Garlic Butter Steak with Creamy Mushroom Orzo

Sliced steak on a bed of creamy orzo pasta, garnished with grated cheese and herbs, served in a skillet.

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.

Prep Time15

Cook Time30

Servings:

Calories: 642kcal

Ingredients

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

Instructions

The Steak

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.
Heat a large cast iron skillet over medium-high heat until very hot. Add the olive oil and swirl to coat.
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.
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.
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

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.
Add the butter and diced onion. Cook for 2 to 3 minutes until softened. Add the minced garlic and sauté for 30 seconds.
Stir in the dry orzo and toast for 1 minute, stirring frequently.
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.
Remove from heat and stir in the Parmesan until melted and creamy.

Assemble

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.

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