Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Wild Mushroom Smothered Steaks

Wild Mushroom Smothered Steaks

Make these Wild Mushroom Smothered Steaks for dinner this Father's Day. Your Dad will thank you. 

  • Prep Time: 20 minutes
  • Total Time: 30 to 35 minutes
  • Yield: 4 main-course servings


  • 4 boneless rib eye steaks, each 1 inch thick (10 ounces each)
  • 5 teaspoons Emeril's Original Essence
  • 1/4 cup olive oil
  • 8 cups sliced assorted fresh wild mushrooms, such as shiitakes, chanterelles, oysters, or black trumpet mushrooms
  • 1/2 cup chopped onions
  • 1/2 cup chopped green onions
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 6 turns freshly ground black pepper
  • 8 tablespoons (1 stick) unsalted butter, cut up


  • Sprinkle each steak all over with 1 teaspoon of the Essence. Pound in once or twice with the side of a heavy knife or the palm of your hand.

  • Heat the oil in a large skillet over high heat. When the oil is very hot, add the steaks and sear them on the first side for about 4 minutes. Turn the steaks and sear the second side for 2 minutes. Add the mushrooms, onions, green onions, garlic, salt, pepper, and the remaining 1 teaspoon Essence and cook for 2 minutes.

  • Turn the steaks back to the first side, dot with the butter pats, cover the skillet, and cook for 1 minute. Remove from the heat.

  • To serve, place 1 steak on each of 4 plates and cover each with 3/4 cup mushrooms and their juices.