A One-Pan Steak Dish That Feels Like a Dinner Party

Want to turn a single steak into a dish impressive enough to serve guests—without spending an hour in the kitchen? This garlic steak and mushroom skillet is the answer.

Juicy seared steak cubes, tender mushrooms, and golden garlic are coated in a glossy, umami-rich sauce. From preparation to plating, the entire dish takes less than 15 minutes and uses just one pan, making it ideal for busy weeknights or spontaneous gatherings.

Ingredients and Flavor Logic

Main Ingredients

• Steak (200–250 g / 7–9 oz) – Strip steak or ribeye is recommended for their higher fat content, which keeps the meat juicy during high-heat cooking. Tenderloin is softer but milder in flavor.
• Mushrooms (10–12 pieces) – Cremini or white button mushrooms hold their structure well and absorb sauce beautifully.
• Garlic (4–6 cloves) – The aromatic foundation of the dish. Roughly chopped garlic caramelizes better and delivers deeper flavor.

Sauce Components

• Oyster Sauce (1 tbsp) – Adds depth, umami, and a glossy finish.
• Light Soy Sauce (1 tbsp) – Provides salinity and soy aroma.
• Freshly Ground Black Pepper – Balances richness and enhances aroma.
• Water (2–3 tbsp) – Loosens the sauce for even coating.

Step-by-Step Cooking Instructions

Step 1: Preparation

Pat the steak completely dry with paper towels. This is essential for proper browning through the Maillard reaction, which creates the flavorful crust on the meat.

Slice the steak against the grain into strips, then cut into bite-sized cubes. Clean mushrooms with a damp cloth, trim the stems, and cut into similarly sized pieces. Lightly crush and roughly chop the garlic.

In a small bowl, mix oyster sauce, soy sauce, black pepper, and water until smooth. Preparing the sauce in advance is key for fast, controlled cooking.

Step 2: Searing and Cooking

Heat a skillet over medium heat with a small amount of oil. Add garlic and cook gently, stirring frequently, until evenly golden and fragrant. Remove immediately to prevent bitterness.

Increase heat to medium-high. Add steak cubes in a single layer and allow them to sear undisturbed for 30–60 seconds. Turn and cook briefly until browned on all sides, then remove from the pan.

Add mushrooms to the same pan. Cook until they release moisture, shrink, and begin to brown. Return steak and garlic to the pan, toss briefly, then pour in the prepared sauce along the edge of the skillet.

Let the sauce bubble and reduce slightly, coating all ingredients evenly. Adjust consistency to preference.

Step 3: Serve

Transfer to a warm plate and serve immediately. The steak remains juicy, while the mushrooms absorb the savory sauce and garlic aroma.

Practical Kitchen Tips

• Steak alternatives: Pre-cut stew beef can be used, though it may be firmer. A brief baking soda treatment can improve tenderness.
• Heat control: Use medium-low heat for garlic and medium-high heat for steak to avoid burning.
• Flavor upgrades: Finish with fresh parsley or a small knob of butter for extra richness.
• One-pan efficiency: Cooking in sequence—garlic, steak, then mushrooms—builds layered flavor without extra steps.