Steakhouses charge extra for the ambiance and the guise of serving a steak that couldn’t possibly be replicated at home. But, I’m here to help you pull it off in the comfort of your own home. Start with our guide to choosing the perfect cut of beef at your local grocery store or butcher, then make a restaurant-quality creamy mushroom sauce for a fraction of the cost — and all of the credit.

With just a package of mushrooms, butter, heavy cream, and a few pantry ingredients, it’s easy to make a velvety mushroom sauce that’s perfect for spooning over steak. Here’s how to do it.

What is mushroom steak sauce made of?

How to make mushroom sauce for steak

1. Sauté mushrooms and garlic. The key to developing a gorgeous golden color and intense mushroom flavor is to use a large enough skillet to maximize their contact with the hot pan and to allow steam to evaporate quickly. Once the mushrooms are browned, add the garlic and cook until fragrant.

2. Add liquids and flavorings. Stir in the liquids and flavorings to deglaze the pan, scraping the bottom of the pan to release any fond, then bring to a simmer.

3. Simmer until reduced and thickened. Simmer gently until the sauce thickens to your desired consistency. You should have about 3/4 cup mushroom sauce to spoon over the steak.

How to thicken mushroom sauce for steak

This savory mushroom sauce is full of flavor, and creamy enough to marry the seared mushrooms to the steak. But, it should not be heavy like gravy. Many recipes call for adding a flour or cornstarch slurry to thicken sauces, but I’ve found that it muddies the meaty flavors of the steak and mushrooms. The best way to thicken mushroom sauce is evaporation and heavy cream.

Evaporation: The liquids, including beef broth and water, loosen the flavorful, stuck-on browned bits leftover from sautéing the mushrooms. Let the sauce cook until it thickens and reduces to about 3/4 cup. For a slightly thicker sauce, keep simmering until reduced to 1/2 cup.

Heavy cream: This ingredient has a thicker consistency than other dairy options and its higher fat content helps to create a rich and creamy consistency.

What to Serve with Mushroom Sauce for Steak

Spoon this savory, creamy sauce over your favorite steak — my favorites are a New York strip steak seared in a hot skillet or perfectly cooked steak from the oven. On the side, serve baked potatoes like the British do with a super-fluffy interior and crispy skin with a thick pat of salted butter (and more of the mushroom sauce spooned over the top) and something green like air-fried green beans or creamed spinach for a more classic steakhouse vibe.

Mushroom Sauce for Steak

Makes about 3/4 cup; serves 2 to 3

8 ounces cremini or white button mushrooms

2 cloves garlic

2 tablespoons unsalted butter

1/2 cup beef broth

1/2 cup water

2 tablespoons heavy cream

1 teaspoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/4 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper, plus more for serving

1. Thinly slice 8 ounces cremini or white button mushrooms. Mince 2 garlic cloves.

2. Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add the mushrooms and saute until browned, 8 to 10 minutes. Add the garlic and saute until fragrant, about 30 seconds.

3. Add 1/2 cup beef broth, 1/2 cup water, 2 tablespoons heavy cream, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon dried thyme, and 1/4 teaspoon black pepper. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until the sauce is reduced and thickened slightly, 4 to 6 minutes.

4. Spoon over cooked steak, and top with more black pepper, if desired.

Recipe notes

Make ahead: The sauce can be made up to two days ahead and refrigerated in an airtight container. Reheat over low heat.

Storage: Leftover sauce can be refrigerated in an airtight container for up to four days. Reheat over low heat.

(Patty Catalano is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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