Combat Steak

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • MCB Camp Pendleton Rub:
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 bone-in rib steaks, about 10 ounces each, 1-inch thick
  • 3 large portobello mushrooms, about 4 ounces each, or 1 pound button mushrooms
  • 1/2 cup (1 stick) butter, divided
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup red wine
  • 1/2 cup crumbled blue or feta cheese, optional
Directions
  • In a small bowl mix the rub ingredients together. Massage the rub into both sides of each steak. Let the steaks stand at room temperature for 20 to 30 minutes before grilling.

  • Meanwhile, prepare the mushrooms. Remove the mushroom stems and discard. Wipe the mushroom caps with a damp paper towel. If using portobello mushrooms, use a teaspoon to scrape out the dark gills.. Cut each mushroom in half, and then cut each half crosswise into 1/2-inch slices. In a 12-inch skillet over medium-high heat, melt 1/4 cup of the butter. Add the mushrooms and garlic, spreading the mushrooms in a single layer. Season with salt and pepper. Cook until the mushrooms are barely tender, 4 to 5 minutes, stirring 2 or 3 times with a spoon. Add the wine and cook until nearly all the wine has evaporated, about 3 minutes, stirring once. Set aside.

  • With the lid closed, grill the steaks over direct medium-high heat, 450 to 500 degrees F until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once with tongs or spatula. If flare-up flames occur, move the steaks temporarily over to indirect medium-high heat. Remove steaks from the grill and let rest for 2 to 3 minutes. Meanwhile, reheat the mushrooms over medium heat, adding in the remaining 1/4 cup of butter and heating until the butter has melted. Serve the steaks warm with the mushroom and butter mixture spooned over the top. Add crumbled cheese, if desired.


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