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Creamy Low Carb Garlic Butter Steak and Mushrooms – A Comforting, Weeknight-Friendly Skillet

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25–1.5 pounds steak, cut into 1-inch cubes (sirloin, ribeye, or New York strip)
  • 12 ounces cremini or baby bella mushrooms, sliced
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil (or avocado oil)
  • 4–5 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon onion powder
  • 1/2 cup beef broth (low sodium)
  • 1/2 cup heavy cream
  • 2 tablespoons grated Parmesan (optional, for extra richness)
  • 1 teaspoon Dijon mustard (optional, for tang and depth)
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh parsley or chives, chopped, for garnish

Method
 

  1. Prep the steak: Pat the steak cubes very dry with paper towels. Season generously with salt, pepper, and the onion powder. Dry steak browns better and builds flavor.
  2. Heat the pan: Add 1 tablespoon butter and the oil to a large skillet over medium-high heat. When the butter foams and the pan is hot, you’re ready to sear.
  3. Sear the steak in batches: Add half the steak in a single layer. Don’t crowd the pan. Sear 1–2 minutes per side for medium-rare cubes, then transfer to a plate. Repeat with the remaining steak. Do not overcook.
  4. Sauté the mushrooms: Lower heat slightly to medium. Add 1 tablespoon butter to the skillet. Stir in the mushrooms with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until browned and their liquid evaporates.
  5. Add aromatics: Stir in the garlic and thyme. Cook 30–45 seconds until fragrant, scraping up any browned bits with a wooden spoon.
  6. Deglaze: Pour in the beef broth. Simmer 2–3 minutes to reduce slightly and lift all the flavorful fond from the bottom of the pan.
  7. Make it creamy: Reduce heat to medium-low. Stir in the heavy cream, remaining 1 tablespoon butter, and Parmesan and Dijon if using. Simmer gently 2–3 minutes until slightly thickened. Taste and adjust salt and pepper.
  8. Return the steak: Add the seared steak and any juices back into the pan. Toss to coat and warm through 1–2 minutes. Don’t boil or the steak can overcook and the sauce can break.
  9. Finish and serve: Sprinkle with fresh parsley or chives. Serve hot as-is, or with cauliflower mash, zucchini noodles, or steamed green beans.