LIFESTYLE NEWS - Prepare this mouthwatering garlic butter steak with mushroom sauce for the family this weekend.

Pair the dish with a side of creamy mashed potatoes, or another starchy dish.

Ingredients

• 4 rib-eye steaks
• 4 tablespoons of olive oil
• Kosher salt and freshly ground black pepper, to taste

For the garlic butter

• 1/2 cup of unsalted butter, at room temperature
• 1/4 cup of chopped fresh parsley leaves
• 3 cloves of garlic, minced
• Zest of 1 lemon
• 1 teaspoon of thyme, chopped
• 1 teaspoon of rosemary, chopped
• 1 teaspoon of basil, chopped
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of ground black pepper
• Pinch of cayenne pepper

For the mushroom sauce

• 1 tablespoon of butter
• 2 tablespoons of oil
• 5 cups of portabellini or chestnut mushrooms, halved or sliced
• 2 sprigs of fresh thyme
• 2 garlic cloves, crushed
• 1 cup of cream
• 1 cup of milk mixed with 3 teaspoons of corn flour/corn starch
• 1-2 tablespoons of lemon juice to taste
• salt & pepper to taste
• 2 tablespoons of chopped parsley

Instructions

For the steak

1. To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment , twisting the ends to close. Refrigerate until ready to use, up to 1 week.*
2. Preheat oven to broil. Place an oven-proof skillet in the oven.
3. Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.
4. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute. Using tongs, flip, and cook for an additional 60 seconds.
5. Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes.
6. Serve immediately with garlic compound butter.

For the mushroom sauce

1. Heat the butter and olive oil together.
2. Add the mushrooms to the pan with the thyme and season with salt and pepper.
3. Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant.
4. Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
5. Season with lemon, salt and pepper and add the parsley.
6. Serve.

Source: Caxton publication, The Citizen