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