Steak Ala Mama Recipe (One of the Best I’ve Tried)

In terms of food, Steak ala Mama is as Italian as it gets. This dish has a creamy garlic mushroom sauce made with dry sherry and eaten with a juicy steak.

I’ve been perfecting my Steak ala Mama cooking technique for years, and today, I’ll bring you my recipe. I’ll provide a step-by-step guide on how to cook this steak.

Quick Summary

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 15 minutes
• Number of Servings: 4 to 6 

Ingredients

Garlic butter sauce ingredients:

• Garlic
• 1/4 oz butter
• Garlic powder
• Salt and pepper
• 2 cups mushrooms
• Parsley for decoration
• Half a cup olive oil, plus 4 tablespoons

Steak ingredients:

• 2 lemons
• 4 12 oz steaks
• 4 tablespoons olive oil
• 2 tablespoons oregano
• 2 tablespoons onion powder
• 1 ½ tablespoon minced garlic
• 1 tablespoon dry sherry

Instructions

Mushroom garlic sauce instructions:

1. Prep the garlic. You can chop, mince, or grate it. If you love to eat chunks of garlic, it’s best to chop it.
2. Put a small saucepan over medium to medium-low heat. Add 2 tablespoons of butter and garlic to the pan and cook until garlic becomes fragrant. Make sure to stir all the time so the garlic doesn’t burn.
3. Add mushrooms and cook until they become tender. Then add sherry.
4. Add the rest of the butter, powder, salt, and pepper. Stir so it combines until it completely melts.
5. Add lemon juice and cook another 30 seconds while stirring.
6. Remove from heat and add parsley if you want.

Steak instructions:

1. If your steak is frozen, thaw it first.
2. Season the steaks with salt, pepper, and powder on both sides.
3. Grill steaks directly on medium-high heat for 6 minutes on one side, then about 4 minutes on the other side. Then turn steaks on the sides for 1 to 2 minutes to crisp them up. You’re going for a medium to rare-medium doneness.
4. Once the steaks are cooked, let them rest for up to 10 minutes.
5. After the steaks are done resting, slice them thin and drizzle garlic sauce over the steak.

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Recipe Notes

Here are some tips and tricks to keep in mind when cooking Steak ala Mama:

• Always let the steak defrost before seasoning them in a single layer. When the steak is at room temperature, the seasoning will stick better, and you’ll have a more delicious steak.
• Don’t leave the steak at room temperature for more than an hour, or you risk bacteria building up.
• Use an internal thermometer to check when the steak is done. The USDA recommends an internal temperature of 145 degrees when cooking steak [1].
• Let the steak rest for 5 to 10 minutes after cooking so the juices distribute evenly.

Nutrition Facts

• Calories: 316 kcal
• Total Carbs: 0
• Protein: 45g
• Fat: 13g
• Fiber: 0
• Net Carbs: 0

What to Serve With Garlic Butter Sauce?

While I believe you can’t go wrong with grilled sirloin and garlic sauce, there are a couple of other serving alternatives.

The sauce is versatile and pairs well with pretty much anything, which is good in case you have leftovers.

I like to serve garlic sauce with:

• Steak. Drizzle the sauce over grilled sirloin, filet mignon, or porterhouse steak.
• Use it as a dipping sauce for shrimp or steak bites.
• Use it with your favorite pasta.
• Pair it with seafood. It pairs best with steamed vegetables and salmon.
• Use it as a sauce with chicken breasts.
• Use it with roasted potatoes and vegetables. You can use it with different kinds of potatoes as well.

Many restaurants add parsley or red pepper flakes to the sauce. This is a good choice if you want a spicy kick with your sauce.

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Storing Leftover Garlic Butter Sauce

In case you make too much sauce with your recipe, or it doesn’t get eaten, you can store the sauce and serve it later with other recipes.

You can transfer the sauce into a jar and keep it in the fridge for 3 to 4 days.

Make sure the jar has a tight-fitting lid, or the sauce will go bad because of the olive oil and other ingredients.

You can reheat the sauce in two ways:

• Microwave — Put the jar in the microwave for a few 20 to 30-second intervals. Stir the sauce between each interval until it’s evenly heated.
• Water — Put the bottom half of the jar into a bowl with hot water. Stir occasionally until you get the desired consistency.

Related Articles:

• How to Cook Steak Chicana?
• Homemade Salisbury Steak With Mushroom Gravy (Recipe)
• Tender Grilled Steak Marinated in Yogurt (Recipe & Tips)

FAQs

References:

1. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food