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Pan Seared Steak with Porcini and Herb Butter

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Tender pan-seared steak topped with a rich porcini mushroom and herb compound butter, along with caramelized onions for a flavorful and melt-in-your-mouth texture.

  • Total Time: 33 minutes
  • Yield: 2 servings

Ingredients

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)

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)

Instructions

  1. To prepare the compound butter, pour boiling water over half of the dried porcini mushrooms, cover, and let sit for 10 minutes until softened.
  2. Strain the mushrooms and press them with a paper towel to remove excess liquid. Slice the mushrooms and set them aside.
  3. In a food processor, pulse the remaining dried mushrooms into powder. Add the butter, salt, thyme, parsley, and half of the sliced mushrooms, then pulse until well blended.
  4. Remove the butter mixture, mix in the remaining sliced mushrooms, and roll it into a log with plastic wrap. Refrigerate for 30 minutes to 1 hour until firm.
  5. Preheat the oven to 475°F (245°C).
  6. Season both sides of the steaks generously with salt and pepper. Let them rest for a few minutes.
  7. Heat a large cast-iron skillet or oven-proof pan over medium-high heat. Add olive oil and butter.
  8. Place the steaks in the skillet and cook for 4 minutes. Flip and cook for another 4 minutes.
  9. If the steaks stick to the pan, let them cook for an additional 20-30 seconds before flipping.
  10. Remove the skillet from heat, add roasted garlic and fresh thyme, then place the pan into the preheated oven. Roast for about 5 minutes or until the steak reaches 135-140°F for medium-rare.
  11. Remove the skillet from the oven and spoon the pan juices over the steaks. Add a couple of pats of compound butter and let the steaks rest for 5-10 minutes.
  12. Serve with extra compound butter, caramelized onions, and fresh thyme if desired.

Notes

  • Ribeye steaks are recommended, but other cuts like New York strip or filet mignon can also be used.
  • The compound butter can be made a day ahead and stored in the fridge.
  • Grilling the steak instead of pan-searing is an option for a smoky flavor.
  • Leftover steak can be stored in an airtight container in the fridge for up to 3 days.
  • A meat thermometer is the most accurate way to check the doneness of the steak.
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Category: Main Course
  • Method: Pan-searing and oven roasting
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 steak with butter
  • Calories: 620
  • Sugar: 2g
  • Sodium: 650mg
  • Fat: 47g
  • Saturated Fat: 20g
  • Unsaturated Fat: 15g
  • Trans Fat: 1g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 47g
  • Cholesterol: 140mg

Find it online: https://omgmakethis.com/pan-seared-steak-with-porcini-and-herb-butter/