Are you craving a perfectly cooked, juicy steak with a rich, savory pan sauce and delicious roasted vegetables, just like you’d get at a high-end steakhouse or a cozy gastropub? This incredible, from-scratch recipe for Pan-Seared Sirloin Steaks with a Beer-Mustard Sauce and Roasted Sweet Potatoes is your ultimate guide to creating that perfect, restaurant-quality meal right in your own kitchen, in under an hour.
This isn’t just another steak recipe; it’s a complete masterclass in the art of the perfect sear and the classic pan sauce. We’ll show you the simple but crucial secrets to a beautifully crusted, tender steak, and how to use a splash of your favorite beer to create a luscious, tangy, and deeply flavorful sauce in the same skillet. It’s a hearty, satisfying, and sophisticated meal that is surprisingly simple to make on a weeknight.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Steakhouse Dinner at Home
What makes this Steak and Sweet Potatoes recipe so spectacularly delicious is its incredible depth of flavor, all developed with just a few simple ingredients and techniques. The star of the show is a beautiful boneless sirloin steak, which is pan-seared to create a magnificent, flavorful crust. The real magic, however, happens right after, when we create a quick and easy beer-mustard pan sauce in the same skillet. This savory, tangy sauce is the perfect complement to the rich beef and the sweet, caramelized roasted sweet potatoes and red onion. It’s a complete, well-balanced, and stunningly delicious meal.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Hearty Meal
This recipe uses a handful of classic, high-impact ingredients to create its signature savory, sweet, and tangy flavor.
- The Steak:
- Boneless Beef Sirloin Steaks: A fantastic, accessible, and wonderfully flavorful cut of beef that is perfect for pan-searing. Look for steaks that are about 1-inch thick for the best result.
- The Roasted Vegetables:
- Sweet Potatoes & Red Onion: This is the perfect sweet and savory roasting combination. The natural sweetness of the sweet potatoes is beautifully intensified in the high heat of the oven, while the sharp red onion becomes wonderfully tender, jammy, and sweet with beautiful, charred edges.
- The Savory Beer Pan Sauce: This is the secret to a restaurant-quality finish.
- Lager-Style Beer: The recipe calls for a lager-style beer, which is a perfect choice. Its crisp, clean, and not-too-bitter flavor is fantastic for deglazing the pan and creating a savory sauce base.
- Whole-Grain Dijon Mustard: This is a key ingredient that adds a wonderful, sharp, tangy kick and a beautiful, rustic texture to the sauce.
- The Finishers: A touch of apple cider vinegar and honey perfectly balances the sauce with a final note of tang and sweetness, while a classic swirl of cold butter at the very end makes the sauce glossy, rich, and velvety.
Step-by-Step to the Perfect Pan-Seared Steak Dinner
This delicious meal comes together in just a few simple stages.
Step 1: Roast the Sweet Potatoes and Onion
Step 1: First, preheat your oven to a hot 450°F (232°C).
Step 2: On a large, rimmed baking sheet, toss the 2 sweet potatoes (cut into wedges) and the 1 red onion (cut into wedges) with 1 tablespoon of the extra-virgin olive oil. Season them generously with 1/4 teaspoon of kosher salt and a few grinds of fresh black pepper.
Step 3: Arrange the onion wedges with the cut-side down, and spread the sweet potatoes in a single, even layer.
Step 4: Roast for 25 to 30 minutes, flipping the vegetables about halfway through the cooking time, until the sweet potatoes are perfectly tender and the onion is beautifully browned and crisp on the edges.
Part 2: Cook the Perfect Pan-Seared Steaks
Step 1: While the vegetables are roasting, prepare your steaks. Pat your 4 boneless sirloin steaks completely dry with a paper towel and season them generously on both sides with kosher salt and pepper.
Pro Tip: Patting the meat dry is the number one secret to getting a beautiful, deep golden-brown crust or sear!
Step 2: In a large skillet (a 12-inch cast-iron skillet is perfect here!), heat the remaining 2 tablespoons of olive oil over medium-high heat.
Step 3: Carefully add the seasoned steaks to the hot skillet. Let them cook, undisturbed, for 3 to 4 minutes per side for a perfect medium-rare.
Step 4: Transfer the seared steaks to a clean plate and tent them loosely with foil to rest. Do not wipe out the skillet! All those delicious, browned bits are the secret to your sauce.
Pro Tip: You must let your steak rest for at least 5-10 minutes! This crucial step allows the juices to redistribute throughout the meat, guaranteeing a tender and juicy result.
Part 3: The 5-Minute Beer-Mustard Pan Sauce
Step 1: Carefully remove the hot skillet from the heat for a moment and pour in the 1 cup of lager-style beer to deglaze the pan.
Step 2: Return the skillet to a medium-low heat. Use a wooden spoon or a whisk to scrape up all the delicious, flavorful browned bits (the “fond”) from the bottom of the pan as the beer begins to simmer.
Step 3: Stir in the 1 tablespoon of whole-grain Dijon mustard. Let the sauce continue to simmer for 1 to 2 minutes, until the liquid has reduced and has a slightly syrupy consistency.
Step 4: Add the 2 teaspoons of apple cider vinegar, the 2 teaspoons of honey, and any of the accumulated juices from your resting steaks to the pan. Season the sauce with 1/4 teaspoon of salt.
Step 5: Remove the pan from the heat and stir in the 1 tablespoon of butter until it has melted and the sauce is beautiful and glossy.
To serve, peel and slice your roasted onion. Top the rested steaks with the warm pan sauce and serve them alongside the roasted sweet potatoes and onion. Sprinkle everything with some fresh, chopped parsley.
The Best Pan-Seared Steak with Beer Sauce & Sweet Potatoes
A complete and flavorful weeknight meal featuring pan-seared sirloin steaks with a savory beer sauce, served alongside roasted sweet potatoes and red onion. The sweet potato wedges and onion are roasted on a sheet pan until tender and caramelized. While they roast, the steaks are seasoned and seared in a skillet. A quick pan sauce is then created in the same skillet by deglazing with lager-style beer and whisking in whole-grain Dijon mustard, honey, and butter, incorporating the flavorful browned bits from the steak.
Ingredients
- 2 medium sweet potatoes, cut into 1/2-inch-thick wedges
- 1 red onion, cut in half through the root end (unpeeled)
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 boneless beef sirloin steaks (about 6 ounces each)
- 1 cup lager-style beer
- 1 tablespoon whole-grain Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons honey
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 450°F.
- On a rimmed baking sheet, toss the sweet potato wedges and red onion halves with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a few grinds of pepper. Arrange the onion cut-side down.
- Roast for 25 to 30 minutes, flipping the vegetables halfway through, until the sweet potatoes are tender and the onion is browned.
- While the vegetables roast, season the steaks with salt and pepper. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of olive oil.
- Add the steaks to the hot skillet and cook for 3 to 4 minutes per side for medium-rare. Transfer the steaks to a plate and tent them with foil to rest.
- Make the Pan Sauce: Remove the skillet from the heat and carefully add the beer, scraping up any browned bits from the bottom of the pan. Stir in the mustard.
- Return the skillet to medium-low heat and simmer for 1 to 2 minutes, until the liquid is slightly syrupy.
- Add the vinegar, honey, and any collected juices from the resting steaks. Season with 1/4 teaspoon of salt. Remove from the heat and stir in the butter until it has melted.
- To Serve: Peel and slice the roasted onion. Serve the steaks topped with the pan sauce, alongside the roasted sweet potatoes and onion. Sprinkle everything with fresh parsley.
Notes
- This is a complete meal with a main protein and a roasted vegetable side, perfect for a weeknight dinner.
- Roasting the onion with the peel on helps it to become tender and sweet.
- Building the pan sauce in the same skillet used to sear the steaks is a key technique that incorporates all the flavorful browned bits (fond).
- Letting the steak rest after cooking is crucial for a juicy result, and the collected juices are added back into the sauce for extra flavor.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive meal, you can get a head start by chopping all your vegetables up to a day in advance. Store them in an airtight container in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: The best way to reheat the steak without overcooking it is to slice it thinly and then gently warm it in the sauce in a covered skillet over a low heat. The vegetables can be reheated in a hot oven or an air fryer to re-crisp them.
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Creative Recipe Variations
- Use a Different Cut of Steak: This delicious and simple cooking method is also absolutely fantastic with other quick-cooking cuts of steak, like a New York strip, a flat iron, or a flank steak.
- Add a Luxurious Creamy Finish: For an even richer, more decadent sauce that is reminiscent of a classic steakhouse, you can stir in about 1/4 cup of heavy cream at the very end, along with the final tablespoon of butter.
- Use a Different Liquid: If you’re not a fan of beer, you can easily substitute it with an equal amount of a good quality beef broth. For an even more sophisticated flavor, you could use a dry red wine, like a Cabernet or a Merlot.
Enjoy Your New Favorite Steakhouse Dinner!
You’ve just created a truly special skillet dinner that is a perfect harmony of wholesome, fresh, and delicious flavors. This Pan-Seared Steak with Beer Sauce is a testament to the power of a simple, from-scratch meal to be both incredibly fast and incredibly elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new staple in your dinner rotation.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to getting a perfect, dark, and crusty sear on a steak?
There are two main secrets! First, make sure your skillet is fully preheated and very hot before you add the steak. Second, and most importantly, pat your steaks completely dry with a paper towel and season them generously right before they go in the pan. Excess moisture is the enemy of a good sear and will cause the steak to steam instead of brown.
Q2: How do I know for sure when my steak is cooked to a perfect medium-rare?
The only 100% foolproof way to guarantee a perfectly cooked steak is to use an instant-read thermometer. For a perfect medium-rare, you want to pull the steak from the skillet when the internal temperature in the thickest part of the meat registers about 130-135°F (54-57°C). The temperature will continue to rise a few degrees as the steak rests.
Q3: What does it mean to “deglaze” a pan?
Deglazing is a simple but crucial technique for building a flavorful pan sauce. After you have seared your meat, you will see a lot of delicious, caramelized brown bits stuck to the bottom of your pan (this is called the “fond”). When you pour a liquid (in this case, the beer) into the hot pan, it will bubble up and release all those stuck-on bits, lifting them up and dissolving them into your sauce. This is where all the deep, savory flavor for your sauce comes from!
Q4: Can I make this dish ahead of time?
This dish is at its absolute best when the steak is cooked and served fresh. However, for a fantastic time-saving trick, you can roast the vegetables completely up to a day in advance and store them in the refrigerator. When you are ready to eat, you can simply reheat the vegetables in the oven while you cook your steak and make the quick pan sauce.
Q5: What kind of beer is best for a pan sauce?
As the recipe suggests, a crisp and clean lager-style beer is a fantastic choice, as it will not be too bitter. A slightly darker and maltier beer, like an amber ale or a brown ale, would also be a delicious and fantastic choice that would create an even richer, deeper-flavored sauce.