Garlic butter steak with mushroom gravy is the kind of dinner that makes an ordinary weeknight feel like a night out. Two seared sirloin steaks, a creamy cremini mushroom gravy made in the same skillet, fluffy Yukon Gold mashed potatoes, and caramelized roasted Brussels sprouts with sweet red pepper: everything a steakhouse plate promises, sized for exactly two people.
This recipe was developed for RecipesMind from the dinner idea shared by Two Plate Kitchen. The post’s written method stopped after the mashed potatoes, so we completed the missing steps with established, food-safety-checked techniques. This is an original write-up that has not been kitchen-tested by RecipesMind, so use the visual cues and a thermometer alongside the clock.
Images are AI-generated recipe illustrations based on the Two Plate Kitchen post, not photographs of a kitchen test. Follow the recipe card for measurements and food-safety checks.
In this article
Why This Steak Dinner for Two Works
Two 5- to 6-ounce steaks fit comfortably in one 12-inch skillet with space between them, which matters: crowded steak steams instead of browning. Lean, affordable sirloin takes well to a hard sear, and the rich sauce makes up for its modest marbling.
The one-pan gravy is the real secret. When the steaks come out of the skillet, they leave behind browned bits called fond. Mushrooms, garlic, and beef broth lift that flavor off the pan, and a splash of cream turns it into a gravy that tastes like it simmered much longer than it did.
Ingredients for Garlic Butter Steak with Mushroom Gravy
Sirloin steaks: Look for boneless top sirloin steaks about 1 inch thick. Thinner steaks overcook before they brown, so start checking early. Strip or ribeye steaks also work.
Garlic powder plus butter: The steaks are seasoned with garlic powder, then basted with butter. For a stronger garlic note, add one smashed fresh garlic clove to the basting butter.
Cremini mushrooms: Also sold as baby bellas, cremini have more flavor than white mushrooms. Wipe them clean and slice them about ¼ inch thick.
Low-sodium beef broth and heavy cream: Low-sodium broth lets you control the salt as the pan juices reduce. Heavy cream is less likely to curdle at a simmer than milk.
Yukon Gold potatoes: Their buttery flavor and medium starch give creamy, fluffy mash without turning gluey.
Brussels sprouts and red bell pepper: Roasted cut side down, the sprouts turn sweet and nutty, while the pepper adds color.
Helpful Tools for This Steak Dinner
As an Amazon Associate, RecipesMind earns from qualifying purchases. The links below are affiliate links; buying through them costs you nothing extra. Your own equipment works fine if it does the same job.
A heavy Tramontina Tri-Ply Clad 12-inch stainless steel skillet gives you room for two steaks and builds the fond that flavors the gravy. An instant-read thermometer like the TempPro TP19H removes the guesswork from doneness and is the only reliable way to confirm 145°F.
For turning the steaks without piercing them, sturdy OXO Good Grips 12-inch locking tongs keep your hands away from spattering butter. Roast the vegetables on a rimmed aluminum half sheet such as the Nordic Ware Naturals half sheet 2-pack, which gives the sprouts enough space to brown instead of steam. An OXO Good Grips stainless steel potato masher makes quick work of two potatoes, and a Pyrex 2-cup glass measuring cup measures the broth and warms the milk.
How to Sear and Baste the Steaks
Start with dry steak: pat both sides with paper towels, because surface moisture prevents a good crust. Season with salt, pepper, and garlic powder. Optionally, salt the steaks a day ahead and refrigerate them uncovered (not included in the recipe time).
Heat the empty stainless skillet over medium-high heat for 2 to 3 minutes, then add the olive oil. When it shimmers, lay the steaks in, away from you. Leave them alone for 3 to 4 minutes. They will stick at first and then release once a deep brown crust forms. Flip and cook 2 to 3 minutes more.
Now lower the heat to medium and add the butter, plus the optional smashed garlic clove. Tilt the pan slightly so the foaming butter pools, and spoon it over the steaks for 1 to 2 minutes. Check the temperature by inserting the thermometer horizontally from the side into the thickest part.
Steak doneness temperatures: The USDA safe minimum for beef steaks is 145°F, measured before removing the meat from the heat, followed by a 3-minute rest. Many cooks prefer steak less done, using these commonly cited final temperatures. Remove the steaks about 5°F below your target because the temperature rises a little as they rest:
- Rare: 120–125°F (below USDA guidance)
- Medium-rare: 130–135°F (below USDA guidance)
- Medium: 140–145°F (USDA minimum is 145°F)
- USDA-recommended: 145°F, then rest at least 3 minutes
Only the 145°F reading with a rest meets the FoodSafety.gov safe minimum internal temperature chart. Choosing a lower temperature is a personal decision; it is not recommended for young children, older adults, pregnant people, or anyone with a weakened immune system. Transfer the steaks to a plate, tent them loosely with foil, and rest them at least 5 minutes while you make the gravy. Do not wash the skillet.
Making the Mushroom Gravy in the Same Pan
Set the skillet back over medium heat; if there is a lot of fat, pour off all but about a teaspoon. Melt the gravy butter, add the sliced mushrooms in an even layer, and let them cook for 5 to 6 minutes, stirring only occasionally. They will release liquid, then brown once it evaporates.
Stir in the minced garlic for about 30 seconds, just until fragrant. Pour in the beef broth and scrape the bottom of the pan with a wooden spoon to dissolve the fond. Simmer for about 2 minutes until the liquid reduces by roughly a third. Lower the heat, stir in the cream, and simmer gently for 2 to 3 minutes. The gravy is ready when it coats the back of a spoon and a finger drawn through it leaves a clear line.
If you prefer a thicker gravy, stir the cornstarch and cold water together until smooth, add the slurry, and simmer for about a minute; cornstarch only thickens once it bubbles. Finally, pour in any juices that collected under the resting steaks, season with black pepper, and taste before adding salt.
Mashed Potatoes and Roasted Vegetables
Cut the peeled potatoes into even 1- to 1½-inch chunks and start them in cold, salted water so they cook evenly. Once the water boils, simmer them for about 15 minutes, until a paring knife slides in with no resistance. Drain well, return the potatoes to the hot pot for a minute to steam off excess water, then mash with the butter and 2 to 3 tablespoons of warm milk. Season with salt and pepper and cover to keep warm.
For the vegetables, toss the halved sprouts and chopped pepper with olive oil, Italian seasoning, salt, and pepper right on the baking sheet. Turn the sprouts cut side down and spread everything out in one layer. Roast at 425°F (220°C) for 20 to 25 minutes, until the sprouts are tender and the cut sides are deeply browned.
Timing Plan: Everything Finishes Together
The original post listed 30 minutes of cooking and 45 minutes total. Once the missing steps are added, especially the steak rest and the pan gravy, a realistic plan is 15 minutes of prep and about 35 minutes of cooking, for roughly 50 minutes total. The steak rest overlaps with the gravy, so it adds no extra time. Here is the order:
- Prep (15 minutes): Preheat the oven. Pat dry and season the steaks. Trim the vegetables, slice the mushrooms, mince the garlic, and cut the potatoes into a pot of cold, salted water.
- Minute 0: Vegetables go into the oven; potatoes go over high heat.
- Minute 8 to 10: The potato water boils; lower to a simmer. Heat the skillet.
- Minute 10 to 20: Sear and baste the steaks, then rest them.
- Minute 20 to 25: Brown the mushrooms. Take out the vegetables when browned, and drain and mash the potatoes when tender.
- Minute 25 to 33: Finish the gravy with garlic, broth, cream, and the optional slurry.
- Minute 33 to 35: Plate and garnish.
Stovetops vary, so let the doneness cues lead.
Garlic Butter Steak with Mushroom Gravy for Two Recipe
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Garlic Butter Steak with Mushroom Gravy for Two
Seared sirloin steaks basted in garlic butter and smothered in a creamy cremini mushroom gravy made in the same skillet, served with Yukon Gold mashed potatoes and roasted Brussels sprouts with red pepper. A steakhouse-style dinner sized for two, inspired by Two Plate Kitchen. Ready in about 50 minutes. Not kitchen-tested by RecipesMind; times are estimates.
- Total Time: 50
- Yield: 2 servings
Ingredients
For the steaks
2 boneless top sirloin steaks (5–6 oz each, about 1 inch thick)
1 tbsp olive oil
1 tbsp unsalted butter
1/2 tsp garlic powder
Salt and black pepper (about 1/4 tsp kosher salt per steak)
1 garlic clove, lightly smashed (optional, for basting)
Fresh parsley, chopped, for garnish
For the mushroom gravy
5 oz cremini mushrooms, sliced about 1/4 inch thick
2 garlic cloves, minced
1 tbsp unsalted butter
1/2 cup low-sodium beef broth
1/4 cup heavy cream
1 tsp cornstarch mixed with 1 tbsp cold water (optional)
Black pepper to taste
For the mashed potatoes
2 medium Yukon Gold potatoes (about 1 lb total)
1 tbsp butter
2–3 tbsp milk, warmed
Salt and pepper
For the roasted vegetables
8 oz Brussels sprouts, trimmed and halved
1/2 red bell pepper, chopped
1 tbsp olive oil
1/2 tsp Italian seasoning
Salt and pepper
Instructions
1. Prep (about 15 minutes): Preheat the oven to 425°F (220°C) with a rack in the center. Pat the steaks very dry with paper towels and season both sides with salt, pepper, and garlic powder. Trim and halve the Brussels sprouts, chop the bell pepper, slice the mushrooms, mince the garlic, and chop the parsley. Peel the potatoes, cut them into even 1- to 1 1/2-inch chunks, place them in a small saucepan, cover with cold water by about 1 inch, and add a good pinch of salt.
2. Roast the vegetables: On a rimmed baking sheet, toss the Brussels sprouts and bell pepper with olive oil, Italian seasoning, salt, and pepper. Turn the sprouts cut side down in a single layer. Roast for 20–25 minutes, until tender with deeply browned edges.
3. Cook the potatoes: As soon as the vegetables go in, set the potatoes over high heat. When the water boils, reduce to a steady simmer and cook about 15 minutes, until a knife slides in easily. Warm the milk (15–20 seconds in the microwave or in a small pan).
4. Sear the steaks: About 10 minutes after the vegetables go in, heat a 12-inch stainless steel skillet over medium-high heat for 2–3 minutes. Add the olive oil; when it shimmers, add the steaks. Cook without moving for 3–4 minutes, until a deep brown crust forms and they release. Flip and cook 2–3 minutes more.
5. Baste with butter: Reduce the heat to medium. Add the butter (and the smashed garlic clove, if using). Tilt the pan and spoon the foaming butter over the steaks for 1–2 minutes. Check the thickest part from the side with an instant-read thermometer: USDA recommends 145°F before removing from the heat. For lower preferred doneness, see Notes. Transfer the steaks to a plate, tent loosely with foil, and rest at least 5 minutes (USDA minimum rest is 3 minutes). Discard the garlic clove. Do not wash the skillet.
6. Mash the potatoes: When tender, drain the potatoes well, return them to the hot pot for about 1 minute to steam dry, then mash with the butter and 2–3 tablespoons warm milk. Season with salt and pepper and cover to keep warm.
7. Brown the mushrooms: Return the skillet to medium heat; if there is a lot of fat, pour off all but about 1 teaspoon. Melt the gravy butter, add the mushrooms in an even layer, and cook 5–6 minutes, stirring occasionally, until their liquid evaporates and they brown. Take the vegetables out of the oven when browned and tender.
8. Finish the gravy: Add the minced garlic and stir for 30 seconds. Pour in the broth and scrape up the browned bits; simmer about 2 minutes to reduce by roughly a third. Lower the heat, stir in the cream, and simmer gently 2–3 minutes, until the gravy coats the back of a spoon. For thicker gravy, stir the cornstarch slurry, add it, and simmer about 1 minute until thickened. Stir in any resting juices from the steaks, season with black pepper, and taste before adding salt.
9. Serve: Place a steak toward the front of each plate with mashed potatoes to its right and the roasted vegetables behind. Spoon the mushroom gravy over the steaks and a little over the potatoes. Sprinkle with parsley and serve hot.
Notes
Times: 15 minutes prep + about 35 minutes cooking = about 50 minutes total. The original post said 30 minutes cook / 45 minutes total; the completed method (steak sear, rest, and pan gravy after the steaks) needs about 5 more minutes. The steak rest overlaps the gravy, so no extra time is added. Optional dry-brining (salting the steaks uncovered in the refrigerator 40 minutes to overnight) is not included.
Doneness (steaks, measured from the side in the thickest part): USDA safe minimum is 145°F before removing from heat, then rest at least 3 minutes. Commonly used final temperatures if you choose less done meat: rare 120–125°F, medium-rare 130–135°F, medium 140–145°F; remove about 5°F early because temperature rises while resting. Rare and medium-rare are below USDA guidance and are not recommended for young children, older adults, pregnant people, or anyone with a weakened immune system.
Thickness: Times assume steaks about 1 inch thick. Thinner steaks cook faster; thicker steaks may need a few more minutes over medium heat. Always go by the thermometer.
Pan: Stainless steel or cast iron creates the browned bits that flavor the gravy; nonstick is not recommended for this high-heat sear.
Storage: Refrigerate within 2 hours (1 hour above 90°F) in shallow covered containers. Cooked steak, potatoes, and vegetables: 3–4 days. Store the gravy separately and use within 1–2 days. Reheat steak to 165°F; bring gravy to a boil while stirring, thinning with a little broth if needed.
Allergens: Contains milk. Cornstarch is gluten-free, but check the beef broth label if you need gluten-free. No dietary claim is made.
Not kitchen-tested by RecipesMind. Nutrition values are estimates.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Pan-Seared and Oven-Roasted
- Cuisine: American
Serving Ideas and Easy Variations
To match the Two Plate Kitchen plate, set the steak toward the front of the plate, the mashed potatoes to its right, and the roasted vegetables behind. Spoon the mushroom gravy generously over the steak and let a little run over the potatoes, then finish with chopped parsley. If you prefer, slice the steak against the grain before adding the gravy; it makes each bite more tender.
For variety, deglaze with a splash of dry red wine before the broth, add fresh thyme to the basting butter, or swap the sprouts for green beans (check them at about 15 minutes). If you are curious about other cuts, our guide to whether picanha is a good cut of steak compares flavor and cooking tips.
Looking for more small-batch dinners? Try the cheesy beef baked ziti for two, also inspired by Two Plate Kitchen, or the lighter garlic lemon salmon and asparagus foil packets. You can browse every idea in our dinner recipes collection.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking (1 hour if the room is above 90°F) in shallow, covered containers. According to USDA guidance on beef from farm to table, cooked beef keeps 3 to 4 days in the refrigerator, while cooked beef gravy is best used within 1 to 2 days, so store the gravy separately.
Reheat the steak gently, covered, until it reaches 165°F, as recommended in the USDA leftovers and food safety guide. Bring the gravy to a boil while stirring, adding a spoonful of broth if it thickens too much. Warm the mashed potatoes with a splash of milk,.
Frequently Asked Questions
Can I make garlic butter steak with mushroom gravy without cream?
Yes. Replace the cream with an extra ¼ cup of broth and thicken it with the cornstarch slurry. The gravy will be lighter and more like a classic brown mushroom sauce.
Is it safe to eat steak medium-rare?
USDA guidance is to cook beef steaks to 145°F and rest them for at least 3 minutes. Medium-rare is cooked below that temperature, so it does not meet the USDA recommendation. Higher-risk groups should follow the 145°F guidance.
Can I use a cast-iron skillet instead of stainless steel?
Yes. A well-seasoned cast-iron skillet sears beautifully.
Can I prepare anything ahead?
Trim the vegetables, slice the mushrooms, and cut the potatoes a few hours ahead; keep the potatoes in cold water in the refrigerator.
Is this the exact recipe from the Two Plate Kitchen video?
The ingredient list follows the Two Plate Kitchen post. Its written method stopped after the mashed potatoes, so the remaining steps, the timing plan, and the food-safety guidance were completed by RecipesMind using established techniques. The recipe has not been kitchen-tested by RecipesMind.
A good steak dinner does not need a reservation. For more on beef doneness and resting, the Beef. It’s What’s For Dinner doneness guide explains where to place your thermometer. Enjoy every bite.
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