Garlic Butter Steak Mushroom Bowls (Print)

A savory bowl of seared steak, buttery mushrooms, and creamy potatoes enhanced with garlic butter.

# Ingredients:

→ Steak

01 - 1.3 lbs sirloin or ribeye steak, cut into bite-sized pieces
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste

→ Potatoes

04 - 1.75 lbs Yukon Gold or red potatoes, peeled and cubed
05 - 2 tbsp unsalted butter
06 - 1/3 cup + 1 tbsp milk
07 - Salt and black pepper, to taste

→ Mushrooms

08 - 10 oz cremini or button mushrooms, sliced
09 - 1 tbsp olive oil
10 - 1 tbsp unsalted butter
11 - Salt and black pepper, to taste

→ Garlic Butter Sauce

12 - 3 tbsp unsalted butter
13 - 4 cloves garlic, finely minced
14 - 1 tbsp fresh parsley, chopped
15 - 1 tsp fresh thyme leaves (optional)

# Instructions:

01 - Place potatoes in a large pot and cover with cold water. Add salt. Bring to a boil, reduce to a simmer, and cook until fork-tender, about 15-20 minutes. Drain and return to pot. Add butter and milk, mash until creamy. Season with salt and pepper. Cover and keep warm.
02 - Heat olive oil and butter in a skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook until golden and moisture is evaporated, approximately 6-8 minutes. Transfer to a bowl and set aside.
03 - In the same skillet, add olive oil. Season steak with salt and pepper. Sear in batches over high heat for 2-3 minutes per side until browned and medium-rare or desired doneness. Transfer to a plate and tent with foil to keep warm.
04 - Reduce heat to medium. Melt butter in the skillet. Add garlic and sauté until fragrant, about 1 minute. Stir in parsley and thyme leaves.
05 - Divide mashed potatoes evenly among four bowls. Top with steak pieces and sautéed mushrooms. Drizzle with garlic butter sauce and garnish with extra parsley if desired.

# Pro Tips:

01 -
  • The garlic butter sauce is the kind of secret you want to keep to yourself, but can never quite hold back from sharing.
  • Every bite strikes a balance between creamy, savory, and bold, making each mouthful genuinely satisfying.
02 -
  • If you rush and overcrowd the pan with steak, you’ll lose that lovely brown crust and the pieces turn grey — patience really pays off.
  • Warming the milk before adding it to the potatoes makes them so much smoother, a discovery that was quite literally a game-changer for me.
03 -
  • Rest your steak pieces under foil for a few minutes after searing to keep every bite tender.
  • Let the garlic just turn golden in butter, not brown, for the best mellow flavor in your sauce.
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