Pan-Seared T-Bone Steak with Creamy Mushroom Sauce
Thick T-bone steaks seared to a deep golden crust and finished with a silky mushroom cream sauce made in the same pan. Served alongside bright broccoli, green beans, and carrots for a complete steakhouse-style meal at home.
Equipment
- 1 | Large skillet | for searing and sauce
- 1 | Tongs or spatula | for flipping
- 1 | Second pan | for vegetables
- 1 | Instant-read thermometer | optional
Ingredients
- 2 | | T-bone steaks | about 1 inch thick
- 1 | tsp | kosher salt |
- 1 | tsp | black pepper |
- 2 | tbsp | oil or butter |
- 8 | oz | white mushrooms | sliced
- 1 | small | onion | finely chopped
- 2 | tbsp | all-purpose flour |
- 1.5 | cups | whole milk or cream |
- 2 | cups | broccoli florets |
- 1 | cup | green beans |
- 1 | cup | sliced carrots |
- | | extra salt and pepper | for vegetables
Instructions
- Pat steaks dry and season both sides with salt and pepper.
- Heat oil or butter in a large skillet over medium-high heat.
- Sear steaks 4–5 minutes per side until a deep crust forms.
- Transfer steaks to a plate and tent with foil to rest.
- Add mushrooms and onion to the same skillet; cook until softened and browned.
- Sprinkle flour over the mushrooms and stir for 1 minute.
- Pour in milk or cream while stirring; simmer until thickened.
- In a separate pan, sauté or steam broccoli, green beans, and carrots until tender-crisp.
- Season vegetables, plate steaks with sauce and vegetables, and serve.
Notes
Store leftover steak, sauce, and vegetables separately in the refrigerator up to 3 days.
Reheat steak gently in a covered skillet to keep it juicy.
Sauce may thicken when chilled; loosen with a splash of milk when reheatin
Reheat steak gently in a covered skillet to keep it juicy.
Sauce may thicken when chilled; loosen with a splash of milk when reheatin