Enjoy a delicious homemade meal with this simple Reverse Seared Steak with Mushroom Sauce recipe. Featuring tender seared steaks and a flavourful mushroom sauce, it's a comforting dish that's easy to make and sure to satisfy your cravings.
What exactly is reverse searing?
Reverse searing is a cooking technique where you first slow-cook the steak in a low-temperature oven before finishing it with a quick sear on high heat. This method is great for cooking steaks because:
- Even Cooking: By starting the steak in a low-temperature oven, you gently and evenly cook the meat from edge to edge. This results in a perfectly cooked steak with a consistent doneness throughout, avoiding the risk of overcooking or undercooking.
- Tenderisation: Slow-cooking the steak at a low temperature allows the proteins in the meat to break down gradually, resulting in a more tender and juicy texture. This method helps to preserve the steak's moisture and natural flavors, resulting in a melt-in-your-mouth experience.
- Searing for Flavour: After the slow-cooking process, you finish the steak with a quick sear on high heat to create a flavorful crust on the outside. This caramelisation adds depth and complexity to the steak, enhancing its overall taste and appearance.
Overall, reverse searing is a fantastic method for cooking steaks because it ensures even cooking, tenderisation, and flavourful results, making it a popular choice among home cooks and professional chefs.
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Ingredients for Reverse Sear Steak with Mushroom Sauce
You don't need much to bring this recipe to life!
- Beef steaks: Provide protein for a filling meal, while adding flavour and texture.
- Olive oil: Helps sear the steaks, keeping them juicy and tender.
- Butter: Adds richness to the mushroom sauce, making it creamy and flavorful.
- Rosemary: Gives a fragrant touch to the dish, enhancing its savory taste.
- Sea salt flakes: Season the steaks and sauce, bringing out their flavors.
- Pepper: Adds a bit of heat to balance the savory notes.
See recipe card for quantities.
What kind of steak should be used for reverse searing?
If you've got a steak that's less than an inch thick, there's probably no point in reverse searing. Reverse searing is useful for really thick steaks that are going to be a bit tough to cook evenly on the grill or in a pan.
If you look at your steak and think damnnnn she's thick, then you probably need to reverse sear it.
I saw these steaks at the South Melbourne Market and though damnnn they're thick. They are called Wanderer Scotch Cube steaks, so they're a thick cut scotch fillet. They weigh between 450g - 550g each.
Other types of steaks that would suit reverse searing would be eye fillet, T-Bone. tomahawk etc.
Instructions
Here are the simple steps to making this Reverse Seared Steak with Mushroom Sauce recipe.
Season the steaks with salt and pepper and transfer to the oven
Sear the steaks with the butter and rosemary then leave aside to rest
Add shallots, garlic to the pan and deglaze with white wine
add the mushrooms, milk and stock and stir over low heat until sauce is thick and creamy
Making the creamy mushroom sauce
Making the mushroom sauce from the leftover brown bits in the pan is a simple yet flavourful way to elevate your dish. After searing the steaks, the fond, or caramelized brown residue, left in the pan is infused with rich, meaty flavours that will enhance the sauce. Adding sliced mushrooms, shallots, garlic, and a splash of white wine to the pan allows you to deglaze it, releasing all those delicious flavours trapped in the fond. As the wine reduces, it melds with the earthy mushrooms and aromatic shallots, creating a luscious sauce that perfectly complements the savory steaks.
Substitutions
- Vegan Option: Swap steaks for portobello mushrooms or seitan. Use vegan butter or olive oil, and vegetable stock instead of chicken stock.
- Gluten-Free Variation: Use gluten-free flour or cornstarch to thicken the sauce. Ensure all ingredients are gluten-free.
- Dairy-Free Alternative: Skip butter and use more olive oil. Substitute milk with almond milk or coconut milk for a creamy sauce without dairy.
Variations
- Garlic Lover's Twist: Add extra minced garlic to the mushroom sauce for a stronger garlic flavor.
- Creamy Herb Infusion: Mix in sour cream or Greek yogurt for creaminess, and garnish with fresh herbs like parsley or thyme.
- Asian Fusion Inspiration: Enhance the sauce with soy sauce, ginger, and rice vinegar. Serve over rice or noodles for an Asian-inspired dish.
Looking for a delicious dessert to have afterwards? Try these Golden Syrup Dumplings.
Storage
Best served immediately. The steak will keep in the fridge for a couple of days but definitely best to eat fresh!
Top tip
Pat steaks dry before cooking to ensure a crispy sear. Enjoy your steak with mushroom sauce straight from the pan for a tasty meal!
FAQ
Yes, choose your preferred cut, such as ribeye or sirloin.
For rare steaks, cook 3 minutes less in the oven; for well-done, for 3 minutes longer in the oven.
Related
Looking for other recipes like this? Try these:
Reverse Seared Steak with Mushroom Sauce Recipe
Ingredients
- 2 steaks
- Olive oil
- 40 g butter
- Rosemary
- Sea salt flakes Pepper
For the mushroom sauce:
- 200 g small mushrooms sliced
- 1 shallot finely diced
- 2 garlic cloves minced
- ⅓ cup white wine
- ⅓ cup milk
- ⅓ cup chicken stock
Instructions
- Preheat oven to 180C
- Season steaks on both sides then place in the oven for 15 minutes - 17 minutes
- Bring a pan to medium/high heat with olive oil and sear the steaks for about 3 minutes or so on each side. Add butter and a sprig of rosemary and baste for the last minute of searing then remove steaks from the pan and leave aside to rest.
- Bring the pan down to medium/low heat and add the shallot and garlic and sauté for 1 minute then deglaze with the wine, scraping the pan with a wooden spoon to get all that flavour off the bottom of the pan.
- Once the wine has reduced add the mushrooms and fry for 3 - 4 minutes
- Add the flour and let that brown for 1 - 2 minutes
- Add the milk and stock and continue stirring until thickened into a nice creamy sauce, season with extra salt if needed
- Serve with mashed cauliflower (or potato) and some grilled asparagus
- Enjoy!!
Nutrition
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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