My steak and mushroom sauce recipe is a cozy dinner that feels fancy but is actually weeknight-easy — juicy beef and the creamiest umami-packed mushroom sauce. Pub who?
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Okay, this is a recipe I come back to a lot — because it’s simple, hearty, and feels a bit luxe without the fuss. Think perfectly seared steak (I used Porterhouse here but it’s whatever I get on special), topped with a creamy mushroom sauce that’s rich, savory, and just the right amount of indulgent without being heavy.
The sauce has a dreamy mix of butter, garlic, a little soy and Worcestershire, and a splash of cream, balanced with a hit of lemon to keep it fresh. Bonus: this dish is naturally gluten-free, low-carb, and high-protein, so it works for lots of dietary needs.
Whether it’s a weeknight treat or a casual dinner party star, this one’s a crowd-pleaser and doesn’t need a reservation – or a $40 pub bill.
👩🍳 You might also like these beef recipes: my healthy ground beef Stroganoff, garlic butter steak bites (with cabbage), steak and baked potato (with umami butter), cumin butter steak, or beef and mushroom stew.
What You’ll Need
Here is what you’ll need for this steak and mushroom sauce recipe. Find the full measurements in the recipe card below.
- For the steaks: Porterhouse steaks, or use ribeye, sirloin, or any cut you love. I usually go for grass-fed, but whatever you can afford works. Olive oil and butter – classic combo for a golden crust and buttery finish. I also like to add rosemary for a herb aroma that’s amazing with beef. Plus, salt and pepper for seasoning, of course.
- Mushrooms (button, cremini, or a mix) – the star of the sauce. These are earthy and meaty. Use any mushrooms you like, even a wild mix.
- Also for the sauce: More butter (because yes) and garlic (because obviously). Then it’s light soy sauce and Worcestershire – umami bombs, chicken stock to thin the sauce and add savory depth, and light cream to make it creamy without being too rich. I like to add a little lemon juice to lift everything up right at the end.
- PS. Beef stock works too, and heavy cream is fine if you’re after that extra-lush vibe.
How To Make Steak & Mushroom Sauce
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for steak and mushroom sauce.
Mushroom Sauce (Do This First)
- Sear mushrooms in butter — don’t stir for 2 minutes to get that golden edge. Add garlic and cook for a few more minutes.
- Add seasoning, sauces, stock, then cream and lemon. Let it bubble away to thicken slightly. Set aside.
Steak (Pan-Fried But Can Be Grilled)
- Bring steak to room temp and season with salt. Set aside. You can do this before you make the mushroom sauce.
- Cook steak in a hot pan with olive oil, butter, and rosemary. Sear 3.5-4 mins per side.
- Let steak rest, then pour the juices into the mushroom sauce.
- Slice the meat (if you wish) and serve with the creamy sauce on top or on the side.
Watch The Video
Recipe Tips
- Don’t skip the lemon! That little squeeze at the end totally balances the richness.
- Rest your steak: It’s tempting to slice right in, but waiting 1–2 mins keeps it juicy.
- Cream control: If you like a saucier situation (me too), bump up the cream by a splash or two.
- For the mushroom sauce: You can totally prep it ahead and reheat gently before serving.
- Storage tips: Leftovers keep well in the fridge for up to 3 days. The sauce reheats beautifully — just warm it gently. Freezing? You can, but the cream might separate a little. Stir well after thawing.
- Make-ahead tips: Make the mushroom sauce ahead and store it in the fridge. You can also season the steak in advance and let it come to room temp before cooking.
Serving Suggestions
Keep it light with steamed greens or a simple side salad, or go cozy with mashed potatoes or homemade fries (my favorite, I use the air fryer). When I am feeling fancy, I love making these crispy oven-roasted mini potatoes from Killing Thyme. Also great with cauliflower or roasted butternut squash mash if you’re keeping things low-carb. You can also make my lemon garlic asparagus or pan-fried broccoli. My radish salad with peas and avocado is a refreshing addition.
💬 If you’ve tried this steak and mushroom sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Ingredients
For the Steaks:
- 1 lb beef steaks Porterhouse or your favorite cut, about 8 oz / 225 grams each steak
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon butter
- 2 sprigs rosemary
- ¼ teaspoon black pepper
For the Mushroom Sauce:
- 11 oz mushrooms about 300 grams sliced (button, cremini, or mixed)
- 1 tablespoon butter
- ¼ tsp salt
- ¼ teaspoon black pepper
- 2 cloves garlic minced
- 2 teaspoons light soy sauce
- 2 teaspoons Worcestershire sauce
- ⅓ cup chicken stock
- 150 ml light cream about ⅔ cup but can be a bit more
- 1 teaspoon lemon juice or squeeze of 1 wedge
Instructions
- Pat steaks dry and season with salt. Let them sit at room temp.
- Heat butter in a skillet over high heat. Add mushrooms and let them brown for 2 minutes without stirring. Stir and cook for another minute.
- Season with salt, add garlic, and stir for 2 more minutes.
- Add soy sauce, Worcestershire, and stock. Cook for 1 minute.
- Stir in cream, bring to a gentle bubble and let it thicken slightly. Finish with lemon juice. Set aside.
- In another skillet, heat olive oil and butter over high heat. Add rosemary.
- Cook steaks for 3.5–4 minutes per side for medium. Let rest 1–2 minutes.
- Pour any resting juices and rosemary butter into the mushroom sauce.
- Slice steak and serve with sauce spooned over or on the side.
Video
Notes
- Don’t skip the lemon! That little squeeze at the end totally balances the richness.
- Rest your steak. It’s tempting to slice right in, but waiting 1–2 mins keeps it juicy.
- Cream control: If you like a saucier situation (me too), bump up the cream by a splash or two.
- For the mushroom sauce: You can totally prep it ahead and reheat gently before serving.
- Storage Tips: Leftovers keep well in the fridge for up to 3 days. The sauce reheats beautifully — just warm it gently. Freezing? You can, but the cream might separate a little. Stir well after thawing.
- Make-Ahead Tips: Make the mushroom sauce ahead and store it in the fridge. You can also season the steak in advance and let it come to room temp before cooking.
Nutrition
FAQs
Absolutely. Ribeye, sirloin, or even filet mignon will work beautifully.
I like a mix! Button mushrooms are classic, but cremini or shiitake add depth. Go wild if you want to.
Yes! Use olive oil instead of butter and swap the cream for a plant-based alternative like oat cream. Don’t use coconut cream unless you want a tropical twist…but just don’t.
Yes — just make sure your soy and Worcestershire sauces are gluten-free.
This sauce was so good. I used tamari instead of soy and didn’t have Worcestershire sauce so used Coconut Aminos. Probably a different flavour but still delicious. I’ve just rediscovered the ease of going back to protein & 3 veg dinners and then a sauce to keep it interesting. Such a good weeknight formula.
Totally agree, we often overcomplicate things but protein and veg with a little sauce is so simple and can be very delicious and fun. Glad you liked it. By the way, Worcestershire adds a little acidity as well so as well as subbing with a little aminos, you can add a little splash of Balsamic vinegar or lemon.