This mouth-watering, buttery herb basted Cast Iron Steak and Mushroom recipe is a delicious restaurant-quality meal that can be on the table in less than 25 minutes!
FREE EASY KETO DINNERS EBOOK
- ❤️ Why You’ll Love this Steak and Mushrooms Recipe
- 🛒 What You’ll Need for Steak and Mushrooms
- 🔪 How to Make Pan-Seared Steak and Mushrooms
- How Do I Make my Steak Crispy in a Cast Iron Skillet?
- Should I Cover My Steak When Cooking it?
- Are Mushrooms Good for Ketosis?
- What Mushrooms Go Well with Steak?
- Is a Steak Keto Friendly?
- How Do I Prevent Hot Spots in My Cast Iron Skillet?
- Steak Cooking Temperatures/Degrees of Doneness
- More Keto Steak Recipes
❤️ Why You’ll Love this Steak and Mushrooms Recipe
- Beautifully seared and juicy steak
- Tasty buttery garlic sautéed mushrooms
- White wine reduction provides a depth of flavor
- Dinner made in just 20 minutes
If you've ever wondered how to get that perfectly charred restaurant style steak at home, I'll share the secret...it's a cast iron skillet! While we can all agree that grilling will give steak great flavor, there is definitely more than one way to cook a fantastic steak without firing up the grill.
All you'll need is a cast iron skillet and a few simple ingredients! A perfectly cooked steak is always meal you can count on that people will drool over. Plus, let face it, a steak dinner never goes out of style!
What makes this recipe so wonderful is, it uses a little dry white wine that deglazes the pan and provides the buttery herbed pan sauce with such a rich and luxurious flavor everyone is fall in love with.
This cast iron steak recipe makes an excellent special occasion dinner, but it’s easy enough for a busy weeknight meal. If you're on Keto or other low carb diet, you can serve it with a simple side of Cheesy Mashed Cauliflower, Air Fryer Roasted Green Beans or these Shredded Brussels Sprouts for a very filling and super satisfying low carb meal.
🛒 What You’ll Need for Steak and Mushrooms
- New York Strip steaks
- Baby bella mushrooms
- White wine (or chicken/beef broth)
- Olive oil
- Fresh parsley
- Fresh lemon thyme (or thyme)
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Pan-Seared Steak and Mushrooms
Heat a 10” cast iron skillet to medium heat. Add in the olive oil and half the butter. Once the pan is hot, add in the steaks. Season with salt and pepper.
Tip: Resist the urge to move the steaks until you are ready to flip them. Otherwise they might stick to the pan and ruin your beautiful sear.
Cook for several minutes on each side for medium-rare or until the internal temperature reaches 125°F when checked with a meat thermometer. Be sure to sear the sides of the steak too.
Tip: Refer to my Cooking Temperatures/Degrees of Doneness Chart in the notes section below.
Remove the steaks from the pan and tent them with aluminum foil. The residual heat will continue to cook them so be sure to remove them slightly under your desired temperature.
Add in the rest of the butter and mushrooms.
Sauté for a few minutes, until they start to brown. Stir in the thyme and half the parsley.
Tip: It's important to allow the mushrooms to get some good color, this will give them maximum flavor.
Add in the garlic and sauté for about 15 seconds while stirring.
Pour in the white wine to deglaze the pan, scraping up any brown bits of flavor.
Tip: If you don't have white wine, don't skip this step, it's important. Instead you can substitute with chicken or beef broth.
Continue cooking until the liquid reduces by more than half. Add the steaks back in and spoon the wine reduction over the top. Add in the remaining parsley and serve.
How Do I Make my Steak Crispy in a Cast Iron Skillet?
The key to getting a crispy sear on your cast iron steak is to add the butter and oil to the skillet once the skillet is hot, then the oils have a shimmery appearance. This is an indicator the pan is ready for the steak.
Adding steak before the pan heats usually gives steak that unpleasant gray exterior that’s not very appealing, so take the time to get that skillet good and hot.
Should I Cover My Steak When Cooking it?
Resist the temptation to cover your steak while it's cooking. This will trap steam inside the pan and will prevent the steak from forming a nice golden brown crust.
Are Mushrooms Good for Ketosis?
Mushrooms are truly an unsung protein hero of Keto diets! They are low carb, and very nutritious! Mushrooms are a good source of protein, fiber, vitamin C, folate, iron, zinc as well as a great source of vitamin B6, vitamin D, thiamin, riboflavin, potassium, copper, and selenium.
If you'd like to know even more info about mushrooms on Keto, check out this article I wrote all about that very topic. And if you love mushrooms as much as I do, try these Marinated Mushrooms, Mushroom Cauliflower Risotto and Creamy Mushroom Gravy recipes!
What Mushrooms Go Well with Steak?
There are several popular mushroom varieties that are great cooked with steak. If you're not in the mood for slicing, you can just throw in some small white button mushrooms. They'll take a little longer to cook but they are the perfect bite-sized mushroom for stove top cooking.
My personal favorites are baby portabella mushrooms because they have such subtle flavor that really soaks up whatever seasonings are in the dish. You also can use slices of larger portabella mushrooms. Both have a wonderful mild flavor that complement the flavor in the steak and the garlic butter sauce.
You can use most any of your favorite types of mushrooms or a combination of several. You just want to make sure they are "beefy" enough to stand up to high temp cooking.
Is a Steak Keto Friendly?
Absolutely! Steak could easily be considered a cornerstone source of protein for any low carb or Keto diet. It's a zero-carb food and most cuts of steak are a great source of healthy fat.
How Do I Prevent Hot Spots in My Cast Iron Skillet?
Cast iron conducts very even heat. But the main mistake people make is using the wrong size pan for the size burner on the stove. You don't want to use a large skillet that hangs over a small burner, because it will prevent the edges of the pan from getting as hot as the center.
Steak Cooking Temperatures/Degrees of Doneness
- Rare (cool red center): 120-130°F
- Medium Rare (warm red center): 130-135°F
- Medium (warm pink center): 135-145°F
- Medium Well (slightly pink center): 145-155°F
- Well Done (no pink): 155-165°F
I always recommend using a meat thermometer to be sure your steak reaches the perfect temperature.
More Keto Steak Recipes
- Garlic Butter Steak Bites
- Pan-Seared Filet Mignon
- Skirt Steak Chimichurri
- Grilled Steak with Compound Butter
- Grilled Steak Salad with Chipotle Lime Vinaigrette
FREE 20 EASY KETO RECIPES EBOOK
Cast Iron Steak and Mushrooms
- 2 8 ounce New York Strip steaks
- 8 ounces baby bella mushrooms, sliced
- 3 cloves garlic, minced
- ½ cup white wine, I use Pinot Grigio
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons fresh parsley, chopped and divided
- 2 teaspoons fresh lemon thyme, or thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Heat a 10” cast iron skillet to medium heat. Add in the olive oil and half the butter. Once the pan is hot, add in the steaks. Season with salt and pepper.
- Cook for several minutes on each side for medium-rare or until the internal temperature reaches 125°F when checked with a meat thermometer. Refer to my Cooking Temperatures/Degrees of Doneness Chart in the notes section of the post. Be sure to sear the sides of the steak too.
- Remove the steaks from the pan and tent them with aluminum foil. The residual heat will continue to cook them so be sure to remove them slightly under your desired temperature.
- Add in the rest of the butter and mushrooms. Sauté for a few minutes, until they start to brown. Stir in the thyme and half the parsley.
- Add in the garlic and sauté for about 15 seconds while stirring.
- Pour in the white wine to deglaze the pan, scraping up any brown bits of flavor. Continue cooking until the liquid reduces by more than half.
- Add the steaks back in and spoon the wine reduction over the top. Add in the remaining parsley and serve.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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