Pan-Seared Steak with Mushroom Glaze
Quick weeknight beef dish featuring tender sirloin topped with savory mushroom and onion glaze. Medium-rare steak gets a deep crust from pan-searing, then rests while earthy mushrooms and sweet onions reduce in beefy sauce with umami depth from teriyaki or Worcestershire. Serve over rice or mashed potatoes for a restaurant-quality dinner ready in under 30 minutes. This version uses beef broth reduction to build silky glaze without cream, letting the meat and vegetables shine.
Ingredients
- 1 lb boneless beef top sirloin steak, cut 1/2-inch thick
- ¼ teaspoon garlic pepper seasoning
- 1 tablespoon margarine or butterolive oil or avocado oil1:1vegetariandairy-free
high
- ¾ cup beef broth
- 1 tablespoon teriyaki sauce or Worcestershire sauce
- 1 small onion, cut into very thin wedges
- 1 ¾ cups fresh mushrooms, sliced
Instructions
- 1
Cut steak into four serving-size pieces and sprinkle with garlic pepper seasoning.
- 2
Heat margarine or butter in a 10-inch skillet over medium heat until hot.
- 3
Cook steaks for 8 to 10 minutes, turning once, until desired doneness is reached.
- 4
Remove steaks from pan and cover to keep warm.
- 5
Add beef broth and teriyaki or Worcestershire sauce to the skillet, scraping up browned bits from the bottom.
- 6
Cook and stir over medium-high heat until bubbly.
- 7
Add onion wedges and sliced mushrooms to the pan.
- 8
Cook about 8 minutes until vegetables are tender and glaze reduces by half.
- 9
Transfer steaks to plates and spoon glaze over top.
Tips
Let steaks rest for 3-5 minutes after removing from pan so juices redistribute, keeping meat juicy when served.
For deeper glaze color and flavor, use Worcestershire sauce; teriyaki adds slight sweetness.
Pat steak dry before cooking to ensure better browning and crust development.
Good to Know
Refrigerate cooked steak and glaze separately in airtight containers up to 3 days. Reheat gently in skillet over low heat with splash of broth to prevent drying.
Prepare ingredients (cut steak, slice mushrooms and onion) up to 4 hours ahead. Cook just before serving for best crust and glaze texture.
Plate immediately over rice, mashed potatoes, or egg noodles. Spoon warm glaze generously over steak.
Common Mistakes
Do not skip patting steak dry to avoid steaming instead of browning.
Do not overcrowd pan to avoid lowered temperature and poor crust formation.
Do not skip scraping browned bits to avoid missed depth of flavor in glaze.
Substitutions
Dairy-Free Swaps
high
General Alternatives
FAQ
Can I use a different cut of steak?
Yes. Ribeye, strip steak, or flank steak work well. Thicker cuts may need longer cooking time. Adjust heat and time as needed to reach 145F for medium-rare.
What if I don't have beef broth?
Substitute chicken broth, vegetable broth, or even beef stock. You can also use half broth and half dry red wine for richer flavor. Glaze may reduce faster with less liquid.
Can I freeze the cooked steak and glaze?
Yes. Cool completely, store separately in freezer bags up to 3 months. Thaw overnight in refrigerator and reheat gently in a skillet over low heat. Texture remains tender if not overheated.