Why You’ll Love This Recipe

Toowoomba steak is the ultimate combination of tender, seared beef and a creamy, savory topping packed with shrimp, mushrooms, and a hint of spice. It’s perfect for a special dinner, a date night at home, or when you want to impress guests with a steakhouse-style meal. The flavorful sauce elevates a classic steak to something truly unforgettable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ribeye or sirloin steak
Olive oil
Salt
Black pepper
Butter
Shrimp (peeled and deveined)
Mushrooms (sliced)
Garlic (minced)
Heavy cream
Parmesan cheese (grated)
Paprika
Crushed red pepper flakes (optional, for heat)
Fresh parsley (optional, for garnish)

Directions

Season the steak: Pat the steak dry and season generously on both sides with salt and pepper. Let it rest at room temperature for 20–30 minutes.
Cook the steak: Heat a skillet or grill over high heat. Drizzle with olive oil and sear the steak for 3–4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate, cover loosely, and let rest.
Sauté the mushrooms: In the same skillet, melt butter over medium heat. Add mushrooms and cook for 4–5 minutes until browned and tender.
Add shrimp and garlic: Stir in shrimp and minced garlic. Cook until shrimp are pink and opaque, about 3–4 minutes.
Make the sauce: Reduce heat to low. Stir in heavy cream, Parmesan cheese, paprika, and red pepper flakes if using. Simmer until the sauce thickens slightly, about 3–5 minutes. Adjust seasoning with salt and pepper to taste.
Top and serve: Spoon the warm Toowoomba sauce over the rested steak. Garnish with chopped parsley if desired.

Servings and timing

This recipe serves 2 and takes about 35–40 minutes from start to finish, including prep, cooking, and resting time.

Variations

Spicy Toowoomba: Add more crushed red pepper or a dash of hot sauce to the cream sauce.
Cheesy twist: Stir in extra Parmesan or a bit of shredded mozzarella for a richer sauce.
Herb-infused: Add fresh thyme or rosemary to the sauce for more depth.
Filet version: Swap the ribeye or sirloin for filet mignon for an even more luxurious cut.
Seafood mix: Add scallops or crab meat along with the shrimp for variety.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, gently warm the steak and sauce separately on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce if needed. Avoid overheating the shrimp to prevent them from becoming rubbery.

FAQs

What is Toowoomba sauce made of?

Toowoomba sauce typically includes cream, shrimp, mushrooms, garlic, Parmesan cheese, and mild spices. It’s rich, creamy, and full of umami flavor.

What kind of steak is best for this recipe?

Ribeye, sirloin, or filet mignon work beautifully thanks to their tenderness and ability to hold up to a rich sauce.

Can I make the sauce ahead of time?

Yes, but it’s best served fresh. You can prepare it in advance and reheat gently before serving.

Can I use frozen shrimp?

Yes, just make sure they are fully thawed and patted dry before cooking to prevent excess water in the sauce.

Is this dish spicy?

It’s mildly spiced. You can increase or decrease the red pepper flakes based on your heat preference.

Can I use milk instead of cream?

Heavy cream is best for a rich, thick sauce. Milk will result in a thinner, less indulgent consistency.

How do I know when the steak is done?

Use a meat thermometer—130°F for medium-rare, 140°F for medium. Let it rest after cooking to retain juices.

Can I grill the steak instead of pan-searing?

Absolutely. Grilling adds a smoky flavor and works well with this dish.

What sides go well with Toowoomba steak?

Mashed potatoes, roasted vegetables, steamed broccoli, or a simple salad pair beautifully with this rich entrée.

Can I make this dish gluten-free?

Yes, this recipe is naturally gluten-free if no flour or thickening agents are added to the sauce.

Conclusion

Steakhouse Toowoomba steak is a showstopping dish that combines juicy, perfectly cooked steak with a decadent shrimp and mushroom cream sauce. It’s full of flavor, rich in texture, and makes any dinner feel like a special occasion. Whether you’re recreating a restaurant classic or making a memorable meal at home, this dish is guaranteed to impress.

Steakhouse Toowoomba Steak

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Steakhouse Toowoomba steak features a juicy, seared ribeye or sirloin topped with a rich, creamy shrimp and mushroom sauce. This indulgent surf-and-turf dish brings bold steakhouse flavor to your home kitchen.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35–40 minutes
Yield: 2 servings
Category: Main Course
Method: Stovetop
Cuisine: Steakhouse / Australian-Inspired

Instructions

Pat steaks dry and season with salt and pepper. Let rest at room temperature for 20–30 minutes.
Heat olive oil in a skillet over high heat. Sear steaks for 3–4 minutes per side, or until desired doneness. Remove and let rest, covered loosely with foil.
In the same pan, melt butter over medium heat. Add mushrooms and cook until browned, about 4–5 minutes.
Add garlic and shrimp. Sauté until shrimp are pink and cooked through, 3–4 minutes.
Reduce heat to low. Stir in cream, Parmesan, paprika, and red pepper flakes. Simmer until slightly thickened, 3–5 minutes. Season with salt and pepper to taste.
Spoon the warm sauce over rested steaks. Garnish with parsley if desired and serve immediately.

Notes

For a more tender steak, choose ribeye or filet mignon.
Use a meat thermometer: 130°F for medium-rare, 140°F for medium.
Add a splash of white wine to the sauce for extra depth.
The sauce can be made ahead and reheated gently before serving.

Nutrition

Serving Size: 1 steak with sauce
Calories: 680
Sugar: 2g
Sodium: 620mg
Fat: 48g
Saturated Fat: 23g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 6g
Fiber: 0g
Protein: 52g
Cholesterol: 170mg