Beef Steaks with Garlic Mushroom Sauce

Name: Beef Steaks with Garlic Mushroom Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3
Cuisine: American
Ingredients: 3 pieces Beef T-bones (approx. 1-1.5 lbs each); 1 tsp Salt (for marinating); 1 tsp Black pepper (for marinating); 0.5 tsp Oregano (dried); 1 tsp Parsley (dried, for marinating); 0.5 tsp Minced garlic (for marinating); 0.5 tsp Minced ginger (for marinating); 2 tsp Oil (e.g., olive or vegetable oil, for marinating); 1 cup Water (for pressure cooking); 4 tbsp Butter (for searing beef); 2 tbsp Butter (for garlic mushroom sauce); 2 cloves Garlic (chopped, for sauce); 1 tin Mushrooms (sliced, drained (approx. 8 oz / 225g fresh or canned)); 1 tsp Garlic powder (for sauce); 0.5 tsp Paprika (for sauce); 0.5 tsp Italian seasoning (for sauce); 0.5 tsp Parsley (dried, for sauce); 0.5 tsp Black pepper (for sauce, or to taste); 1 cup Heavy Cream (approx. 1 pack (240ml), for sauce)

Indulge in a rich and flavorful dish featuring tender beef T-bone steaks, first pressure-cooked to perfection, then seared for a beautiful crust, and finally smothered in a creamy, savory garlic mushroom sauce. This recipe combines robust flavors with a luxurious texture, making it perfect for a hearty meal.

#Beef

#Steak

#T-bone

#Garlic

#Mushroom

#Cream Sauce

#Dinner

#Main Course

#Pressure Cooker

#Sautéed

Seared T-bone Steak on Plate

Recipe Information

10m

Prep Time

35m

Cook Time

45m

Total Time

Servings

Medium

American

English

Nutrition (per serving)

850

Calories

65g

Protein

12g

Carbs

75g

Fat

T-bone Steak with Garlic Mushroom Sauce

Ingredients

Servings: 3

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of Finished Dish

Instructions

0/6 completed

1
In a bowl, combine the beef T-bones with 1 tsp salt, 1 tsp black pepper, 0.5 tsp oregano, 1 tsp parsley, 0.5 tsp minced garlic, 0.5 tsp minced ginger, and 2 tsp oil. Rub the marinade evenly over both sides of the steaks.
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In a bowl, combine the beef T-bones with 1 tsp salt, 1 tsp black pepper, 0.5 tsp oregano, 1 tsp parsley, 0.5 tsp minced garlic, 0.5 tsp minced ginger, and 2 tsp oil. Rub the marinade evenly over both sides of the steaks.
5m
Marinating for at least 30 minutes, or even overnight in the refrigerator, will enhance the flavor.
2
Place the marinated beef T-bones in a pressure cooker. Add 1 cup of water. Pressure cook for 12 minutes. Once cooking is complete, allow the pressure to release naturally or use the quick release method according to your cooker's instructions.
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17m
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Place the marinated beef T-bones in a pressure cooker. Add 1 cup of water. Pressure cook for 12 minutes. Once cooking is complete, allow the pressure to release naturally or use the quick release method according to your cooker's instructions.
17m
Ensure the pressure cooker is sealed correctly before starting to cook. The cooking time might vary slightly depending on the thickness of your steaks and pressure cooker model.
3
Carefully remove the cooked steaks from the pressure cooker. In a large pan, melt 4 tablespoons of butter over medium-high heat. Once the butter is sizzling, sear each beef T-bone for 6 minutes per side, or until a beautiful golden-brown crust forms.
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Carefully remove the cooked steaks from the pressure cooker. In a large pan, melt 4 tablespoons of butter over medium-high heat. Once the butter is sizzling, sear each beef T-bone for 6 minutes per side, or until a beautiful golden-brown crust forms.
12m
Searing adds a crucial layer of flavor and texture. Don't overcrowd the pan; sear steaks in batches if necessary.
4
While the steaks are searing or resting, prepare the garlic mushroom sauce. In a separate pan, melt 2 tablespoons of butter over medium heat. Add the 2 chopped garlic cloves and sauté until fragrant, about 1 minute. Add the drained mushrooms and cook until softened, about 3-4 minutes.
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While the steaks are searing or resting, prepare the garlic mushroom sauce. In a separate pan, melt 2 tablespoons of butter over medium heat. Add the 2 chopped garlic cloves and sauté until fragrant, about 1 minute. Add the drained mushrooms and cook until softened, about 3-4 minutes.
5m
For extra flavor, you can use fresh mushrooms instead of canned, sautéing them until their liquid has evaporated.
5
Stir in 1 tsp garlic powder, 0.5 tsp paprika, 0.5 tsp Italian seasoning, 0.5 tsp parsley, and 0.5 tsp black pepper. Cook for another minute, allowing the spices to toast. Pour in the 1 cup of heavy cream and bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 2-3 minutes.
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Stir in 1 tsp garlic powder, 0.5 tsp paprika, 0.5 tsp Italian seasoning, 0.5 tsp parsley, and 0.5 tsp black pepper. Cook for another minute, allowing the spices to toast. Pour in the 1 cup of heavy cream and bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 2-3 minutes.
3m
Taste the sauce and adjust seasonings as needed. If the sauce is too thick, add a splash of water or broth.
6
Serve the seared beef T-bones immediately, generously topped with the creamy garlic mushroom sauce.
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Serve the seared beef T-bones immediately, generously topped with the creamy garlic mushroom sauce.
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Pair with mashed potatoes, roasted vegetables, or a simple side salad to complete the meal.