Grilled Steakhouse Sirloin with Garlic Mushroom Butter
Elevate your next backyard barbecue or date-night dinner with this indulgent Grilled Steakhouse Sirloin with Garlic Mushroom Butter. Juicy, perfectly seasoned sirloin steaks are seared to perfection on the grill and topped with a luscious compound butter made from sautéed garlic, earthy baby bella mushrooms, bright parsley, and a splash of lemon juice. The combination of smoky, char-grilled beef and rich, savory mushroom butter creates a steakhouse-quality dish that’s deceptively easy to make at home. Ready in just 35 minutes, this recipe is perfect for two and pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp green salad. Impress your guests (or yourself!) with this show-stopper meal that’s all about bold flavors and simple, gourmet touches.
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Recipe Information
Ingredients
- 2 pieces (8 oz each) sirloin steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 pieces garlic cloves, minced
- 1 cup baby bella mushrooms, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon lemon juice
Instructions
Remove the sirloin steaks from the refrigerator and allow them to come to room temperature for about 20 minutes.
Season both sides of the steaks with salt and black pepper, pressing gently to adhere the seasoning.
Preheat your grill to medium-high heat or prepare a grill pan on the stovetop.
Brush the steaks lightly with 1 tablespoon of olive oil on each side to prevent sticking during grilling.
Place the steaks on the hot grill and cook for approximately 4–5 minutes per side for medium-rare, or adjust the time based on your preferred level of doneness. Use a meat thermometer if needed (130°F for medium-rare, 140°F for medium).
While the steaks are grilling, prepare the garlic mushroom butter. Heat the remaining tablespoon of olive oil in a small skillet over medium heat.
Add the minced garlic and sauté for 1–2 minutes, until fragrant but not browned.
Add the finely chopped mushrooms and cook for 4–5 minutes, stirring occasionally, until softened and slightly golden.
Remove the skillet from the heat and let the mixture cool slightly. In a small bowl, combine the softened unsalted butter with the cooked mushroom mixture, parsley, and lemon juice. Mix well to form a compound butter.
Once the steaks are finished cooking, remove them from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Top each steak with a generous dollop of garlic mushroom butter and serve immediately with your favorite sides.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 2555 mg | 111% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.2 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 70 mg | 5% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2102 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
