Denver Steak with Mushroom Pan Sauce & Buttery Mashed Potatoes

A seared steak dinner that brings steakhouse comfort home—no grill required.

Serves: 2
Cook Time: 40 minutes
Vibe: Cozy, indulgent, steakhouse-in-your-sweats

Ingredients

For the steak:

• 1–1½ lb Denver steak

• Kosher salt & freshly cracked pepper

• Neutral oil (canola or avocado)

• 2 tbsp butter

• 2 cloves garlic, smashed

• 2 sprigs thyme or rosemary

For the mushroom pan sauce:

• 1 tbsp butter

• 6 oz cremini mushrooms, sliced

• 1 small shallot, minced

• 1 tsp Dijon mustard

• ¼ cup beef broth (or stock)

• ¼ cup heavy cream

• Splash of Worcestershire sauce (optional)

For serving:

• Creamy mashed potatoes or crusty bread

• Flaky salt to finish

Instructions

1. Bring steak to room temp & season well.
Pat the Denver steak dry and season generously with salt and pepper on both sides. Let it sit for 20–30 minutes to come to room temperature—this helps with even cooking.

2. Sear the steak:
Heat a cast iron or heavy skillet over medium-high heat. Add a slick of neutral oil. Sear the steak 3–4 minutes per side for medium-rare, adding butter, garlic, and herbs during the last 2 minutes. Tilt the pan and baste with melted butter. Remove steak, tent with foil, and let rest 10 minutes.

3. Make the mushroom pan sauce:
In the same skillet, melt 1 tbsp butter. Add mushrooms and cook until browned and softened, ~5–7 minutes. Add shallot and cook 2 minutes more. Stir in Dijon, broth, and cream. Let simmer until slightly thickened—taste and adjust with a splash of Worcestershire, salt, or more mustard.

4. Serve:
Slice steak against the grain. Spoon mashed potatoes onto each plate, top with sliced steak, and pour over mushroom pan sauce. Finish with flaky salt and black pepper.