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Skillet Balsamic Glazed Steak and Mushrooms

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.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 -3 servings
Calories 516kcal


  • 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!


*If you would like your steak cooked above medium, transfer the (oven-safe) pan to a 350F oven after it has seared 2-4 minutes on opposite side and bake an additional 5-10 minutes until steak reaches your desired doneness.
Storing Instructions
Store steak and mushrooms sealed in refrigerator up to 4 days.


Serving: 8oz steak | Calories: 516kcal | Carbohydrates: 23.3g | Protein: 59.6g | Fat: 20.4g | Saturated Fat: 8.1g | Cholesterol: 156mg | Sodium: 134mg | Potassium: 1036mg | Fiber: 1g | Sugar: 20g | Calcium: 16mg | Iron: 10mg