Steak with Creamy Mushroom Sauce over Pasta

Instructions:

1. Cook the Pasta:

1. Bring a large pot of generously salted water to a boil.

2. Add the pasta and cook until al dente (check package timing).

3. Drain, reserving ¼ cup of pasta water, and set aside.

2. Sear the Steak:

1. Pat the steaks dry and season liberally with salt and pepper.

2. Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat.

3. Sear steaks for 4–5 minutes per side for medium-rare (adjust for desired doneness).

4. In the last 2 minutes, add butter, garlic, and thyme. Tilt the pan and baste the steaks with the melted butter.

5. Transfer steaks to a plate, tent with foil, and rest for 5–10 minutes.

3. Prepare the Mushroom Sauce:

1. In the same skillet (keep the drippings), melt butter over medium heat.

2. Sauté mushrooms until golden and tender (3–4 minutes).

3. Stir in garlic powder, salt, and pepper.

4. Pour in beef broth to deglaze, scraping up any browned bits.

5. Reduce heat to low, add heavy cream, and simmer until slightly thickened (5 minutes).

6. Stir in parsley and adjust seasoning.

4. Assemble & Serve:

1. Slice the rested steak against the grain.

2. Toss the pasta with a splash of reserved pasta water (if needed) for silkiness.

3. Plate the pasta, top with steak slices, and generously spoon the mushroom sauce over both.

4. Garnish with extra parsley and a crack of black pepper.

Pair with: A bold red wine like Cabernet Sauvignon or a creamy garlic bread.

Key Tips:

• Steak Doneness: Use a meat thermometer (130°F for medium-rare).

• Sauce Consistency: Thin with broth or thicken with a sprinkle of flour if needed.

• Mushroom Swap: Try wild mushrooms for deeper flavor.