Steak with Balsamic Glazed Mushrooms
on Dec 06, 2024
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Dinner just got an upgrade – introducing Steak with Balsamic Glazed Mushrooms! Pan-seared steak basted with butter, then finished with mushrooms in a fig balsamic and Worcestershire glaze. This dinner comes together in under 30 minutes all in one skillet.
For weeknight dinners, we almost always turn to quick meals- ones that don’t need a lot of time and effort. If you’re looking for more dinner, be sure to check out our Tandoori Roasted Chicken and Potatoes, and Perfect Crispy Skin Salmon.
Why You’ll Love This Recipe
This recipe is great for easy cleanup, when you need to get something on the table fast, but don’t want to compromise flavor. The deep umami flavors from the Worcestershire sauce and the fig balsamic vinegar create the most beautiful glaze over the mushrooms and steak.
- Quick and easy: The simplicity of this dish is a total winner. You’ll just need one skillet, a few ingredients, and minutes of kitchen time.
- Savory and delicious: It’s got the right balance of flavors and textures, with the butter basted on the steak, and the butter then tossed with the mushrooms in a fig balsamic and Worcestershire glaze.
- Versatile: It’s super versatile! You can serve it with any of your favorite vegetable side dishes, like our Lemon Haricots Verts With Crispy Shallots, or even just with some classic Creme Fraiche Mashed Potatoes.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
Steak: We used New York Strip steak, about 1 inch thick, then seasoned the steak in extra-virgin olive oil, kosher salt, and freshly ground black pepper, allowing it to come to room temperature for the perfect sear.
Mushrooms: We love Baby Bella mushrooms for this steak dinner! We quartered them here, but if you have smaller mushrooms, you can just halve them. If you have more mushrooms, use up any of them to try our Sun Dried Tomato Pasta with Spinach and Mushrooms.
Worcestershire Balsamic Glaze: For the sauce, we kept it simple and just used some butter to baste the steak. Then when the steak was resting, we kept the butter in the skillet and seared the mushrooms. The dish is finished off with a Worcestershire sauce, fig balsamic vinegar, some salt and pepper to season and chopped parsley to garnish.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips & Substitutions
- Mushroom swap: We used Baby Bella mushrooms here, but you could also try using other kinds of mushrooms like Cremini mushrooms or Portobello mushrooms if you want to.
- Allow the steak to come to room temperature before cooking. Why? By doing this, it allows for even cooking and deeper seasoning. Also, the steak comes out more tender and juicy. We are using a New York strip, but you can use any of your favorite steak cuts, like filet mignon, flank steak, ribeye steak, or anything else you prefer.
- Let it rest: Allow the seared steak to rest for a few minutes before you slice it. Doing this helps seal in all those juices, and you get the perfect juicy and moist steak you’re looking for.
- Slice it right: Make sure you slice the steak against the grain. This ensures that every bite has that perfect tender texture.
- For storing: Store your leftovers in an airtight container for up to 3 days in the refrigerator, and reheat them in a skillet over medium heat until they’re warmed up.
How to Make Steak with Balsamic Glazed Mushrooms
Step 1: Pat the steak dry and season both sides with salt and pepper, along with your olive oil. Let it sit at room temperature for at least 30 minutes.
Step 2: Heat a large cast iron skillet. Place the steak into the hot and dry skillet and sear to cook for 3 to 4 minutes on each side for a medium-rare steak, baste your butter over.
Step 3: Transfer your cooked steak and let it rest on a cutting board for 10 to 15 minutes.
Step 4: Leaving any melted butter in the skillet, turn the heat to low and add in your mushrooms. Allow the mushrooms to cook for 5 to 6 minutes, stirring occasionally, until they bring on a golden brown color. Bring the heat back up to medium-high.
Step 5: Add your balsamic vinegar and Worcestershire sauce, and toss to combine with the mushrooms for 1 to 2 minutes. You want the sauce to thicken very slightly, but you still want this as a pourable sauce and not a reduction. Season with salt and pepper to taste, if needed.
Step 6: Slice your steak against the grain and transfer it to a platter. Spoon over the mushrooms, along with the sauce from the pan. Top with parsley and serve.
Serving Recommendations
Looking for some ideas to serve your steak with balsamic mushrooms? Here are a few to get you inspired.
- Dinner: Pair the steak with a mashed potato dish like Creme Fraiche Mashed Potatoes or Garlic Parmesan Mashed Potatoes.
- If you’re not a fan of mashed potatoes, try another potato side like Paprika Roasted Baby Potatoes or Crispy Parmesan Potatoes.
- Sides: Team the steak and mushrooms with another veggie side dish like Honey and Sumac Roasted Carrots or Lemon Haricot Verts with Crispy Shallots.
- Salads: For a delicious winter salad, pair this steak with Citrus Avocado Salad with Chili Crisp.
Steak with Balsamic Glazed Mushrooms FAQs
The best way to check if the steak is done cooking is to use a meat thermometer to check its internal temperature. If you like your steak medium-rare, remove it off the eat once the temperature reads 130 to 135 degrees.
You can, but we recommend using a good quality cast iron skillet or stainless steel if you can for searing steak, as it ensures even cooking and that perfect bit of brown char on the outside that you’re looking for.
More Steak Recipes
If you do make this Steak with Balsamic Glazed Mushrooms recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Steak With Balsamic Glazed Mushrooms
Ingredients
- 1 pound New York strip steak, 1-inch thick
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 8 ounces baby bella mushrooms, quartered
- 2 tablespoons fig balsamic vinegar
- 2 teaspoons Worcestershire sauce
- Finely chopped fresh parsley, for serving
Instructions
- Pat the steak dry and season both sides with salt and pepper, along with your olive oil. Let it sit at room temperature for at least 30 minutes.
- Heat a large cast iron skillet until piping hot on medium-high heat. Place the steak into the hot and dry skillet and sear to cook for 3 to 4 minutes on each side for a medium-rare steak, or until the internal temperature reaches 130 to 135°using a meat thermometer. Towards the last minute of cooking, add in your butter and baste carefully using a spoon over your steak.
- Transfer your cooked steak and let it rest on a cutting board for 10 to 15 minutes.
- Leaving any melted butter in the skillet, turn the heat to low and add in your mushrooms. Allow the mushrooms to cook for 5 to 6 minutes, stirring occasionally, until they bring on a golden brown color. Bring the heat back up to medium-high.
- Add your balsamic vinegar and Worcestershire sauce, and toss to combine with the mushrooms for 1 to 2 minutes. You want the sauce to thicken very slightly, but you still want this as a pourable sauce and not a reduction. Season with salt and pepper to taste, if needed.
- Slice your steak against the grain and transfer it to a platter. Spoon over the mushrooms, along with the sauce from the pan. Top with parsley and serve.
Notes
- Mushroom swap: We used Baby Bella mushrooms here, but you could also try using other kinds of mushrooms like Cremini mushrooms or Portobello mushrooms if you want to.
- Allow the steak to come to room temperature before cooking. Why? By doing this, it allows for even cooking and deeper seasoning. Also, the steak comes out more tender and juicy. We are using a New York strip, but you can use any of your favorite steak cuts, like filet mignon, flank steak, ribeye steak, or anything else you prefer.
- For storing: Store your leftovers in an airtight container for up to 3 days in the refrigerator, and reheat them in a skillet over medium heat until they’re warmed up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to your new favorite dinner! An easy 1 pan meal with a really delicious, tangy sauce! I hope you enjoy!