Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
This Pan Seared Garlic Butter Steak & Mushroom Cream Sauce delivers 21g protein and 460 calories per serving with fat-soluble nutrients that support hormone production. Batch-preps 4 servings on the stovetop in quick succession, offering a higher-fat option for training days when you need calorie density alongside adequate protein intake.
Ingredients
- •Beef, New York Strip Steak(198g)
- •1 pinch salt
- •1 pinch cracked pepper
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Unsalted Butter(60g)
- •Garlic(360g)
- •Thyme, Fresh
- •Garlic(120g)
- •Vinegar, Balsamic(10g)
Lea & Perrins is the standard. A little goes a long way.
- •Mushrooms, Cremini(240g)
- •Cream, Heavy Whipping(120g)
Instructions
- 1Before cooking, allow steaks stand 30 minutes at room temperature. Then season all sides with salt and pepper.
- 2Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. When pan begins smoking, lay the steaks into the pan away from you, in batches of two and cook 3 minutes on each side or until browned.
- 3Reduce heat to medium-low; add 2 tablespoons of butter, 3-4 sprigs of thyme, and 3 garlic cloves to the pan. Allow the butter to foam a little and baste the steaks (use an oven mitt, hold pan handle and very carefully tilt pan toward you so butter pools in the pan, and baste steaks with a large spoon).
- 4Baste constantly while cooking for a further 1-2 minutes, or until the steaks are done to your liking. (For well done steaks, flip them a couple more times while cooking until done to your preference.)
- 5Discard the thyme and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steaks, then remove them and let rest. (Discard the thyme and garlic, but leave the second lot of pan juices in the pan.)
- 6While steaks are resting, add the crushed garlic to the buttery juices in the pan. Sauté on medium heat for 30 seconds until fragrant. Add the vinegar and mushrooms and cook until soft, then add the cream. Season with salt and pepper to your taste.
- 7Serve steak with the mushrooms sauce and garlic roasted potatoes.
Nutrition — Per Serving
460
calories
21g
protein
37g
fat
- Carbohydrates
- 44g
- Saturated fat
- 8.1g
- Sodium
- 56 mg
- Dietary fiber
- 2.9g
4 servings per batch · ~285g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Pan Seared Garlic Butter Steak & Mushroom Cream Sauce have?
Each serving delivers 21g of protein with 460 calories, 37g fat, and 44g carbs. The high fat content from butter and cream makes this a calorie-dense option despite moderate protein.
How long does Pan Seared Garlic Butter Steak & Mushroom Cream Sauce take to prep?
This quick prep recipe yields 4 servings on the stovetop in approximately 15-20 minutes total. It's efficient for batch-prepping a restaurant-quality dinner across multiple meals.
Is Pan Seared Garlic Butter Steak & Mushroom Cream Sauce good for muscle gain?
At 460 calories with 44g carbs and 37g fat per serving, this recipe supports muscle gain phases by delivering the surplus calories needed for a bulk. The 21g protein is moderate, so pair with additional protein sources to hit daily targets.
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