This Pan Seared Sirloin Steak with Mushroom Sauce is an easy one skillet recipe. Perfectly tender, melt-in-your-mouth sirloin steak topped with the most incredible creamy mushroom sauce!
SIRLOIN STEAK WITH MUSHROOMS
A tender, meaty steak in full-flavored creamy gravy packed with fresh mushrooms and garlic. This easy, yet extraordinary meal is prepared in just one pan and it’s done in under 30 minutes.
Few weeks ago, our local grocer had this insane sale on all its steaks, and I got these meaty bad boys for 2 bucks each. TWO BUCKS!$! It was a Valentine’s Day special, and SPECIAL IT WAS! You better believe I stocked up on steaks, and you’ll know I did because, I plan to share another steak recipe next week… and the week after that… and the week after that. We ate a lot of steak this month.
Working off of my Pan Seared Steak with Cognac Sauce recipe, I opted to make this mushroom loaded pan seared sirloin steak deliciousness, reminiscent of your favorite Steak House menu item.
First, let’s discuss about cooking steak in a skillet.
HOW TO COOK STEAK IN A SKILLET
- Your cast-iron skillet is the ultimate tool for preparing a perfect steak recipe.
- We start by melting garlicky butter in our skillet, then searing the steaks in said skillet for a few minutes, creating flavorful browning on all sides.
- When steaks are done, we remove them from the skillet and set aside for a moment.
- Sliced mushrooms are added to the same skillet and cooked until slightly tender.
- A splash of evaporated milk or half & half will also be added to the skillet, creating our finished gravy with amazing mushroom flavors.
- Transfer steaks back into the skillet; spoon the sauce all around the steaks and serve.
When cooking your steak, keep in mind how you want it cooked; rare, medium rare, well done, etc… as this will determine how long you should cook your steaks. Follow these guidelines:
How to Tell if Your Steak is Cooked: Guide for Steak Doneness
(please use a meat thermometer)
- 140F internal temperature for RARE
- 145F internal temperature for MEDIUM RARE
- 160F internal temperature for MEDIUM
- 170F internal temperature for WELL DONE
For the mushroom sauce, considering their meaty texture and nutritional benefits – low fat, cholesterol free, a good source of protein, and so on – I almost always use baby portobello in my sauces.
To prepare the sauce, a touch of beef broth, half & half, and some seasonings are added to the mushrooms, creating a tasty and super creamy sauce to go with our steak dinner.
Please Please PLEASE serve with a glass of wine, m’kay? 🙂
ENJOY!
MORE STEAK RECIPES:
- Oven Grilled Steak
- Jack Daniel’s Grilled Steak Recipe
- Grilled Flank Steak with Avocado Chimichurri Sauce
- Steak Fajita Roll-Ups
PERFECT SIDE DISH RECIPES TO GO WITH YOUR STEAK:
- Asparagus with Lemon Butter Sauce
- Garlicky Lemon-Parmesan Broccoli
- Garlic Brown Butter Roasted Brussels Sprouts and Carrots
- Garlic Butter Asparagus Pasta
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Pan Seared Sirloin Steak with Mushroom Sauce
Ingredients
- 4 (4 ounces each) top sirloin steaks, at room temperature
- coarse salt and fresh ground pepper to taste
- 4 tablespoons butter divided
- 1 teaspoon Italian Seasoning
- 4 garlic cloves smashed
- 8 ounces baby portobello mushrooms sliced
- salt and fresh ground pepper to taste
- 2 tablespoons low sodium beef broth
- 1 cup half and half you can also use evaporated milk or heavy cream
- dried parsley for garnish
Instructions
- Prepare steaks by seasoning with salt and pepper.
- Add 2 tablespoons butter, Italian Seasoning, and smashed garlic cloves to a cast iron skillet and melt over medium-high heat.
- Add steaks to skillet and cook until brown and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare. Do not crowd the skillet - cook the steaks two at a time.
- Remove steaks from skillet, set aside and keep covered.
- In the same skillet, add remaining 2 tablespoons butter and melt over medium-high heat.
- Stir in sliced mushrooms and season with salt and pepper; cook for 2 to 3 minutes, or until just tender.
- Pour in the beef broth and let cook for another minute.
- Add half and half and continue to cook for 2 more minutes, or until heated through.
- Plate steaks and top with mushroom sauce.
- Garnish with dried parsley and serve.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Tried this today. So good!!! Thanks for the recipe.
Simple to make, outstanding! All 3 of my children and my hubby loved it. Will be making again! Thanks
I’m very glad everyone enjoyed it! Thank YOU! 🙂
I’ve never left a comment on one of these before, but this was so awesome. That mushroom sauce is so easy and so delicious. Thank you for the recipe!
That’s great to hear! I am very happy you enjoyed this recipe! Thank you so much for chiming in! 🙂
Sauce was so good! I know someone mentioned the sauce was a little thin, I sprinkled grated parmesan to thicken up a bit. Turned out amazing! Wish I could post a photo
I’m very glad you enjoyed it! Thank YOU! 🙂
This recipe is just fine. It was a hearty meal, fit more for a late fall evening than a summer night, but still great. I am left wondering about starting the sear with butter. Most people say to add butter after the steak is nearly done. The recipe turned out well, but did I just break a cardinal rule of cooking?
Making it right now mushrooms are yellow and gray morels fresh as of yesterday and the day before. Also added a couple tbls. of worschester sauce with the steaks
Awesomeness !!! My oldest son and 2 of my grandsons loved this. Kept the leftover sauce to use as soup. Used a bone in sirloin that filled the 15″ cast iron and large portobellos. Served it with cheesy zucchini & yellow squash and baked sweet potatoes. THANK YOU
Awesome!! I am so happy you enjoyed it!! Thank YOU!!! 🙂
This was absolutely Amazing!
Will be making this more often
I used 2 huge port. Mushrooms 1 garlic clove
And 1/2 cup heavy whip cream to 1, 6 oz steak
Wow, that sauce, devine!
Thank You, for the recipe!!!
What is garlicky butter?
Sauce was delicious . I just wish it was a little thicker so it would cling to the food better.
This was delicious! I doubled the cream sauce so I can use it laste in the week for chicken thighs. The sauce is so great! Will make again for sure. No changes needed. I served with balsamic brussels and the pairing was fantastic!
Sorry your temperatures for the steak are way off. I am a former chef and 140 degrees is not rare. That is medium. More like 120 defeees for rare. Just letting you know.
Brian, you are so right! Especially once the meat rests it will be nearly well done at 140 degrees.
I made this for the 2 of us this evening. It was DELICIOUS! I had to substitute the half and half with milk and sour cream because that is what I had. A very tasty and easy meal.
What is half and half – is it half stock and half cream?
Hi!
It’s half cream and half milk. You can also use light cream or heavy cream.
Wow! Soooo good! Loved the mushroom-y sauce over smashed potatoes, too. Steak was perfectly done. Umami galore!
Not one to add anything to a good steak, but I tried this and it is OUTSTANDING !
You had me with that tasty mushroom sauce! <3
These look so good! I want this for dinner soon!
What an awesome deal, and these steaks look gorgeous!
This sounds amazingly delicious!
Such a fab dish! This comes together quickly for a great dinner. Those mushrooms! YUM!
I have to put this on my menu!
I want to eat that mushroom sauce on everything!
Delicious steak and mushrooms.
Thank you, friend!!
Sounds delicious! But I didn’t see beef broth in the ingredient list, I assume it is added with the half and half. How much is “a touch?” Thanks!
Hi!
Ah shoot! I’ll update it now! 😀 About 2 tablespoons is what you’ll need, and let it cook down for like a minute before adding in the half and half.