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 sea 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 low sodium chicken broth
- 1/4 cup organic, grass-fed half and half
- 1 tbsp unsalted organic grass-fed 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 half and half 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.