Garlic Butter Steak and Mushroom Rice
I could happily eat the mushroom rice straight from the pan and call it dinner.
Add slices of juicy steak and plenty of garlic butter, though, and there’s absolutely no chance of leftovers.
This started as one of those dinners where steak was the plan, but I couldn’t decide what I actually wanted with it.
Plain rice felt a bit sad. Potatoes felt predictable. Then mushrooms, garlic, and butter got involved, and suddenly the side dish was competing with the steak for attention.
The mushrooms are what make the rice so good. They cook down until they’re deeply browned and savoury, then all those buttery pan juices get mixed through the rice.
I always add more garlic than seems reasonable. No regrets there.
Then the steak goes on top, sliced while it’s still juicy and pink in the middle.
A little garlic butter spooned over everything at the end finds its way into the rice underneath, which is exactly what you want.
It’s rich, a little messy, and definitely not a dainty dinner.
But put the whole thing in the middle of the table and watch how quickly people start picking out the extra mushrooms and reaching for another piece of steak. That’s usually a pretty good sign.
Why You’ll Keep Making It
The ingredients are familiar, but together they feel a little more special than an ordinary steak dinner.
The garlic butter ties everything together without taking over, while the mushrooms become soft, golden and full of flavour after a few extra minutes in the pan.
They’re not just an extra topping. They become part of the sauce.
The rice makes the meal feel complete. Instead of serving plain rice on the side, it absorbs all those buttery pan juices, so every bite tastes like it belongs with the steak.
It’s also easy to adjust. Add more mushrooms if you’re a mushroom fan, cook the steak exactly how you like it, or finish everything with an extra spoonful of garlic butter if nobody’s counting.
Sometimes the simplest dinners end up being the ones that get requested the most.
Ingredients
- 2 sirloin steaks
- 2 tablespoons olive oil
- 3 tablespoons butter
- 300g chest mushrooms, sliced
- 5 garlic cloves, minced
- 3 cups cooked long-grain rice
- 1 teaspoon Worcestershire sauce
- Salt and black pepper
- 2 tablespoons chopped fresh parsley
Ingredient Notes
Choose a steak with a little marbling if you can. As it cooks, that fat melts into the meat and keeps every slice tender.
Chest mushrooms or baby bella mushrooms work particularly well because they have a deeper flavour than standard white mushrooms.
Fresh garlic is definitely worth using here. Jarred garlic just doesn’t give the same buttery aroma once it hits the pan.
Cold cooked rice is actually perfect. The grains stay separate and soak up the garlic butter without turning soft or sticky.
Fresh parsley brightens everything up right at the end and balances the richness of the butter.
Easy Swaps
- Swap sirloin for ribeye, rump or strip steak.
- Use jasmine rice instead of long-grain rice.
- Brown rice works well if you prefer it.
- Add spinach during the last minute of cooking.
- Sprinkle over grated Parmesan before serving.
- Finish with a squeeze of fresh lemon for a little freshness.
How to Make It
- Pat the steaks dry with kitchen paper and season both sides generously with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the steaks until browned on both sides and cooked to your preferred doneness. Transfer to a plate and let them rest.
- Reduce the heat slightly and melt the butter in the same pan.
- Add the sliced mushrooms and cook for 7 to 9 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the Worcestershire sauce and scrape up any browned bits from the bottom of the pan.
- Stir in the cooked rice and toss everything together until the rice is coated in the garlic butter and heated through.
- Slice the rested steak against the grain.
- Spoon the mushroom rice onto serving plates, arrange the steak slices over the top and drizzle any remaining garlic butter from the pan over everything.
- Finish with plenty of chopped parsley and serve immediately.
Expert Tips
Let the steak sit at room temperature for about 20 minutes before cooking if you have time. It cooks more evenly, and the centre stays beautifully pink instead of going from raw to overdone.
Don’t crowd the mushrooms. They need space to brown properly. If the pan is packed too tightly, they’ll steam instead, and you won’t get those golden edges that make such a difference.
Wait until the mushrooms have released most of their moisture before adding the garlic. Garlic cooks quickly, and adding it too soon can leave it tasting bitter.
Give the steak at least five minutes to rest before slicing. When you cut into it, the juices stay inside the meat instead of running all over the plate.
Slice against the grain. It’s a small step, but it makes every bite noticeably more tender.
If the pan starts looking a little dry after adding the rice, stir in another small knob of butter. The rice will soak it up straight away.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over medium-low heat with a splash of water or beef stock. This keeps the rice from drying out and helps loosen the garlic butter sauce.
The microwave works too. Cover the bowl loosely and heat in short bursts, stirring the rice halfway through.
Freezing isn’t my first choice for this one. The rice freezes well enough, but the steak loses some of its tenderness after thawing.
Frequently Asked Questions
What’s the best cut of steak?
Sirloin is a great choice because it’s tender without being too expensive. Ribeye is richer thanks to the extra marbling, while rump offers plenty of flavour if you’re working with a smaller budget.
Can I use leftover rice?
Absolutely. In fact, leftover rice is usually the better option. The grains stay separate and fry beautifully instead of becoming sticky.
Can I add more vegetables?
Definitely. Spinach, asparagus, peas or even green beans all fit in nicely without changing the character of the dish.
How do I know when the steak is done?
A meat thermometer takes away the guesswork.
- Rare: 50 to 52°C
- Medium-rare: 54 to 57°C
- Medium: 60 to 63°C
- Medium-well: 65 to 68°C
Remember that the steak will continue cooking slightly while it rests.
Can I make it ahead?
The mushroom rice can be made a day ahead and reheated when you’re ready to eat. For the best texture, cook the steak fresh just before serving.
Final Thoughts
Some dinners don’t need a long list of ingredients to feel satisfying. This is one of them.
The steak stays juicy, the mushrooms become deeply golden and savoury, and the garlic butter works its way through every spoonful of rice instead of sitting underneath it.
It’s rich without feeling heavy, and every part of the plate actually belongs together.
Serve it exactly as it is, or add a simple green salad if you want something fresh alongside.
Either way, don’t forget to spoon any leftover garlic butter from the pan over the steak before serving.
That’s the part everyone notices first, and usually the first thing to disappear.
