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Easy Balsamic Glazed Steak Tips and Mushrooms Recipe
Ash Tyrrell

Easy Balsamic Glazed Steak Tips and Mushrooms Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. Pat steaks dry with paper towels and season generously with salt and pepper. A dry surface ensures a perfect crust.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.