Pan Seared Steak with Porcini and Herb Butter

Why You’ll Love This Recipe

This pan-seared steak recipe stands out because of the combination of crispy, caramelized edges and a juicy interior, paired with a decadent porcini mushroom and herb butter. The earthy flavor of the porcini mushrooms complements the richness of the steak perfectly. The added touch of caramelized onions brings sweetness and depth to the dish, making each bite a flavorful experience. Whether you’re hosting a special dinner or craving a restaurant-quality steak at home, this recipe delivers.

Ingredients

Porcini Herb Compound Butter:

• 1/2 oz dried porcini mushrooms (divided)

• 1/2 cup room temperature butter

• 1 tsp kosher salt

• 3/4 tsp fresh thyme (minced)

• 1 tsp fresh parsley (minced)

Steak:

• 2 Ribeye steaks (about 1 – 1 1/2 inches thick, brought to room temperature)

• 2-3 cloves roasted garlic

• Sprigs of fresh thyme

• Kosher salt and black pepper

• 1 tsp olive oil

• 1 Tbsp butter

• Caramelized onions (amount to taste)

Directions

1. Prepare the Compound Butter:

   • To a small mixing bowl, add half of the dried porcini mushrooms. Pour boiling water over the mushrooms, cover, and let sit for about 10 minutes, until softened.

   • Strain the mushrooms and press them with a paper towel to remove excess liquid. Slice the mushrooms and set them aside.

   • In a food processor, add the remaining dried mushrooms and pulse until they are turned into mushroom powder.

   • Add the butter, salt, thyme, parsley, and half of the sliced mushrooms to the food processor. Pulse until well blended.

   • Remove the butter mixture and place it on a sheet of plastic wrap. Mix in the remaining sliced mushrooms and roll into a log. Twist the ends to seal and refrigerate for 30 minutes to 1 hour until firm.

2. Cook the Steak:

   • Preheat the oven to 475°F (245°C).

   • Season both sides of the steaks generously with salt and pepper and set them aside to rest.

   • Heat a large cast-iron skillet or oven-proof pan over medium-high heat. Add olive oil and butter.

   • Carefully place the steaks in the skillet, leaving space between them. Do not move the steaks once they are in the pan.

   • Cook for 4 minutes, then turn the steaks over and cook for an additional 4 minutes. If the steaks stick to the pan, they are not ready to flip—let them cook a bit longer, about 20-30 seconds.

   • Remove the skillet from the heat, add the roasted garlic and thyme, then carefully slide the pan into the preheated oven.

   • Roast for about 5 minutes or until the steak reaches your desired doneness (135-140°F for medium-rare). Use a meat thermometer to check.

   • Remove the skillet from the oven, spoon the pan juices over the steaks, and add a couple of pats of the compound butter. Let the steaks rest for 5-10 minutes.

3. Serve:

   • Serve the steak with an extra pat of compound butter, caramelized onions, and additional fresh thyme, if desired.

Servings and Timing

• Servings: 2

• Prep Time: 20 minutes

• Cook Time: 13 minutes

• Total Time: 33 minutes

Variations

• Steak Cut Alternatives: While ribeye steaks are recommended for their tenderness and flavor, you can also use other cuts like New York strip, filet mignon, or T-bone steaks. Adjust cooking times based on the thickness of the steak and desired doneness.

• Herb Butter Flavor Variations: You can mix in other herbs like rosemary or basil for a different twist on the flavor of the butter. Add a squeeze of lemon juice to the butter to give it a refreshing zing.

• Add Extra Toppings: Try adding sautéed mushrooms, grilled vegetables, or a drizzle of balsamic glaze as additional toppings for more texture and flavor.

Storage/Reheating

• Storage: Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. The compound butter can also be wrapped tightly and stored in the fridge for up to a week.

• Reheating: To reheat the steak, gently warm it in a skillet over low heat, adding a little butter or oil to prevent it from drying out. Alternatively, you can reheat it in the oven at 250°F (120°C) until warmed through. Avoid microwaving, as it may make the steak tough.

FAQs

1. What’s the best steak cut for this recipe?

Ribeye steaks are ideal for their tenderness and flavor, but other cuts like New York strip or filet mignon will also work well.

2. How do I know when my steak is done?

The best way to check for doneness is to use a meat thermometer. For medium-rare, the internal temperature should be around 135-140°F (57-60°C).

3. Can I make the compound butter ahead of time?

Yes, you can make the compound butter a day or two in advance. Just store it in the fridge until ready to use.

4. Can I use fresh mushrooms instead of dried porcini mushrooms?

Yes, you can substitute fresh mushrooms, but dried porcini provide a more intense, earthy flavor. You can use a steakhouse blend of mushrooms for a similar effect.

5. Can I cook the steak on a grill instead of in a skillet?

Yes, grilling the steak will give it a smoky flavor. Just be sure to sear the steak on both sides first to get that crispy exterior before finishing it in the oven.

6. Can I use a different type of butter for the compound butter?

You can use unsalted butter or ghee as a substitute for regular butter, but keep in mind that the flavor might slightly differ.

7. How thick should my steak be?

Steaks that are 1 to 1 1/2 inches thick are perfect for achieving a nice sear while still maintaining a juicy interior.

8. Can I add more herbs to the compound butter?

Absolutely! You can experiment with different herbs like rosemary, basil, or sage to customize the flavor of the butter.

9. How can I avoid overcooking my steak?

Using a meat thermometer is the most accurate way to avoid overcooking. Remove the steak from the oven once it reaches your desired temperature.

10. Can I use a non-stick pan instead of cast iron?

While a non-stick pan can work, a cast-iron skillet provides better heat retention and a superior sear, which helps create a crispy crust on the steak.

Conclusion

This pan-seared steak with porcini and herb butter is a true treat for steak lovers. The rich and flavorful compound butter adds a depth of taste that perfectly complements the juicy, tender steak. With a bit of effort, you can create a gourmet meal at home that rivals any steakhouse dish. Perfect for date nights, special occasions, or simply treating yourself to a delicious dinner, this recipe is sure to impress.

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