Grilled Steakhouse Sirloin with Garlic Mushroom Butter

"Our grocery store cooks featured items and I happened to taste this "out of this world" steak there. I got the recipe, made a few changes, like adding the garlic to the butter, and made it that night. My husband stated, "This is the way you should cook steak from now on." Add a tossed salad and you've got a great meal."
 
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Ready In:
35mins
Ingredients:
7
Serves:
6-8
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ingredients

  • 12 cup softened butter
  • 1 (3/4 ounce) package dried mushroom gravy mix (you'll only need 1/2 the package)
  • 2 cloves garlic, minced
  • 2 teaspoons McCormick's Montreal Brand steak seasoning
  • 12 cup merlot
  • 12 cup steak sauce (I recommend A-1 Steak Sauce)
  • 2 (1 1/2 lb) boneless beef top sirloin steaks
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directions

  • In a small mixing bowl, combine butter, garlic and 1/2 package of mushroom gravy mix.
  • Mix well or put in a food processor and blend until well mixed.
  • Chill butter in refrigerator while preparing steak.
  • In a medium mixing bowl combine steak sauce, Merlot, and steak seasoning.
  • Place steak in a pan and coat with half of mixture.
  • Use the other half to baste meat with.
  • There is no marinating time, but while the grill heats and the table gets set, I leave the steaks in the refrigerator for about 30-45 minutes.
  • Preheat grill and grill steaks about 5 minutes on each side or until desired doneness.
  • Baste with remaining wine steak sauce mixture.
  • Cut each steak into 4 serving portions and top each portion with 1 heaping tablespoon of Garlic/Mushroom butter.

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Reviews

  1. This was a great recipe. I sliced the steak into strips instead as I don't have a BBQ and don't like using the oven for grilling. I also added a small sliced onion and a can of drained mushrooms and served over noodles. Thanks for the recipe.
     
  2. Oops, let me try this again. The recipe was excellent!! I doubled the portions for a larger family, had plenty of the butter left over for eggs, toast, or more steak!
     
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RECIPE SUBMITTED BY

I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
 
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