The rich flavor of steak pairs wonderfully with mushrooms! Use this recipe to make a delicious Red Wine Mushroom sauce to serve on top of perfectly seasoned steaks.
We prepare both the steaks and the mushrooms in two separate pans in this recipe, but you can prepare the steaks on the grill or to your preferred method.
We like pan searing the steaks with the butter, garlic and thyme to add flavors that perfectly complement the Red Wine Mushroom sauce. Pair this recipe with your favorite red wine (similar to the wine you used in the sauce) and enjoy a beautiful dinner. Cheers!
- 4 Leahy’s Angus Beef Steaks (you can use ribeyes)
- 1 lb Button Mushrooms (new york strips)
- 1 cup Cabernet (t-bones)
- 1 cup Beef Broth (proterhouses or sirloins)
- .5 cup Butter (sliced)
- 2 clove Garlic (or similar dry red wine)
- 2 clove Garlic
- 2 Tbsp Vegetable Oil (divided)
- 1 sprig Thyme (minced)
- LGCM Ultimate Steak and Roast Rub (lightly crushed)
Melt 1/4 cup butter in a large skillet over medium high heat. Once the butter is melted, add in the mushrooms and minced garlic and cook until the mushrooms are golden.
Once the mushrooms are golden, pour the wine and broth into the skillet and stir all the ingredients together. Reduce heat to medium and simmer until the sauce is reduced by at least half.
While the Mushroom Wine sauce is reducing, heat a second large skillet to high heat, and add Vegetable Oil. Season the steaks to your taste with Steak and Roast Rub and add to the hot pan.
Cook for 3-4 minutes per side over high heat, flipping only once. After flipping steaks, add the remaining 1/4 cup of butter to the pan along with crushed garlic and fresh thyme. Baste the steaks with the melted butter mixture for extra flavor.
Remove the steaks from the pan and let rest for 5 minutes. Serve with mushroom wine sauce over top and enjoy!