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Grilled Steakhouse Sirloin with Garlic Mushroom Butter

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“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.”

Ingredients Nutrition

  • 12 cup softened butter
  • 1 (3/4 ounce) packagedried 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


  1. In a small mixing bowl, combine butter, garlic and 1/2 package of mushroom gravy mix.
  2. Mix well or put in a food processor and blend until well mixed.
  3. Chill butter in refrigerator while preparing steak.
  4. In a medium mixing bowl combine steak sauce, Merlot, and steak seasoning.
  5. Place steak in a pan and coat with half of mixture.
  6. Use the other half to baste meat with.
  7. 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.
  8. Preheat grill and grill steaks about 5 minutes on each side or until desired doneness.
  9. Baste with remaining wine steak sauce mixture.
  10. Cut each steak into 4 serving portions and top each portion with 1 heaping tablespoon of Garlic/Mushroom butter.

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