Juicy steak served with a dreamy, creamy, garlicky mushroom orzo – this really is the dinner of dreams!
If you’re looking for a hearty and delicious dinner for two, you’ve landed in the right spot. Follow me…
Preparing Steak Orzo
For this recipe we’ll be using one (preferably 10oz) steak. It’s thinly sliced and ends up being the perfect amount to serve over the orzo, without the orzo becoming a side to the steak.
Although everyone might have their own preference for preparing steak, I’ve popped down 6 of my best tips that might help you along the way:
Tips for the perfect steak
- Room Temp – Although disputed, I find that getting the steak out of the fridge at least 30 minutes before frying is crucial to relax the meat and prevent it from seizing up in the pan.
- Dry – Patting the steak dry will remove moisture, which will help prevent the steaks from steaming when they hit the pan, which in turn helps the steak build a nice crust.
- Seasoning – A generous seasoning of salt and pepper is all you need to bring out the best flavour in the meat.
- Hot hot hot! – Make sure your pan is absolutely smoking hot (literally). This will ensure you get a nice crust on the steak without overcooking the inside.
- Baste – Basting the steaks in butter adds a lovely rich flavour and ensures they don’t dry out. I also add some fresh thyme and garlic for a boost of flavour.
- Rest – It’s very important to rest the steak after it’s fried so it can retain its moisture. Don’t slice into it straight away or all the juices will pour out.
I used a Ribeye, but you can use your favourite cut. In all cases, If there’s a strip of fat you’ll want to trim it or render down the fat in the pan
Process shots: get steak to room temp (photo 1), pat dry (photo 2), season (photo 3), add to pan (photo 4), fry then flip (photo 5), baste then remove (photo 6).
Creamy Garlic Mushroom Orzo
This pairs so beautifully with the steak and comes together so easily.
Garlic Mushrooms
Once you’ve removed the steak you’ll go straight in with the mushrooms so they can fry in all that leftover goodness. I recommend slicing them thinly so they cook quickly, just to reduce the time the steak is sat there. You’ve got the garlic-infused butter from the steak, but I also go in with some more diced with the mushrooms, just for good measure!
I like to use button mushrooms because they’re small and blend in with the orzo nicely, but in reality, you can use any variety you like.
Creamy Orzo
I like to cook the orzo in a separate pot and then finish it off in the sauce. As you stir the orzo through the sauce, the excess starch will help create a gorgeously creamy, glossy sauce.
The consistency should be similar to a risotto. If it’s at all watery just continue simmering and stirring until it thickens up. If you over-thicken it, you can easily loosen it up with some pasta water (just discard what you don’t use).
Process shots: fry mushrooms (photo 1), fry garlic (photo 2), add stock, cream, herbs and parmesan (photo 3), simmer and stir (photo 4), add orzo (photo 5), simmer and stir (photo 6).
Serving Steak and Orzo
I love thinly slicing the steak and placing it on top of the orzo. I also serve with some asparagus, which you can pan-fry at the very beginning (more on this in the recipe card below). This is quite a rich and hearty dish, but you could add some Garlic Bread if you fancy!
For another creamy garlic steak pasta recipe check out my Boursin Steak Pasta!
For more delicious orzo recipes check out my Best Orzo Recipes!
Alrighty, let’s tuck into the full recipe for this steak and creamy mushroom orzo shall we?!
How to make Steak with Mushroom Orzo (Full Recipe & Video)
Steak with Creamy Garlic Mushroom Orzo
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Equipment
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Sharp Knife & Chopping Board
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Paper Towels/Kitchen Roll (for drying steak)
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Large Cast-Iron or Heavy-Based Pan & Tongs
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Wooden Spoon
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Jug (for stock)
Ingredients
Steak
- 1x 285g/10z Ribeye Steak, at room temp (see notes)
- 1 tbsp Veg Oil
- 1 heaped tbsp Unsalted Butter (~25g)
- 2 large cloves of Garlic, left in skins and lightly smashed with the side of your knife
- 2-3 sprigs of Fresh Thyme
- 100g / 3.5oz Fine Asparagus, woody ends removed (optional)
Orzo
- 1 cup / 200g uncooked Orzo (see notes)
- 200g / 7oz Button Mushrooms, thinly sliced (see notes)
- 2 large cloves of Garlic, finely diced
- 180ml / 3/4 cup Double/Heavy Cream (leave at room temp)
- 120ml / 1/2 cup Chicken Stock
- 30g / 1/3 cup freshly grated Parmesan, plus more to serve if desired
- 1 tbsp finely diced Fresh Parsley, plus more to serve if desired
- 1 tbsp finely diced Fresh Chives
- Salt & Black Pepper, as needed
Instructions
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Optional: Add a large cast-iron/heavy-based pan over medium-high heat with a splash of oil. Add the asparagus and fry until it begins to soften and lightly char. Season with a pinch of salt and pepper, then remove and wipe out the pan if needed. Turn the heat to high.
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Pat the steak dry then generously season both sides with salt and pepper. Once the pan is piping hot (you may see wisps of smoke) add the oil and leave for 5-10 seconds. Add the steak and cook for around 2 minutes and 30 seconds, then flip and cook for another 1 minute and 30 seconds. Add the butter, thyme and whole garlic cloves and baste the steak for 1 further minute. Remove and place to one side, leaving the excess fat behind. Lower the temp slightly to medium-high.
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At this point add the orzo to salted boiling and cook until al dente (give it a good stir as it's prone to sticking). I recommend taking a couple of mins off the packet time so it can finish cooking in the sauce. Drain when needed, retaining a cup of the starchy pasta water.
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Add the mushrooms to the leftover fat in the pan and fry until they soften and build up a golden crust. Add the diced garlic and fry for 20 seconds or so (careful it doesn't burn). Lower the heat to medium then stir in the stock, cream, parmesan, chives and parsley. Simmer and stir for a few mins until the sauce begins to thicken.
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Add the drained orzo alongside a splash of starchy water and the resting juices from the steak. Simmer and stir until the sauce goes nice and thick and clings to the orzo. If the sauce dries out before the orzo cooks just stir through some more starchy water (discard any unused) and simmer a little longer. Check for seasoning and adjust with salt and pepper if needed.
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Very thinly slice the steak with your knife at an angle and against the natural grain of the meat. Top the orzo with the steak and asparagus (if using), finish with parmesan and parsley if desired then serve and enjoy!
Video
Notes
b) Mushrooms – You’ll want to slice the mushrooms quite thinly, just so they cook quickly. I like to use button mushrooms because they’re small and blend in with the orzo nicely, but in reality, you can use any variety you like.
c) Timings – My steak was a little over 2cm thick and found 2 min 30 secs each side ended with it being medium-rare. Just use your best judgment to cook the steak to your liking based on its weight and thickness.
d) Orzo – I’d usually cook the orzo in the sauce, but it takes a little time and you don’t want the steak to go cold. As such, I mostly cook it in a separate pan then just finish it off the sauce until perfectly tender. You can sub other pasta if you’d prefer not to use orzo.
e) Consistency – The consistency should be similar to a risotto. If it’s at all watery just continue simmering and stirring until it thickens up. If you over-thicken it, you can easily loosen it up with some pasta water (just discard what you don’t use).
f) Asparagus – This is optional, but it does make a nice accompaniment to the meal.
g) Calories – Whole recipe divided by 2 with no extra parmesan.
Nutrition
The post Steak with Creamy Garlic Mushroom Orzo appeared first on Don't Go Bacon My Heart.
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