Herbed Garlic Butter Steak & Mushrooms

Tuesday 27 October 2020

Herbed Garlic Butter Steak & Mushrooms

 Red meat is not something we eat very often in our house.  Most of the time we will eat chicken or fish and often we won't have meat at all.  When we do have red meat however, it is usually in the form of chops or steak.

I do love a good beef steak.  It is my love of a good steak which keeps me from going off meat entirely.  I just crave one every now and then. And when I do get a steak I am very picky about where it comes from.


My preferred cut is a rib eye. Well marbeled with soft fat that melts and no gristle.  About 1/2 to 3/4 of an inch thick.  Of course I also love a tenderloin steak, but those are not very often in the budget! 

My mother loved t-bone steaks. She and my father would buy a hind of beef every year for the freezer.  She would carefully jot down which cuts she wanted, how many roasts, steaks etc. We never got our meat from a shop, wrapped in plastic. It came from the freezer, wrapped in brown paper.

Unfortunately my mother did not really know how to cook a steak.  She didn't like getting her cooktop all dirty and so she pretty much stewed any steak she cooked by cooking it on a low temperature so that it wouldn't spatter.


They were never brown. No properly brown, with sticky gilded edges that are all caramelised and delicious. I never truly learned to appreciate steak until I became an adult and learned how to properly cook one.

Herbed Garlic Butter Steak & Mushrooms


I am not afraid of a dirty cook top.  You cannot be a decent cook and be afraid at getting the top of your stove dirty. I know, it can often be a pain to clean up, especially if we are tired and it is at the end of the day.

It is always worth the extra effort however. It really only takes a few minutes and food which is properly browned and cooked tastes ever so much better!

Herbed Garlic Butter Steak & Mushrooms


These steaks I cooked today were Strip Loin Medallions. I couldn't get any rib eyes and had to settle for what they had.  They came two medallions to the pack. 

Here is a good tip. If you are buying supermarket steaks they will have been injected with water and food colouring to make them look nice and pink.  Take them out of the plastic wrap, pat them dry and leave them uncovered in the refrigerator to dry out overnight.

Herbed Garlic Butter Steak & Mushrooms

This is the best way to get the nicest colour when it comes to browning your steaks. And a nice colour means a nice flavour. When cooking a steak on the stove top you always want to start it off on a high heat.

This will give you a really good sear on you meat. Also don't flip it more than once. Agitating your meat by flipping it over and over again causes it to release too many juices.

Herbed Garlic Butter Steak & Mushrooms

Its the same with mushrooms. There is no need to wash your mushrooms in water.  They will become waterlogged if you do. Simply wipe them clean with a damp cloth. I cut them into thick slices.

Add your fat to the pan over medium high heat, and as soon as it begins to foam, add the mushrooms. Leave them to cook for a good 3 to 5 minutes without stirring. That way you will get nice caramelized edges on at least one side.

Herbed Garlic Butter Steak & Mushrooms

The only mushrooms we had in our house when I was growing up came in a can. I don't remember ever seeing fresh mushrooms in a shop.  And they all came from China. I shudder now at the thought. 

They were always a grey brown colour and quite rubbery, but we ate them because we thought they were exotic.  I guess they would have been considered exotic. I doubt my grandmother ever cooked a mushroom in her lifetime!

Herbed Garlic Butter Steak & Mushrooms


We used to throw these rubber mushrooms on top of pizzas and all sorts.  We would fry them up with onions and smack our lips. What we were tasting was butter and maybe garlic (another rare ingredient.) 

I don't think I had an actual fresh mushroom until I was well into adulthood. What a taste revelation! I love them raw in salads and of course fried.  I especially love fried mushrooms with steaks!

Herbed Garlic Butter Steak & Mushrooms

Especially if they have been properly cooked. Golden brown at the edges and tender, and if you add some herbs and garlic to them, so much the better.

That's where most of the flavour in this dish comes from today.  From the mushrooms, which are fried til golden brown.  The addition of fresh garlic and herbs lifts them from tasty to sublimely delicious.

Herbed Garlic Butter Steak & Mushrooms


There is no rubber here. Just lush perfectly cooked mushrooms, well flavoured and delicious, spooned over perfectly cooked steaks.

The steaks are simply seasoned with salt and pepper. You need nothing more. If you have a good steak and it is properly cooked the flavour speaks for itself.

Herbed Garlic Butter Steak & Mushrooms

The mushrooms are the perfect accent. Herby and woodsy and rich with butter and garlic. But that's not all that lifts these steaks to perfection, no . . . that's not all.

A final pat of butter is situated on top of each cooked steak so that it melts down into the flesh adding an extra special touch of flavour.


Its not alot really. Just a touch, but it is enough and it is gorgeous. I like my steaks medium rare, if you prefer yours more well done you may want to cook them for a bit longer. 

Back in the day we used to go to the Ponderosa restaurant for a steak dinner.  With baked potatoes, and mushrooms, fried onions and salad. We were in heaven.

This beats that by a mile.  Just sayin . . . .



Herbed Garlic Butter Steak & Mushrooms

Herbed Garlic Butter Steak & Mushrooms

Yield: 4
Author: Marie Rayner
prep time: 5 Mincook time: 20 Mintotal time: 25 Min
Tender and juicy steaks cooked to perfection and served with herbed butter mushrooms. Delicious!


  • 1 TBS light olive oil
  • 1 TBS butter
  • 1/2 pound mushrooms, thickly sliced (8 ounces. I used a mix of white closed cap and chestnut)
  • 3 cloves of garlic, peeled and minced
  • 1 tsp chopped fresh thyme leaves
  • 1 tsp chopped fresh rosemary
  • 1 tsp fresh chopped oregano
  • 2 lean Strip Loin steaks, or 4 medallions
  • salt and black pepper to taste
To finish:
  • 2 TBS butter
  • a bit of chopped thyme, rosemry and oregano


  1. Heat a large skillet over medium high heat. Add the oil and the butter. As soon as the butter begins to foam, add the mushrooms. Leave without agitating or moving until they start to turn golden brown. Add the herbs and garlic, give it all a good stir and cook for a further 3 minutes. Remove to a bowl.
  2. Season the steaks all over with salt and pepper.  Turn the skillet heat to high. Add the steaks and cook for 3 minutes  per side. They should be nice and brown. Turn the heat down to medium and cook for a further 5 to 8 minutes for medium rare.
  3. Return the mushrooms to the skillet.  Divide the butter between the steaks, placing a small pat in the centre of each, and allowing it to melt.  Sprinkle with the additional herbs and serve.
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Herbed Garlic Butter Steak & Mushrooms

Red meat is not something I generally eat a lot of. I have low iron levels however and so I thought I might try to eat some red meat once a week instead of the once a month. I know liver is supposed to be good for you, but I cannot abide it.  Just the smell of it cooking makes me gag. Me <=== spoilt brat. 

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  1. I'm a huge fan of mushrooms. We did eat them when I was young. My father knew a farmer and we would go to his property in the autumn and pick huge, wonderful field mushrooms. Mum made soup with them or used them baked to accompany a roast. She's make a mixture of cream cheese, egg, thyme, garlic, parsley and spoon it on top then pop them in the oven. We loved them done like that and I still do that today.

    But yes, I remember those tinned button mushrooms from China. I have seen them for sale here still - I'm surprised that anyone buys them as they taste of nothing.

    Because where I grew up was warm, we often had barbeques so that was the time mum cooked steak. She favoured porterhouse steak while my father loved tbones. I have cooked a similar thing to your dish with eye fillet. But at the end, I remove the steak, deglaze the pan with some red wine, dijon mustard and worcestershire sauce, then stir in some cream so you have a rich, creamy mushroom sauce to pour over the steaks. I've not made that dish in years, but these days we don't really eat red meat.

    1. How wonderful that you had access to beautiful fresh mushrooms when you were growing up. I think in our house the problem was my father only liked certain things and food was prepped according to his tastes, and quite rightly so I guess as he was the head of the household! Your sauce sounds lovely Marie! xoxo

  2. This sounds delicious, what a special dish! Mushrooms!!! V.

    1. Thanks V! I love mushrooms cooked properly! xoxo

  3. My parents ordered a hind also:)And cans of Fiesta chips;)And my mother cooked great crispy edged steaks in her cast iron pan:)My brothers would get spoiled w/ steaks for brunch..she wasn't an adventurous cook but she had her specialties.
    My dad burned chickens on the rotisserie of the BBQ and we loved them..go figure..and his fries..OMGEE..fried.I don't fry.I bake.
    I have a ceramic cooktop and any meal splatters and a pain to clean.I've never had gas except when we were away..Caroline has it..do you? Hate cleaning that cooktop but you know I love to cook and bake so I do.And I have to do it every time..clean it.OCD for that.
    THis looks yum.

    1. Oh were our moms not special Monique! I think so. I don't like cleaning my stove for sure, but I don't let it keep me from cooking things proper! I do have a gas top, electic oven. I love cooking with gas. Thanks! xoxo

  4. Haha yep, I remember the tinned rubber "mushrooms" well... too well, now there's a memory better forgotten. Mum used to do Uncle Ben's converted white rice with a tin of these things stirred in, dotted with butter then baked. Obviously, the buttery crust top was sought after by all us kids, then we'd carefully spoon around those yucky mushrooms like we were dealing with land mines, lol. And no matter how many times the serving dish of mushroom dregs returned to the kitchen, Mum would present that darn rice dish regularly with pride like it was a family favourite. Oh the memories you trigger Marie, lol.

    1. It sounds like an adventure Jen! I bet the buttery crust was much esteemed by all! I think food memories are the best kind, even the bad ones. Mostly because they are also family memories, built into our family's DNA! xoxo

  5. We don't eat steak often, though I love it. It's just pretty pricey here. But this looks so good, I'm inclined to put it on my shop list soon and make a special night of it. Thanks for the great tip about the water in the steak. I had no idea!

    1. Its not something that is eaten very often here either Jeanie, so when I do I want to make sure its done well! You are welcome and thank YOU! xoxo


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