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Pan-Seared Steak for Two with Garlic Butter Mushrooms

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Total Time 30 minutes
Servings: 2
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 2 sirloin steaks about 150g each
  • 200 g cremini or button mushrooms sliced
  • 3 garlic cloves minced
  • 2 tbsp butter divided
  • 1 tbsp olive oil
  • 1/4 cup low-sodium beef broth
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste
  • Optional: a small splash of balsamic vinegar for extra depth

Method
 

  1. Remove the steaks from the fridge 15–20 minutes before cooking so they reach closer to room temperature — this helps them cook more evenly.
  2. Pat the steaks completely dry with a paper towel and season generously on both sides with salt and pepper.
  3. Heat olive oil in a heavy skillet over high heat until it is very hot and just starting to shimmer.
  4. Place the steaks in the pan and sear without moving for 3 minutes on the first side to develop a deep brown crust.
  5. Flip and sear the second side for 2–3 minutes for medium-rare, adjusting time slightly for your preferred doneness.
  6. Remove the steaks from the pan and let them rest on a plate, loosely tented with foil, for at least 5 minutes.
  7. Reduce the heat to medium. Add 1 tablespoon of butter to the same pan along with the sliced mushrooms. Cook for 4–5 minutes, stirring occasionally, until the mushrooms are deeply golden brown.
  8. Add the minced garlic and thyme, stirring for 30 seconds until fragrant.
  9. Pour in the beef broth and the remaining tablespoon of butter, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes until slightly thickened. Add a splash of balsamic vinegar if using.
  10. Slice the rested steaks against the grain into thick strips. Plate each portion and spoon the garlic butter mushrooms generously over the top.

Notes

Sirloin is the best value cut for a dish like this — it has great flavour and tenderness when not overcooked, and costs significantly less than ribeye or filet while still presenting beautifully on the plate. Buying mushrooms loose rather than in a pre-packaged container is almost always cheaper per pound. Letting the steak rest before slicing is free and makes a noticeable difference in juiciness, which matters far more to the final result than the cut of meat itself.