This balsamic glazed steak is made entirely in one skillet and features juicy seared steaks in a rich balsamic glaze with plenty of sauteed mushrooms on the side. – ready in 35 minutes with only 8 ingredients!
There’s nothing better than skillet dinners like these on the weeknight agenda!
As we move into the busy fall season with new school schedules for a lot of us, I’m committing to bringing y’all LOTS of easy weeknight dinners that use minimal ingredients, only dirty a few dishes, and pull together in less than an hour.
It really doesn’t get much simpler than this steak and mushrooms, but the flavors are mind blowing!
Steak nights are always highly anticipated in our house and this steak dinner lets us get our fix the EASY way without messing around with side dishes.
And the balsamic glaze? It’s the game-changer here and I’m convinced it could automatically make any dish a winner.
This Balsamic Glazed Steak features…
- Juicy seared sirloin steaks
- Buttery sauteed whole mushrooms
- A sweet honey balsamic glaze
- Only one pan, 35 minutes, and 8 ingredients needed!
Making the Balsamic Glazed Steak
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Steaks (see below for advice on the type of steak!)
- Button mushrooms
- Unsalted butter
- Olive oil
- Balsamic vinegar
Choosing Your Steak Cut
We recommend top sirloin steaks for this recipe. They sear up beautifully and are a slightly less expensive cut of steak for the good quality.
If you have them on hand, here are a couple other steak cuts that would work great in this recipe!
- New York strip
- Porterhouse (or T-bone)
Keep in mind, all cuts of steaks vary in size and thickness so a kitchen thermometer is your best friend for ensuring you cook your steak to the doneness you prefer.
Tips for Balsamic Glazed Steak
- Use the right pan – we highly recommend a cast iron skillet for searing the steaks as this will give it an incredible golden crust. If you don’t own a cast iron, use a large stainless steel pan instead.
- Get pan hot before adding steak – make sure your pan is properly preheated before adding your steaks.
- Season steaks well – nothing fancy here, just kosher salt and pepper.
- Baste steaks in butter – as the steaks cook, use a spoon to baste them in that flavorful butter.
- Use a kitchen thermometer – again, a kitchen thermometer is SO helpful for knowing when to take your steaks off. See the recipe card for specific instructions on cooking steak to your temperature preference.
- Saute mushrooms in drippings – remove the steaks from the pan and saute the mushrooms in the pan drippings. If you don’t have a lot of drippings left, add a few splashes of olive oil to the pan.
- Simmer balsamic and honey – wipe the pan clean, then pour in the balsamic vinegar and honey. Let this come to a simmer and then reduce heat and let simmer several minutes until reduced and thickened. Careful not to let it over-reduce here, it tends to reduce quickly!
- Sub in another vegetable – if you don’t care for mushrooms, try another vegetable! Zucchini, peppers, green beans, or asparagus would all be great in this skillet.
- Add more herbs – fresh rosemary, oregano, or sage would be great in place of the thyme, or just use a little of each.
- Serve with pasta – we generally like this steak as a more veggie + meat-heavy meal, but it would be amazing served on top of hot angel hair or linguine pasta to soak up that sauce.
You just can’t beat this steak dinner, you guys. It’s the easiest thing EVER to pull off on a weeknight and seriously tastes better than a steakhouse.
It’s the balsamic glaze that really seals the deal here. The most mind-blowing part is that it’s only TWO ingredients! Proof that it only takes a few simple ingredients to make incredible food.
Try this incredible skillet dinner out for your next steak night! I promise you won’t be disappointed.
Looking for more one pot meals? Try these ones out!
Skillet Balsamic Glazed Steak and Mushrooms
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- 2 (8-12 oz each) top sirloin steaks
- Kosher salt and pepper to taste
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 smashed garlic cloves
- 2-3 sprigs fresh thyme
- 1 lb button mushrooms, stems removed
- 1/2 cup balsamic vinegar
- 3 tablespoons honey
- Additional thyme for garnishing
- Pat steaks dry with paper towels and season well all over with salt and pepper.
- In a large cast iron skillet or large stainless steel skillet, heat 1 tablespoon butter and olive oil over medium-high heat until pan is hot.
- Add steaks to pan and arrange smashed garlic cloves and thyme sprigs around steaks. Cook steak 3-5 minutes on first side until a deep golden brown, then flip to opposite side and add remaining 1 tablespoon butter.
- Cook steak an additional 2-4 minutes on second side, using a spoon to baste steak occasionally with butter, until steak reaches your desired doneness. (130F for medium rare, 140F for medium, 150F for medium well, 160F for well done*)
- Remove steak from pan to a plate and cover with foil to keep warm. Set aside. Remove garlic and thyme sprigs from pan and discard.
- Keep pan over medium-high heat. Add mushrooms to pan and saute in pan drippings 3-5 minutes until just tender. Transfer mushrooms to a bowl and set aside.
- Wipe pan clean from drippings and pour balsamic vinegar and honey into pan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and let simmer 5-8 minutes until glaze is slightly reduced and thickened.
- Remove pan from heat and add steak and mushrooms back to pan, spooning glaze over top. Garnish skillet with extra thyme and serve immediately while hot. Enjoy!