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Thyme-Rubbed Steaks with Sauteed Mushrooms

Thyme-Rubbed Steaks with Sauteed Mushrooms


"This is an easy recipe. My family just loves the mushroom topping. Add some boiled carrots and mashed potatoes to make a wonderful meal."
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30 m servings 253 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 770 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a small bowl, mix together the paprika, salt, pepper, garlic powder, onion powder and thyme. Sprinkle onto each side of the steaks, pressing in so it adheres. Set aside.
  2. Melt the butter in a skillet over medium-high heat. Add the shallots; cook and stir for about 1 minute. Add the mushrooms, and cook for a few more minutes, until tender. Stir in the red wine, and cook until most of the liquid has evaporated. Remove from the heat and keep warm.
  3. Heat the oil in a separate skillet over medium-high heat. Fry steaks for 5 to 7 minutes per side, or to your desired degree of doneness. Remove to a plate and let rest for a few minutes. Top with mushrooms and serve.

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Read all reviews 87
  1. 128 Ratings

Most helpful positive review

This was very good, im not giving a five star though because I strongly feel that any "sauce" that is intended for the top of steaks should be cooked after the steak is done in the wonderful bro...

Most helpful critical review

The mushrooms were good, but I think that the flavors of the rub could have been explored further.

Most helpful
Most positive
Least positive

This was very good, im not giving a five star though because I strongly feel that any "sauce" that is intended for the top of steaks should be cooked after the steak is done in the wonderful bro...

I've made this recipe 3 times in the last month. My daughter liked it so much, so requested this for her birthday dinner. The red wine adds a lot of flavor to the mushrooms. I found I like a ...

I loved the seasonings for the steaks!!! It was delicious! I do not drink or use alcohol in cooking, so I substituted apple cider vinegar for the wine and it was very good.

I love the seasonings used for this steak. I prepared the steaks using rib eye as it was what I had on hand. For the seasoning mix, I minced up some fresh thyme rather than dried, chopped up 1 g...

This wasn't too bad. I really like sauteed onions and mushrooms but neither I nor my roommates particularly liked the flavor that the red wine added (and they're both wine people). The rub for t...

I made this for dinner tonight and my husband loved it. The spicyness of the rub was fantastic. I loved the mushrooms. Yummy.I followed the recipe exactly.All around excellant flavours.

Fabuous! Used 1 lb. of Angus flank steak instead of New York strip and grilled it on the George Foreman. Served it with Maple Dill Carrots. Great combo!

Excellent steak recipe! Other than the fact that I doubled the amount of thyme, which I strongly recommend, I followed the instructions and amount of ingredients as suggested and it turned out ...

This is an incredible recipe. Follow the recipe exactly. The thyme is the key to the tangy and bold taste. I would definitely recommend this to any steak lover!

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