If you’re craving a hearty, savory meal that comes together quickly and delivers big on flavor, this Garlic Butter Steak and Mushroom Skillet (with Rice) is exactly what you need. Tender strips of steak seared to perfection, earthy mushrooms sautéed with fragrant garlic, and a luscious butter sauce all served over fluffy rice—this dish hits all the right notes. It’s a simple skillet dinner that feels indulgent but uses just a handful of ingredients and minimal fuss. Whether you’re cooking for a busy weeknight or a casual weekend dinner, this recipe is sure to become a favorite in your rotation.
Why Garlic Butter Steak and Mushroom Skillet (with Rice) is Worth Your Time
This dish is a wonderful harmony of textures and flavors. The steak strips cook quickly and stay juicy, while the mushrooms add a rich, umami depth that complements the garlic butter sauce beautifully. Cooking everything in one skillet means fewer dishes and more time to enjoy your meal. Plus, the rice acts as the perfect base to soak up all the buttery goodness. It’s a complete, satisfying meal that balances protein, carbs, and veggies effortlessly. Best of all, this recipe is incredibly adaptable—you can swap in your favorite mushrooms or add extra herbs to suit your taste. It’s comfort food without the hassle.
What You’ll Need
- 1 lb beef steak, cut into strips (choose a tender cut like sirloin or ribeye)
- 2 cups mushrooms, sliced (button, cremini, or your favorite variety)
- 4 cloves garlic, minced (fresh for the best aroma)
- 4 tablespoons butter (unsalted preferred for control over seasoning)
- 2 cups cooked rice (white, brown, or jasmine rice work well)
- Salt and pepper to taste
- 2 tablespoons olive oil (for searing the steak and sautéing mushrooms)
- Fresh parsley, chopped (for garnish and a fresh pop of color)
Essential Tools for Success
- Large skillet or frying pan: A heavy-bottomed pan ensures even cooking and great searing.
- Sharp knife: For slicing the steak and mushrooms precisely and safely.
- Cutting board: A sturdy surface to prep your ingredients.
- Wooden spoon or spatula: To stir and sauté without scratching your pan.
- Measuring spoons and cups: To get your butter and olive oil amounts just right.
Method: Garlic Butter Steak and Mushroom Skillet (with Rice)
Step 1: Prep the Ingredients
Start by slicing your beef steak into even strips, about 1/2-inch thick, so they cook quickly and evenly. Clean and slice your mushrooms, and mince the garlic cloves finely. Have your cooked rice ready to go—if you’re cooking it fresh, start this first as it usually takes the longest.
Step 2: Sear the Steak
Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Once hot, add the steak strips in a single layer, making sure not to overcrowd the pan (cook in batches if necessary). Season with salt and pepper. Sear the steak for about 2 minutes on each side or until browned but still juicy inside. Remove the steak from the skillet and set aside.
Step 3: Sauté the Mushrooms and Garlic
Reduce the heat to medium and add the remaining olive oil along with 2 tablespoons of butter to the skillet. Toss in the sliced mushrooms and sauté for about 5 minutes, until they’re golden and tender. Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring constantly so the garlic doesn’t burn.
Step 4: Combine Steak and Mushrooms
Return the seared steak strips to the skillet with the mushrooms. Add the remaining 2 tablespoons of butter and stir everything together, allowing the butter to melt and coat the steak and mushrooms in a rich garlic sauce. Season with additional salt and pepper if needed.
Step 5: Serve Over Rice and Garnish
Scoop the cooked rice onto plates or into bowls. Spoon the garlic butter steak and mushroom mixture on top. Garnish generously with chopped fresh parsley for a burst of color and fresh flavor. Serve immediately while hot and enjoy every buttery, garlicky bite.
Seasonal Serving Ideas
- Add a squeeze of fresh lemon juice in spring or summer for a bright finish.
- In fall, toss in some roasted butternut squash or sweet potatoes alongside the mushrooms.
- Top with sautéed greens like spinach or kale during winter months for extra nutrients.
- Pair with a crisp green salad or steamed asparagus for a balanced meal.
Problems & Prevention
- Steak turns tough: Avoid overcooking by searing strips quickly on high heat. Use tender cuts for best results.
- Mushrooms release too much water: Cook mushrooms in a hot pan without crowding, allowing moisture to evaporate and develop a nice golden color.
- Garlic burns: Add garlic after mushrooms have softened and stir constantly to prevent burning and bitterness.
- Rice gets mushy: Use cooked rice that is a day old or cooled properly to maintain texture when reheated with the skillet ingredients.
Save for Later: Storage Tips
This Garlic Butter Steak and Mushroom Skillet (with Rice) keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the tenderness of the steak and prevent the butter from separating. You can also freeze the cooked steak and mushroom mixture (without rice) for up to 2 months—just thaw overnight in the fridge before reheating. Cook fresh rice to serve alongside after thawing for the best texture.
Top Questions & Answers
Can I use other types of rice for this recipe?
Absolutely! Jasmine, basmati, or brown rice all work wonderfully with this dish. Just be sure to cook the rice separately beforehand and fluff it well before serving.
What cut of steak is best for this skillet?
Choose tender cuts like sirloin, ribeye, or strip steak. These cuts cook quickly and stay juicy when sliced into strips, perfect for a skillet meal.
Can I make this recipe dairy-free?
Yes! Substitute the butter with a dairy-free alternative like vegan margarine or coconut oil. The flavor will be slightly different but still delicious.
Is it okay to cook the steak and mushrooms together?
It’s best to cook the steak first and set it aside to prevent overcrowding and steaming. Then sauté the mushrooms and garlic separately before combining everything to maintain texture and flavor.
Make It Tonight
Ready to treat yourself to a comforting, flavorful dinner? This Garlic Butter Steak and Mushroom Skillet (with Rice) is straightforward enough for a weeknight yet impressive enough to serve guests. Gather your ingredients, preheat your skillet, and in under 30 minutes, you’ll have a satisfying meal that fills your plate and your heart. Don’t forget the parsley garnish—it’s the little touch that makes all the difference. Enjoy the rich blend of garlic butter, tender steak, and earthy mushrooms with every bite.
This recipe proves that simple ingredients, cooked with care, can create something truly special. Whether you’re craving a cozy solo dinner or feeding your family, the Garlic Butter Steak and Mushroom Skillet (with Rice) is a delicious, fuss-free solution that hits the spot every time.
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Garlic Butter Steak and Mushroom Skillet (with Rice)
Ingredients
Equipment
Method
- Start by slicing your beef steak into even strips, about 1/2-inch thick, so they cook quickly and evenly. Clean and slice your mushrooms, and mince the garlic cloves finely. Have your cooked rice ready to go—if you’re cooking it fresh, start this first as it usually takes the longest.
- Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Once hot, add the steak strips in a single layer, making sure not to overcrowd the pan (cook in batches if necessary). Season with salt and pepper. Sear the steak for about 2 minutes on each side or until browned but still juicy inside. Remove the steak from the skillet and set aside.
- Reduce the heat to medium and add the remaining olive oil along with 2 tablespoons of butter to the skillet. Toss in the sliced mushrooms and sauté for about 5 minutes, until they’re golden and tender. Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring constantly so the garlic doesn’t burn.
- Return the seared steak strips to the skillet with the mushrooms. Add the remaining 2 tablespoons of butter and stir everything together, allowing the butter to melt and coat the steak and mushrooms in a rich garlic sauce. Season with additional salt and pepper if needed.
- Scoop the cooked rice onto plates or into bowls. Spoon the garlic butter steak and mushroom mixture on top. Garnish generously with chopped fresh parsley for a burst of color and fresh flavor. Serve immediately while hot and enjoy every buttery, garlicky bite.
Notes
- Use tender cuts like sirloin or ribeye to ensure juicy, tender steak strips.
- Cook mushrooms in a hot pan without crowding to avoid excess water and achieve a nice golden color.
- Add garlic after mushrooms have softened and stir constantly to prevent burning and bitterness.
- Use day-old or properly cooled cooked rice to maintain texture when reheating with the skillet ingredients.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze steak and mushroom mixture separately for longer storage.
