slightly thickened. Season with salt and pepper, then stir in the parsley.
- Slice the steaks against the grain and spoon the creamy mushroom sauce over the top. Garnish with additional parsley and serve.
Notes
- Cooking time will vary depending on the steaks’ thickness.
- Use an instant-read thermometer for the most reliable results.
- The skillet handle will remain extremely hot after it comes out of the oven. Keep an oven mitt over the handle while making the sauce.
- For the best browning, avoid crowding the mushrooms and allow their moisture to evaporate before adding the wine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
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