This steak dinner for two is a special-occasion meal made in one skillet. Two sirloin steaks get a deep brown crust in a hot cast-iron pan, then a garlic and thyme butter baste while they finish cooking. While the steaks rest, sliced mushrooms go into the same pan and soak up all the buttery, garlicky flavor. Dinner is on the table in about 30 minutes, with just one pan to wash. It is an easy way to turn an anniversary, a birthday or just a Friday night into a steakhouse-style dinner at your own table.
Why you will like it
- A steakhouse-style dinner at home for two.
- Steak and a side from one skillet.
- Garlic butter that flavors both the steak and the mushrooms.
- A thermometer takes the guesswork out of doneness.
What makes it work
Dry steaks, hot pan. Patting the steaks dry and searing them in a very hot skillet gives the best crust.
A butter baste. Spooning foaming butter, garlic and thyme over the steaks adds flavor and helps them cook evenly on the second side.
A short rest. Resting lets the juices settle, so they stay in the steak when you slice it.
The same pan for the side. The mushrooms pick up the browned bits and garlic butter left in the skillet.
Why this steak dinner works for two
Two steaks fit comfortably in a 12-inch cast-iron skillet with room to baste, which is exactly the right amount of food for this method. There is no need to cook in batches or keep the first steak warm while the second one sears; both go in together and come out together.
Cooking the mushrooms in the same pan while the steaks rest is what makes it a complete dinner rather than just a piece of meat. The rest time is time you would be waiting anyway, and the mushrooms soak up the garlic butter and browned bits left behind. By the time the steaks are ready to slice, the side is done too, and everything reaches the table hot. If you are adding a side such as mashed potatoes, start it before the steaks go into the pan.
Ingredients for steak dinner for two
A short list, with the steak doing most of the work.
- Steak: two boneless top sirloin steaks about 1 inch thick. Strip or ribeye steaks work too.
- Butter, garlic and thyme: for basting.
- Mushrooms: sliced cremini mushrooms for the side.
- Oil, salt and pepper: a neutral oil handles the high heat.
- Parsley: optional, for a fresh finish.
Choosing the steak. Top sirloin is a lean, flavorful cut that is usually easier on the budget than ribeye or strip. Look for steaks of the same thickness so they cook at the same rate; about 1 inch thick gives a good crust without a long wait for the center. Butter, garlic and thyme do the rest, so there is no marinade or sauce to make.
How to make steak dinner for two
- Pat the steaks dry and season them.
- Sear in a hot skillet for 4 minutes without moving them.
- Flip, add butter, garlic and thyme, and baste until the steaks reach 145°F.
- Rest the steaks for 5 minutes.
- Cook the mushrooms in the same pan while the steaks rest.
- Slice the steaks against the grain and serve.
How to tell when steak is done
A thermometer is the most reliable way to cook steak for two, because the time depends on the thickness of your steaks and the heat of your stove. Insert an instant-read thermometer into the thickest part from the side, so the tip sits in the center rather than near the surface.
This recipe cooks the steaks to 145°F, the USDA safe minimum for beef steaks, followed by a rest. At that temperature the center is cooked through with a light blush of pink and the juices run clear. The rest matters: during those few minutes the juices settle, so they stay in the meat when you slice it instead of running onto the board.
If your steaks are thicker than about 1 inch, expect the second side to take longer; keep basting and checking rather than turning up the heat, which would burn the butter before the center is ready. Strip or ribeye steaks of the same thickness cook in a similar time and go by the same temperature.
Step-by-step guidance
Dry and season. Pat the steaks very dry with paper towels before seasoning. A dry surface browns; a damp one steams.
Heat the pan. Let the oil get hot until it shimmers, and turn on the kitchen vent. A properly hot skillet is what creates a deep brown crust.
Sear without moving. Lay the steaks in and leave them for 4 minutes. They release more easily once the crust has formed.
Baste. After flipping, lower the heat to medium before the butter goes in so it foams instead of burning. Tilt the pan so the butter pools, and spoon it over the steaks with the garlic and thyme for 3 to 5 minutes, checking the temperature as you go.
Cook the side while resting. Discard the garlic and thyme, add the rest of the butter and the mushrooms, and cook them for 5 to 8 minutes until browned and their liquid has cooked off.
Tips for the best steak
- Let the pan get properly hot before the steaks go in.
- Leave the steaks alone while they sear; moving them stops the crust from forming.
- Turn the heat down before adding the butter so it browns instead of burning.
- Check the center of the thickest steak with an instant-read thermometer.
- Slice across the grain for tender slices.
Common mistakes to avoid
- Searing wet steaks. Moisture prevents browning. Pat them dry first.
- Crowding or moving the steaks. Constant moving stops the crust from forming. Leave them alone for the first side.
- Adding butter over high heat. It burns quickly. Lower the heat to medium first.
- Guessing doneness. Cutting into the steak lets juices escape. Use a thermometer instead.
- Slicing with the grain. The slices turn chewy. Cut across the grain after resting.
Easy swaps
- New York strip or ribeye instead of sirloin, the same thickness.
- White button mushrooms instead of cremini.
What to serve with steak dinner for two
The garlic butter mushrooms make this a meal on their own, but a simple side rounds it out. Mashed potatoes, crusty bread to catch the pan juices, steamed green beans or a crisp green salad all work well and can be ready while the steaks cook. Sprinkle the parsley over the steak and mushrooms just before serving for a little freshness, and slice the steak at the table if you want it to feel a little more like a special occasion.
Storing leftovers
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat gently until hot all the way through, to 165°F, or slice leftover steak cold over a salad.
Light a candle, heat the skillet, and a steakhouse dinner for two is ready in about half an hour.
Frequently asked questions
What are some good recipes for steak dinner?
A pan-seared steak basted with garlic butter, like this one, is one of the simplest and most reliable. Serve it with a quick side such as mushrooms cooked in the same pan, mashed potatoes or a green salad.
What are some good dinner ideas for two people?
Dishes that cook in one pan and are easy to portion work best for two, such as a steak dinner with a skillet side, a sheet pan chicken dinner or a quick stir fry.
How do I know when a steak is done?
Use an instant-read thermometer in the center of the thickest part. This recipe cooks steak to 145°F, the USDA safe minimum, and then rests it before slicing.
Print
Steak Dinner for Two with Garlic Butter Mushrooms
- Total Time: 30 minutes
- Yield: 2 servings
Description
Sirloin steaks seared in cast iron, basted with garlic-thyme butter, and served with mushrooms cooked in the same skillet: an easy steak dinner for two.
Ingredients
- 2 boneless top sirloin steaks (about 8 ounces each, 1 inch thick)
- ½ teaspoon fine salt, plus a pinch for the mushrooms
- ½ teaspoon ground black pepper
- 1 tablespoon neutral oil (such as canola)
- 3 tablespoons unsalted butter, divided
- 3 garlic cloves, smashed
- 3 sprigs fresh thyme
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon chopped fresh parsley, for serving (optional)
Instructions
- Pat the steaks dry and season them all over with the ½ teaspoon salt and the pepper.
- Heat the oil in the skillet over medium-high heat until it shimmers. Turn on the kitchen vent; it will get smoky.
- Lay the steaks in the pan and sear without moving them for 4 minutes, until a deep brown crust forms.
- Flip the steaks and turn the heat to medium. Add 2 tablespoons of the butter, the garlic and the thyme. As the butter foams, tilt the pan and spoon it over the steaks for 3 to 5 minutes, until a thermometer in the center reads 145°F.
- Move the steaks to a cutting board, spoon the garlic butter over them and let them rest for 5 minutes.
- Meanwhile, discard the thyme and garlic, add the remaining 1 tablespoon butter, the mushrooms and a pinch of salt to the skillet, and cook over medium heat for 5 to 8 minutes, stirring now and then, until browned.
- Slice the steaks against the grain and serve with the mushrooms, sprinkled with parsley if you like.
Notes
Equipment: 12-inch cast-iron skillet, instant-read thermometer, cutting board and knife
- New York strip or ribeye steaks of the same thickness can replace the sirloin; cook them to 145°F.
- Thicker steaks take longer on the second side; go by the thermometer.
- White button mushrooms can replace the cremini.
- Serve with a simple salad, crusty bread or mashed potatoes to round out the dinner.
- Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat gently until hot all the way through (165°F), or enjoy leftover steak cold in a salad.
- Cook beef steaks to 145°F and let them rest before slicing (USDA).
- Prep Time: 5 minutes
- Rest Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
