Recipe courtesy of Stewart Navarre
Combat Steak
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 929
- Total Fat
- 78
- Saturated Fat
- 40
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 49
- Cholesterol
- 248
- Sodium
- 1011
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
Ingredients
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.