Nothing beats a perfectly seared steak topped with a silky mushroom sauce. This sirloin steak recipe gets a quick hit of garlic‑thyme butter right in the pan, then rest while you build an easy sauce with shallots and mushrooms. Drizzle it all over your steak and tuck into chips or mash for a proper, satisfying meal. One of the most important things when cooking steak is getting a good sear — it really does make all the difference. A stainless steel or cast iron pan works best for this. I personally use this cast iron pan from Amazon; I bought it back in April 2024 and it’s still like new.
Need a satisfying dessert to go with this steak? Try our Perfect Chocolate‑Dipped Cream Profiteroles.
🍴 Tools You’ll Need
Cast Iron Skillet — This skillet is ideal for getting that perfect golden sear on steaks.
Instant-Read Meat Thermometer — This thermometer helps you nail the doneness every time.
Tongs — These tongs make flipping steaks easy without piercing the meat.
Pan‑Seared Sirloin with a Creamy Mushroom Sauce
Ingredients
- 2 sirloin steaks
- 1 tbsp light olive oil
- 25 g butter
- 2 thyme sprigs
For the sauce
- 50 g butter
- 2 small shallots finely chopped
- 1 garlic clove finely chopped
- 200 g chestnut mushrooms sliced
- 1 tbsp Worcestershire sauce
- 150 ml beef stock
- 100 ml double cream or crème fraîche
- small handful of parsley finely chopped
- chips or buttery mash to serve
Instructions
- Rub each steak with olive oil, then season generously with salt and pepper. Heat a heavy pan until smoking hot. A cast iron skillet like this is perfect for getting that proper sear without losing heat.
- Carefully lay the steaks in the hot pan. Add 25 g butter and the thyme sprigs to one side. Cook the steaks 1–2 minutes per side for rare, 3–4 minutes for medium, or 5–6 minutes for well done. As they cook, tilt the pan slightly and spoon the foaming butter and thyme over the steaks to baste.For perfect results, check the internal temperature with an instant-read thermometer like this — no more guesswork.
- Transfer the steaks to a warm plate or board with a slight groove to catch the juices, and let them rest while you make the sauce.
- Return the same pan to medium heat, keeping any butter and thyme left behind. Add 50 g butter. Once it melts and sizzles, add the chopped shallots and fry for about 2 minutes.
- Stir in the garlic and sliced mushrooms, then turn up the heat and cook for another 2–3 minutes until the mushrooms have softened.
- Stir in the Worcestershire sauce, then add the beef stock. Bring to a boil and cook until the liquid has halved.
- Lower the heat and stir in the double cream (or crème fraîche). Let it simmer gently until the sauce is thick and silky. Taste and adjust seasoning with salt if needed. Remove and discard the thyme sprigs.
- Nestle the rested steaks back into the sauce and spoon a little over the tops. Scatter with chopped parsley if you like. Serve straight from the pan alongside chips or buttery mashed potatoes. Enjoy!