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Pan-Seared Steak with Balsamic Mushroom Glaze

Succulent steaks topped with a rich, glossy balsamic mushroom reduction, served with herb-roasted potatoes and fresh asparagus.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 plates
Course: Dinner, Main Course
Cuisine: American, Steakhouse
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

The Main & Sauce
  • 2 steaks Filet or Ribeye
  • 8 oz mushrooms sliced
  • 2 tbsp balsamic vinegar
  • 3 tbsp butter divided
Sides & Garnish
  • 1 lb potatoes wedges
  • 1 bunch asparagus
  • 1 tbsp parsley chopped

Equipment

  • Cast Iron Skillet or Heavy Frying Pan
  • Baking sheet
  • Whisk

Method
 

  1. Roast potato wedges at 400°F (200°C) for 25-30 minutes until golden.
  2. Season dry, room-temperature steaks with salt and pepper. Sear in a hot skillet until desired doneness.
  3. Let steaks rest while sautéing asparagus in a separate pan with butter.
  4. In the steak skillet, sauté mushrooms in butter until browned. Add garlic.
  5. Deglaze with balsamic vinegar, reduce, then whisk in remaining cold butter for a glossy finish.
  6. Plate steak topped with mushroom glaze alongside potatoes and asparagus. Garnish with parsley.

Notes

For the best sauce, do not wash the pan after cooking the steak; the 'fond' provides essential flavor. Resting the steak for 5-10 minutes is critical for juice retention.