This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
Pan Seared Steak with garlic, thyme, rosemary, and butter then covered with sautéed mushrooms will quickly become a favorite go to meal. The simple technique is a favorite for steak!
Pan Seared Steak with Mushrooms is one of our favorite easy to make meals at home.
I asked Colt if he would be willing to walk us through How To Pan Sear Steak because it's his specialty.
He's perfected making a tender juicy steak over the years with a delicious flavorful outer crust.
Having 3 guys in the house a flavorful juicy steak is always one of the most requested dinners whether it's for an easy dinner or special occasion.
Here's How To Pan Sear Steak at home:
Our first stop was our local Safeway to stock up on some basics and everything we needed to make Ribeye Steaks.
I enjoy shopping at Safeway because I can find high quality products. Whether I purchase O Organics®, Open Nature®, Signature SELECT, Signature Farms®, or Signature Cafe® for meals that will please the whole family, I love that I can find these exclusive brands are available at a great value.
Our first decision was which steaks to buy. It was an easy decision to go with the Open Nature® Grass Fed Ribeye Steaks, because they are raised without antibiotics and no added hormones. Open Nature® offers minimally processed, high quality products for everyone in the family including plant-based, high protein, and gluten free options.
Colt generously seasoned both sides of (2) 1 pound Open Nature Boneless Ribeye Steaks with about 3/4 teaspoon Salt.
If time allows he likes to allow the steaks to rest for about an hour at room temperature before proceeding to allow the salt to soak into the meat.
When he's ready he uses a heavy duty cast iron skillet to cook the steak. He finds our cast iron key to a really great sear on the steaks.
He heats the cast iron skillet over medium heat and adds 1 tablespoon O Organics® Extra Virgin Olive Oil.
Then he smashes 1whole Bulb O Organics Garlic leaving the peel on but removes papery skin.
Leaving the skin but smashing the garlic allows the garlic flavor to penetrate the steak while protecting the steak from burning.
Add Smashed Garlic Cloves to pan along with:
- 1/4 cup Butter
- 2 1/2 sprigs O Organics® Fresh Rosemary
- 3-4 sprigs O Organics® Fresh Thyme
Cook until garlic becomes fragrant and garlic skin starts to lightly brown.
Season the top of steaks with fresh black pepper to taste and add to peppered side down to hot pan.
Increase stove temperature to medium-high.
Grind pepper over the un-peppered side of steaks.
Cook for 5 minutes while basting the butter mixture over the top of steaks.
You should have a nice sear at this point on the bottom of the steaks.
Use tongs to turn steaks over.
Continue to baste for another 5 minutes with butter. This will give you a medium-rare to medium steak.
If you are particular about how you like your steak done I strongly suggest using an instant read thermometer and cooking steak to:
- 120° for Rare
- 130° for Medium-Rare
- 140° for Medium
- 150° for Medium-Well
- 160° for Well Done ( A well done steak will be much drier and very firm.)
If your steak isn't to desired doneness the temperature can be reduced to medium-low and cooked longer for a more done steak.
Colt likes to sear the outside edges of the steak at the end for thicker cut steaks.
Remove steaks from pan and allow to rest while making the sautéed mushrooms.
Add:
- 1/2 teaspoon Chopped Fresh Rosemary
- 1 teaspoon Chopped Fresh Oregano
- 8-10 whole O Organics® Crimini Mushrooms, Cleaned and Sliced
- Generous Pinch Salt and Pepper
Cook until the mushrooms start to soften.
- 2 tablespoons O Organics® Worcestershire Sauce
- 1 tablespoon Balsamic Vinegar
- 1/4 teaspoon Granulated Garlic
Cook until mushrooms start to caramelize.
I chose to use the O Organics® products because of the quality. They make high quality 100% USDA-certified products in every isle of the store. O Organics® products are always non-GMO and reflect uncompromising purity and quality.
Shop these affordable high-quality products to give your at-home meals a new flare this year with nutritious, delicious, and affordable products from Safeways Exclusive Brands.
I shopped at my local Safeway, but you can also find the products at the Albertsons family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Randalls, Shaw's Supermarket, Star Market, Tom Thumb, and Vons.
Safeway also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop!
Yield: 4
Pan Seared Steak
How to Pan Sear Steak with garlic, thyme, rosemary, and butter for a tender juicy steak with a delicious crust covered with sauteed mushrooms.
Prep time: 5 MinCook time: 20 Mininactive time: 10 HourTotal time: 10 H & 25 M
Ingredients
Pan Seared Steak
- (2) 1 pounds Boneless Ribeye Steaks
- 3/4 teaspoons Salt
- 1 whole Bulb Garlic
- 1 tablespoon Extra Virgin Olive Oil
- 1/4 cup Butter
- 2 1/2 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 1/2 teaspoon Black Pepper or to taste
Sauteed Mushrooms
- 1/2 teaspoon Chopped Fresh Rosemary
- 1 teaspoon Chopped Fresh Oregano
- 10 whole Crimini Mushrooms, Cleaned and Sliced
- Generous Pinch Salt and Pepper
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Balsamic Vinegar
- 1/4 teaspoon Granulated Garlic
Instructions
Pan Seared Steak
- Salt steaks generously on both sides and allow to rest if time allows for 1 hour at room temperature.
- Peel papery skin off bulb of garlic but leave skin on. Smash garlic cloves but leave skin on.
- Heat a cast iron skillet over medium heat. Add olive oil, butter, smashed garlic cloves, rosemary, and thyme. Cook until garlic becomes fragrant and lightly brown.
- Season top side of steak with pepper. Add to pan peppered side down.
- Increase temperature to medium-high. Grind pepper to taste over the top of steak.
- Baste with butter mixture from pan for 5 minutes. The bottom of steak should be seared at this point. Turn steaks over using tongs.
- Continue to cook other side for another 5 minutes while basting with butter mixture.
- Colt likes to sear the outside edge of steak at just until brown.
- Cook to 120° for Rare, 130° for Medium-Rare, 140° for Medium, 150° for Medium-Well, and 160° for Well Done. For more well done steaks reduce stove temperature to medium-low and cooked until desired temprature is reached.
- Remove steak from pan and allow to rest while making sautéed mushrooms.
Sauteed Mushrooms
- Use a slotted spoon to remove garlic and herbs from butter in pan. Leave seasoned butter in pan.
- Add rosemary, oregano, and mushrooms to pan. Season with salt and pepper. Cook over medium heat while stirring until mushrooms start to soften.
- Stir in worcestershire sauce, balsamic vinegar, and granulated garlic.
- Cook until mushrooms start to caramelize.
- Spoon sauteed mushrooms over steak and enjoy!
Calories
809.39Fat (grams)
58.32Sat. Fat (grams)
26.96Carbs (grams)
12.86Fiber (grams)
1.78Net carbs
11.08Sugar (grams)
5.23Protein (grams)
62.15Sodium (milligrams)
736.21Cholesterol (grams)
207.40The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.
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