Easy Balsamic Glazed Steak Tips and Mushrooms Recipe | Rich Savory Flavor

I just made this Easy Balsamic Glazed Steak Tips and Mushrooms recipe and wow—it felt fancy, yet it was so simple. I love meals that make me look like I fussed all afternoon but are really ready in under an hour.

The sweetness of the balsamic glaze with honey paired with juicy steak and tender mushrooms really hits the spot. Every time I serve this, people ask for seconds.

If you’re looking for something impressive but totally doable on a weeknight, this is it—and if you like hearty Southern flavors too, you can also enjoy this easy sausage and shrimp gumbo recipe on another night.

Easy Balsamic Glazed Steak Tips and Mushrooms Recipe

Ingredients Section

Here are everything you’ll need, with measurements, explanations, and a pro tip or two so it turns out great.

2 (8-12 oz each) top sirloin steaks — chosen because they sear beautifully, deliver good flavor, and aren’t super pricey compared to fancy cuts.
Kosher salt and pepper to taste — these basic seasonings let the steak flavor shine.
2 tablespoons unsalted butter, divided — butter gives richness and helps in basting. Using unsalted lets you control salt.
1 tablespoon olive oil — helps achieve a good crust and prevents sticking; extra flavor too.
2 smashed garlic cloves — garlic infuses flavor as you cook the steaks; smashing releases more aroma.
2-3 sprigs fresh thyme — fresh herbs bring brightness; thyme works especially well with mushrooms and steak.
1 lb button mushrooms, stems removed — button mushrooms hold together well and absorb flavors; removing stems ensures even cooking.
½ cup balsamic vinegar — gives tang + sweet complexity; better if well aged.
3 tablespoons honey — balances the acidity of vinegar; use real honey for depth.
Additional thyme for garnishing — adds a pop of color and fresh aroma just before serving.

Note: several servings as a note of full line under the ingredients quantity

Variations

Want to tweak this dish for flavor, health, or dietary needs? Here are some ideas:

Dairy-free: Replace the butter with vegan butter or extra olive oil.
Sugar reduction: Use a sugar-free sweetener or reduce the honey to 1–2 tablespoons; maple syrup works too.
Different steak cuts: New York strip, ribeye, or porterhouse all work—just adjust cook time.
Swap the mushrooms: Try cremini, shiitake, or even portobello slices. Other veggies like zucchini or asparagus can also work.
Extra flavor add-ins: Add a splash of red wine, a pinch of red pepper flakes, or fresh rosemary for more depth.

You can mix and match these tweaks depending on what’s in your pantry or pair them with other ideas from the site’s lunch recipes section for a full meal plan.

Cooking Time

Plan your evening with these quick timings:

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

Equipment You Need

These tools make everything easier:

Large cast iron or heavy-bottomed skillet — delivers an even sear.
Tongs — flip steaks without piercing them.
Spatula or spoon — perfect for basting and stirring mushrooms.
Paper towels — pat steaks dry so they sear properly.
Instant-read meat thermometer — check doneness without guesswork.

How to Make Easy Balsamic Glazed Steak Tips and Mushrooms Recipe?

Preparing the Steak

Pat steaks dry with paper towels and season generously with salt and pepper. A dry surface ensures a perfect crust. Heat the skillet over medium-high and add half the butter plus olive oil.

When hot, place steaks in the pan with smashed garlic and thyme. Sear 3–5 minutes on one side, then flip and baste with remaining butter for another 2–4 minutes to your preferred doneness.

Cooking Mushrooms & Making the Glaze

Transfer steaks to a plate and tent with foil. Keep the skillet hot and add mushrooms; sauté 3–5 minutes until tender. If the pan seems dry, add a little oil.

Wipe the pan lightly, pour in balsamic vinegar and honey, then simmer over medium-high. Reduce heat to medium-low and cook 5–8 minutes until the glaze thickens and turns syrupy.

Finishing & Serving

Return steaks and mushrooms to the pan, spoon the glaze over them, and let everything soak for a minute or two. Garnish with fresh thyme and serve immediately.

Additional Tips for Making this Recipe Better

From my own kitchen experience:

Bring steaks to room temperature 30 minutes before cooking for even results.
Don’t overcrowd the pan so mushrooms brown instead of steam.
Taste the glaze; add a touch more honey or a knob of butter if it’s too sharp.
Keep a lid or splatter guard handy when reducing balsamic.
Rest the steaks under foil for 5 minutes to keep juices inside.

How to Serve Easy Balsamic Glazed Steak Tips and Mushrooms Recipe?

I slice the steak against the grain into thick strips, arrange them on a warm platter, and spoon mushrooms and glaze on top. A sprinkle of fresh thyme and cracked black pepper makes it pop.

For a fun appetizer before this meal, you might love sharing a jalapeno popper cheese ball recipe with guests. Serve with mashed potatoes, roasted vegetables, or a crisp green salad. A crusty baguette is perfect for soaking up every drop of that glaze.

Nutritional Information

Per serving, approximate:

Calories: ~516 kcal
Protein: ~59.6 g
Carbohydrates: ~23.3 g
Fat: ~20.4 g

Make Ahead and Storage

Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Cool completely and store in freezer-safe containers for 2–3 months. Mushrooms soften slightly but stay flavorful.

Reheating: Bring to room temperature first if frozen. Warm gently in a skillet over medium-low with a splash of broth or water.

Why You’ll Love This Recipe

Here’s why this balsamic steak dish stands out:

Quick and easy—ready in about 35 minutes with minimal cleanup.
Sweet and tangy glaze pairs perfectly with savory steak and mushrooms.
Flexible with steak cuts, mushrooms, and seasoning options.
Elegant enough for guests but simple enough for a weeknight dinner.
Customizable sweetness and herbs to match your taste.

Ash Tyrrell