This amazingly delicious recipe came out of nowhere a couple months ago when Dustin and I were looking for a quick and tasty way to liven up our grilled ribeye steaks.
Now, I love sauteed mushrooms on pretty much anything so this wasn’t much of a stretch of the imagination for me.
What was so awesome, though, was just how much this topping added to the steak. It turned ordinary steak into a luscious meal.
Plus, it was so easy to prepare and looked all impressive.
If you’re wanting to stay away from dairy and/or carbs, you can add a 1/4 cup more chicken stock and leave out the cream and butter at the end.
While the mushroom sauce can pretty much go on any protein (steak, chicken, pork, etc.), I prefer it on New York strip or ribeye steaks,e specially when grilled.
Try it out next time you’re looking to add a little oomph to your meal. If you’re like me at all, you’ll never want steak plain again.
- 2-4 New York strip or boneless ribeye steaks
- 2 tbsp olive oil
- 20 cremini mushrooms quartered
- 3-4 cloves garlic minced
- 1/2 tsp kosher salt plus more to season steak
- 1/4 tsp ground black pepper plus more to season steak
- 1/4 cup good quality balsamic vinegar
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1 tbsp unsalted butter
- Depending on how slathered you want your steak in mushroom goodness, this recipe will serve 2-4 people.
- Heat an outdoor grill over medium heat (alternately, you can cook the steak on the stove top if you prefer). Coat each steak evenly with kosher salt and pepper.
- Place steak on grill and cook for 5 minutes. Then, flip and cook an additional 5 minutes. While the steak is cooking, start on the sauce (step #5).
- Using a meat thermometer, check the internal temperature of the steak. For medium-well, remove from heat once the internal temperature of the meat is at 160 degrees. Let rest for 5 minutes before cutting and serving.
- In a medium saucepan, heat olive oil over medium-high heat. Add the mushrooms and saute for 8-10 minutes, until most of the juices have released and the mushrooms start to brown.
- Add the garlic and cook an additional minute, allowing the garlic to become fragrant. Add the salt and pepper.
- Add the chicken broth and balsamic vinegar and cook 8-10 minutes or until liquid is reduced by half.
- Add the cream and stir well. Cook until heated through and then remove from heat. Add the butter and stir to combine until melted.
- Serve hot over steak.
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