Grilled Steak with Sherried Mushrooms
The only thing better than a perfectly grilled steak is one topped with delicious sherry-glazed Shiitake mushrooms! Our recipe will show you how easy it is to cook up a fanciful feast for your family!
Servings: 4
Equipment
- Grill
- Large skillet
- Thermometer
Ingredients
- 4 New York Strip or boneless rib-eye steaks
- kosher Salt
- cracked black pepper
- 2 tbsp unsalted butter, separated
- 2 tbsp extra-virgin olive oil
- 4 oz dried Shiitake mushrooms, rehydrated and sliced
- 1/3 cup shallots, finely chopped
- 3 cloves garlic, minced
- 1/3 cup dry cooking sherry
- 3/4 tsp dried thyme
Instructions
- 20-30 minutes before you start cooking, remove the steaks from the refrigerator and let sit at room temperature.
- Preheat your grill to high. Season steaks liberally with salt and pepper on both sides.
- Place steaks on grill over direct heat. Cook approximately 4-5 minutes, until a golden-brown char has developed. Flip and cook another 3-5 minutes, until internal temperature reaches 135 degrees F for medium-rare.
- Remove steaks to a large platter, and tent with aluminum foil. Allow to rest while preparing the mushrooms.
- Heat the olive oil and 1 tablespoon butter in a large skillet. Add the mushrooms and season with kosher salt. Cook mushrooms over medium-high heat for approximately 6-8 minutes, until they just begin to brown. Stir in shallots, and cook another 2 minutes. Add garlic, and stir for 30 seconds.
- Add sherry carefully, to avoid any possible flare-ups. Stir about 1 minute, until mushrooms are coated and sherry is almost evaporated.
- Stir any juices from the steak platter into the pan. Add the remaining butter and thyme. Slice the steaks, top with mushroom mixture, and enjoy!