Steak With Balsamic Glazed Mushrooms

Steak and balsamic glazed mushrooms plated with a fork.

5 from 1 vote

Steak With Balsamic Glazed Mushrooms

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.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American

Diet: Low Salt

Servings:

Author: Lindsey Baruch

Equipment

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