Steak With Red Wine Mushrooms Recipe

Does steak really need an introduction? Juicy, pink, tender beef is one of the most beloved upscale dining options in the world, and when done well, is true to its reputation. Even at its least preferred level of doneness – well-done, we're looking at you — steak is hard to refuse. Pair it with another steakhouse classic, mushrooms, and it's basically unbeatable (unless you're vegetarian, of course). So how do you make a good thing ... great?

Any cut of steak here will do, whether you prefer a flavorful strip or tender mignon. We recommend going all out here and splurging on your favorite cut. In this recipe developed with Michelle McGlinn, we sear ribeye to perfect, tender pink, then make a rich red wine pan sauce out of the drippings. Filled with a variety of mushrooms all offering a blast of umami, the sauce completes the meal. And if that wasn't enough? A savory thyme and garlic compound butter melts into it all for a dinner you won't forget.

Head to your local butcher and pick out a couple of your favorite cuts of steak. We use ribeye in this recipe, which is tender and responsive to flavorful butters and sauces. Other options could include New York strip steaks, hanger steaks, or filet mignons. When choosing a steak to pan-sear, look for a steak with about 1-inch thickness.

For the seasoning, butter, and sauce, grab salt, pepper, fresh thyme, fresh rosemary, unsalted butter, garlic, red wine, beef stock, and mushrooms. You can certainly use white or baby bella mushrooms here, but since it's already such a fancy meal, try finding varieties like king trumpet, oyster, or chanterelle. These mushrooms will be at farmer's markets, specialty grocers, or stores like Whole Foods. You can mix and match for a better variety of flavor and texture — we used a little over 2 ounces each of trumpet, oyster, and cremini.

For the wine, search for something dry with notes of wood, tobacco, spice, and dark berries, like a cabernet. For something a little less rich, try a Zinfandel. Seek out fresh herbs, too — they'll come in handy for basting the steaks.

Compound butter sounds fancy, but is as easy as stirring some herbs into softened butter. Do just that — soften the butter by microwaving it for 3 seconds per side (keep it in the wrapping and rotate) then stir it with grated garlic, salt, pepper, and herbs. Once combined, spoon the mixture onto a piece of plastic wrap and roll it neatly into a log. Put the butter in the refrigerator while preparing the steaks and mushrooms, where it will harden for later use.

Cooking the mushrooms before the steak imparts the umami flavor into the meat. To cook the mushrooms, sauté in a cast-iron skillet over medium heat until browned and glossy. You don't need to cook them all the way through just yet, because they'll be added back into the sauce later on.

Start melting 2 tablespoons of butter in the skillet, bringing the heat up to medium-high. Add a crushed clove of garlic and a few sprigs of thyme and rosemary, then, once hot, add the steaks. Sear until a crust forms on one side, then flip. Tilt the pan towards yourself, collecting the melted butter at the bottom, and use a spoon to rapidly splash butter over the cooked side of the steak. Repeat until the steak has a browned crust on both sides, then remove and set it aside. Tent the steak with foil to keep it warm.

Reduce the heat in the skillet down to medium-low and add the wine. Bring the wine to a simmer and reduce by about half. If you're not sure, look at the sides of the skillet, where the wine will have left a residue at the height it started. Pour in the broth and reduce again, until the liquids are slightly thickened. Take your prepared compound butter out of the fridge and add about 2 tablespoons to the reduction — or about half the log — whisking to combine. The sauce will thicken and become glossy. Add the mushrooms back to the sauce and lightly simmer until warmed through. Remove the pan from the heat and let it rest while you cut the steaks.

Slice the steaks against the grain and divide onto plates, then ladle the mushrooms and sauce over top. Divide the remaining 2 tablespoons of compound butter onto the finished steaks, and garnish with any extra thyme or rosemary you have on hand.

Of course, there's no need to waste the rest of the wine. Serve the steaks with the wine used in the sauce, and pair them with creamy mashed potatoes or parsnips. If you plan to have leftovers, save the steaks separately and reheat gently in the oven. If saving the mushrooms, don't be alarmed — the solidified fats will melt down with a quick blast in the microwave.