Garlic Butter Steak with Creamy Mushroom Orzo

This garlic butter steak with creamy mushroom orzo is the dinner that feels like a special occasion without requiring a reservation. A well-seared ribeye, New York strip, or filet mignon basted in foaming garlic butter and fresh thyme, rested and sliced against the grain, served over a creamy Parmesan mushroom orzo cooked in the same skillet. Bold, rich, and genuinely impressive in 45 minutes.

A Quick Look At This Recipe

• Recipe Name: Garlic Butter Steak with Creamy Mushroom Orzo
• Serves: 4
• Calories: 642 cal
• Main Ingredients: 1½ pounds ribeye, olive oil, table salt, freshly ground black pepper, unsalted butter, garlic, fresh thyme
• Why You'll Love It: This garlic butter steak with creamy mushroom orzo sears ribeye or New York strip in garlic butter and serves it over a rich, Parmesan mushroom orzo for an impressive but easy dinner ready in 45 minutes.

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Why You’ll Love This Recipe

One cast iron skillet handles both the steak and the orzo, which means almost nothing to clean up and every bit of flavor from the steak baste goes directly into the orzo.

The garlic butter baste produces a restaurant-quality crust with a deeply aromatic, rich finish that makes even a simple weeknight steak taste like a steakhouse dinner.

The creamy mushroom orzo cooks in the same pan as the steak and absorbs all the browned butter and mushroom drippings into every grain.

– Lyuda

Ingredients Needed to Make Garlic Butter Steak with Creamy Mushroom Orzo

The Garlic Butter Steak

Ribeye, filet mignon, or New York strip all work. Ribeye produces the richest, most marbled result. New York strip delivers bold beefy flavor with a slightly firmer texture. Filet mignon is the most tender and mild option. Olive oil for the initial sear. Unsalted butter, smashed garlic, and fresh thyme for the baste.

The Creamy Mushroom Orzo

Sliced mushrooms browned in olive oil develop a deep, earthy, slightly caramelized flavor that is the backbone of the orzo. Butter, diced onion, and minced garlic build the aromatic base. Uncooked orzo toasted briefly before the broth goes in adds a nutty depth. Chicken broth and heavy cream produce the creamy, silky sauce. Freshly grated Parmesan finishes it into something rich and cohesive.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

How to Make Garlic Butter Steak with Creamy Mushroom Orzo

Step 1: Bring the Steak to Temperature and Season

Remove the steaks from the refrigerator 30 to 60 minutes before cooking and let them come to room temperature. Pat every surface completely dry with paper towels. Season generously with salt and pepper on both sides and press the seasoning firmly into the surface.

Step 2: Sear the Steak

Heat a large cast iron skillet over medium-high heat for 2 to 3 minutes until smoking hot. Add the olive oil and swirl to coat. Add the steaks and if they have a fat cap use tongs to hold them on their edges for about 1 minute to render the fat. Lay flat and sear without moving for 3 to 4 minutes until a deep golden-brown crust develops. Flip once and sear for another 3 to 4 minutes.

Step 3: Garlic Butter Baste

Reduce the heat to medium-low. Add the butter, smashed garlic cloves, and fresh thyme sprigs to the skillet. As the butter melts and begins to foam, tilt the pan slightly toward you and use a large spoon to continuously scoop the foaming garlic butter over the top surface of the steaks for about 1 minute. Remove the steaks 5°F below your target doneness temperature. Transfer to a cutting board and tent loosely with foil. Rest for 10 minutes.

Step 4: Brown the Mushrooms

Without cleaning the skillet, add the olive oil over medium heat. Add the sliced mushrooms in a single layer. Cook without stirring for 2 minutes then stir and continue cooking for another 2 to 3 minutes until browned and their moisture has completely evaporated.

Step 5: Build the Orzo Base

Add the butter and diced onion to the mushrooms. Cook for 2 to 3 minutes until the onion is softened. Add the minced garlic and sauté for 30 seconds. Add the dry orzo and stir for 1 minute until it is lightly toasted and coated in the butter.

Step 6: Simmer the Orzo

Pour in the chicken broth and bring to a gentle boil. Reduce the heat to low and stir in the heavy cream, salt, and pepper. Cover and simmer for 10 to 12 minutes, stirring once or twice, until the orzo is tender and has absorbed most of the liquid. Remove from heat and stir in the freshly grated Parmesan until completely melted and the sauce is silky and cohesive.

Step 7: Assemble and Serve

Spoon the creamy mushroom orzo generously onto each plate. Slice the rested steak against the grain into thick slices and fan over the orzo. Spoon any remaining garlic butter from the pan over the steak. Finish with extra Parmesan and fresh chopped parsley.

Storing and Reheating

Store the steak and orzo in separate sealed airtight containers in the refrigerator for up to 3 days. The orzo thickens significantly as it cools. Add a splash of chicken broth or cream when reheating and stir over medium-low heat until loosened and heated through. Reheat the steak gently in a covered skillet over medium-low heat for 2 to 3 minutes per side to avoid overcooking. The microwave works but can toughen the steak.

More Beef Recipes to Check Out

• Pan Seared Steak (Cast Iron Steak with Garlic Butter)
• Flank Steak Carne Asada Bowls
• Sheet Pan Steak Fajitas (Weeknight Favorite!)

More Easy Dinner Recipes

Crispy Italian Chicken with Tomato Basil Topping

Chipotle Chicken Burrito Bowls

Easy and Flavorful Chicken Marinades (For Grilling or Baking)

Cilantro Lime Chicken Marinade

If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.

Garlic Butter Steak with Creamy Mushroom Orzo

This garlic butter steak with creamy mushroom orzo sears ribeye or New York strip in garlic butter and serves it over a rich, Parmesan mushroom orzo for an impressive but easy dinner ready in 45 minutes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 642

Step By Step Instructions

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Ingredients

  

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For the Steak

• 1½ pounds ribeye filet mignon, or New York strip steaks
• 1 tablespoon olive oil
• 1 teaspoon table salt or 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 cloves garlic peeled and lightly smashed
• 3-4 sprigs fresh thyme

For the Creamy Mushroom Orzo

• 1 tablespoon olive oil
• 8 ounces mushrooms sliced
• 2 tablespoons unsalted butter
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 1 ¼ cups uncooked orzo
• 2 cups chicken broth
• ⅓ cup heavy cream or substitute additional chicken broth for a lighter version
• ½ teaspoon kosher salt plus more to taste
• ¼ teaspoon black pepper
• 1/3 cup freshly grated Parmesan cheese
• Fresh parsley chopped, for garnish

Method

 

The Steak

1. Remove the steaks from the refrigerator 30 to 60 minutes before cooking. Pat completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat a large cast iron skillet over medium-high heat until very hot. Add the olive oil and swirl to coat.
3. Place the steaks in the skillet. If they have a fat cap, use tongs to sear the edges for about 1 minute. Lay flat and sear for 3 to 4 minutes without moving until a deep golden-brown crust forms. Flip and cook another 3 to 4 minutes depending on thickness and desired doneness.
4. Reduce heat to medium-low. Add the butter, smashed garlic, and thyme. As the butter melts, tilt the pan slightly and continuously baste the steaks for about 1 minute.
5. Remove the steaks 5°F below your target temperature. Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes before slicing.

The Creamy Mushroom Orzo

1. In the same skillet over medium heat, add the olive oil and sliced mushrooms. Cook for 4 to 5 minutes until browned and their moisture has evaporated.
2. Add the butter and diced onion. Cook for 2 to 3 minutes until softened. Add the minced garlic and sauté for 30 seconds.
3. Stir in the dry orzo and toast for 1 minute, stirring frequently.
4. Pour in the chicken broth and bring to a gentle boil. Reduce to low, stir in the heavy cream, salt, and pepper. Cover and simmer for 10 to 12 minutes, stirring once or twice, until the orzo is tender.
5. Remove from heat and stir in the Parmesan until melted and creamy.

Assemble

1. Spoon the creamy mushroom orzo onto plates. Slice the rested steak against the grain and place over the orzo. Finish with the remaining garlic butter from the pan, extra Parmesan, and fresh parsley.

Notes

• Use freshly grated Parmesan. Pre-shredded contains anti-caking agents that prevent it from melting smoothly into the orzo sauce.
• Letting the steak come to room temperature before cooking is what produces more even cooking from edge to center.
• The 10-minute rest is non-negotiable. Cutting immediately releases all the juices onto the cutting board rather than keeping them in the meat.
• If the orzo looks too thick before serving, stir in a splash of broth or cream to loosen. If it looks loose, let it rest for 2 minutes and it will thicken on its own.

Nutrition

Calories: 642kcalCarbohydrates: 5gProtein: 41gFat: 52gSaturated Fat: 25gMonounsaturated Fat: 22gTrans Fat: 0.5gCholesterol: 164mgSodium: 1540mgFiber: 1gSugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.