Pan Seared Steak with Porcini and Herb Butter
Pan seared steak is then oven roasted to juicy perfection, topped with a porcini mushroom and herb compound butter and caramelized onions!
No need to go to an expensive steakhouse, you can have restaurant quality pan seared steak at home for a fraction of the price! The secret is in the pan sear/oven roasting technique, then topping the steak with a fantastic compound butter!
If you’re a vegetarian, you might want to look away now… this post is alllll about the MEAT!
My husband and I LOVE going out to a great steakhouse, but we don’t like that big check that comes at the end of the meal… know what I mean? Hundreds of dollars = YIKES! Thankfully, I’ve been working on cooking the perfect “steakhouse style” steak for a while now, and I’ve got it. And I’m going to share the secret with you 🙂
While you can grill a great steak… for the most tender, juicy and flavorful steaks, you need to sear them in a hot pan, then finish the cooking in an oven. I use this method for all the steaks I cook, whether it’s a filet mignon, sirloin, or a beautifully marbled ribeye!
One of my favorite pairings with a nice pan seared steak is a flavorful mushroom and onion combo. So for this recipe, I caramelized some onions, and made an amazing herb and porcini mushroom compound butter. This butter… oh man… you’ll be wanting to put it on just about everything! It’s so earthy, savory, with the perfect amount of freshness from the herbs.
This method for cooking the steak will work for any compound butter, so feel free to get creative and come up with whatever flavors you’d like best! As for the onions, I usually caramelize a bunch, and freeze them, so I’ll always have some on hand. But you could absolutely make them fresh as well.
As for the perfect “doneness” of your steak… that’s up to you. We usually prefer medium rare or medium, and I use a meat thermometer (this one!) to ensure it’s done to our liking 🙂 Here’s a helpful chart for steak temperatures:
Just remember that once you pull your steak out of the oven and you’re letting it rest (super important to do for a juicy steak!), the temperature will continue to rise an additional 5-15 degrees, so if you want your final temperature to be 145 degrees, you will want to pull it from the oven when it reaches at least 130 degrees.
So now that you have the perfect steak, the question is, what to have with it? Here are some of my favorites!
So the next time you’re itching for an amazing steak… skip the expensive steakhouse and make it at home instead!!
- 1/2 oz dried porcini mushrooms divided (steakhouse blend mushrooms may be substituted)
- 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 is up to you)
To a small mixing bowl, add half of the dried porcini mushrooms. Pour boiling water over the mushrooms, cover, and let sit about 10 minutes, until mushrooms are soft.
Strain out mushrooms and press with a paper towel to press out the extra liquid.
Slice mushrooms and set aside.
Add remaining dry mushrooms to a food processor and pulse until they are turned into mushroom powder.
To the food processor, add the butter, salt, thyme, parsley and half the sliced mushrooms. Pulse until well blended.
Remove butter to a sheet of plastic wrap. Mix in remaining sliced mushrooms and roll into a log, twisting the ends to seal. Refrigerate 30 minutes to an hour, until firm.
Preheat oven to 475 degrees F.
Liberally season both sides of the steaks with salt and pepper and set aside to rest.
Over MED-HIGH heat, heat a large cast iron skillet (or oven proof pan) and add olive oil and butter.
Carefully place both steaks in the skillet, leaving room between the two. Once the steaks are in the pan, do NOT move them. Cook for 4 minutes, turn steaks over and cook another 4 minutes. If you try to flip the steaks and they are sticking to the pan, it means the steaks aren't ready to flip yet. Give them another 20-30 seconds and try again.
Remove pan from the heat, add garlic and thyme and slide pan carefully into the oven.
Bake about 5 minutes, then check doneness with a meat thermometer.
Once steak reaches desired doneness (about 135-140 for medium rare), remove from the oven.
Spoon pan juices over the top of the steak, add a pat or two of the compound butter, and let rest for 5-10 minutes.
Serve with an additional pat of compound butter, caramelized onions, and additional fresh thyme if desired.
1. Recipe adapted from FoodieCrush