Grilled Steak with Garlic Butter Mushrooms
This Grilled Steak with Garlic Butter Mushrooms is a recipe that the whole family loved. I wasn’t surprised; everyone in the family loves their steaks from the grill. I think it was the garlic butter mushrooms with a hint of herbs that knocked it out of the park for everyone!
We were looking for something to make for dinner the other night and then I remembered that we had a couple of NY strip loin steak in the freezer. OK, that was a start, but I wanted to do a little more. I started thinking what goes great with a grilled steak?
When I think about those old fashioned steak houses I always picture their steaks with a dollop of garlic butter on top. Although there had to be more; mushrooms, yes sautéed mushrooms, which was what it needed.
You will first need to prepare the herbed garlic butter, as you need it for not only the steak topping but for sautéing the mushrooms. Preheat your grill to high heat and wash your mushrooms.
I had relatively small mushrooms so I didn’t cut them in half or quarter them. If your mushrooms are larger you should cut them in halves or quarters, depending upon the size.
Here’s a little known fact; you can completely submerge mushrooms in a sink full of water when you are washing them. There is an old wives’ tale that says if you do this they will absorb a bunch of water. Completely false, now you know!
OK, once you have a hot grill it’s time to get your large cast iron pan on to heat up. When your pan is heated, add a large dollop of your herb garlic butter and the mushrooms. Give your pan a good shake (or stir) to coat the mushrooms in butter. BE CAREFUL!!
The skillet handle is going to be VERY HOT! Make sure you use a good oven mitt when handling the cast iron pan! Close the lid on your grill and let them cook for 3-5 minutes, then give the pan another shake.
The cook time on the mushrooms will depend upon the size of your mushrooms. If you like you can add another dollop of herbed garlic butter to the pan. When they are almost done you need to get the steaks on the grill.
How do you Grill Meat?
To grill your meat there are a couple of secrets to being successful. I always take my steaks out of the fridge 30 – 40 minutes before I put them on the grill. This allows them to come up to room temperature.
Because there are some big flavors with the herb and garlic butter I only seasoned the meat with Kosher salt and fresh ground pepper.
If you are serving your steak with any toppings or a sauce I find that a simple seasoning of salt and pepper is all you need.
Always preheat your grill, always! The temperature when you put your steaks on should be medium-high to high. You want to sear the outside of your protein which will seal in the juices.
Cook Time and A Tip!
The cook time for your steak will depend upon a few factors. Firstly, how thick is your steak? Secondly, how do you want to cook your steak?
I think that great steak is perfect when cooked to medium-rare. The best thing to do is to get a Thermo pen instant-read thermometer to accurately read the internal temperature. That way you can cook the perfect steak for each one of your guests!
Here is a great tip, if you try to move your steak to flip or adjust and it is sticking to the grill you need to wait. The meat will release from the grill once it has reached a certain temperature and no sooner. Be patient, once it’s ready it will tell you and will release from the grill with only a little effort on your part!
Finishing it off
Remove the steaks from the grill, loosely cover with foil and let rest for 5 minutes. Now you’re ready to plate your masterpiece!
Put a large dollop of the garlic butter on top and allow it to melt just a little. Add the mushrooms to the plate and voila, there you have it a perfect steak dinner. You could serve this with a nice stuffed baked potato and some steamed asparagus to round things out!
- 2 New York strip loin steaks, with the excess fat, trimmed
- 6 oz mushrooms, (halved or quartered if large)
- 1 TBSP olive oil
- ¼ cup of butter softened
- 3 cloves of garlic, minced
- 1 tsp each of fresh thyme, rosemary, and oregano
- Kosher salt & fresh ground pepper
- Start by taking your steaks out of the refrigerator and season them with salt and pepper. You can even season them the night before if you are organized. 30-40 minutes is the minimum time you should allow to season the steaks.
- Preheat your grill to medium-high to high (450-500) degrees F
- To make the garlic butter, mix the butter, garlic and fresh herbs in a bowl and set aside for the moment.
- Place a large cast-iron skillet on the grill and allow to heat through.
- To the hot skillet add the olive oil, a dollop (1-2 TBSP) of garlic butter into the pan along with the mushrooms. Shake the pan (or stir) to coat all the mushrooms. BE CAREFUL THE PAN WILL BE VERY HOT!! Use a good quality oven mitt if you are picking up the skillet!
- If you need to, add a little more garlic butter to the skillet, just make sure you keep about 2 TBSP in reserve, one for each steak.
- When the mushrooms are just about done put your steaks on the grill.
- Only turn the steaks once, you can, however, move the steaks 45 degrees while cooking on each side to get that XX grill pattern on the steaks.
- Once the steaks have reached the desired doneness and your mushrooms are done, remove everything from the grill.
- Loosely foil your steaks and allow them to rest for 5 minutes.
- Once you have the steaks plated plate place 1 TBSP of the garlic butter on each. Divide the mushrooms between the plates.
- Sit down and enjoy a well-deserved feast!
Amount Per Serving: Calories: 888 Total Fat: 70g Saturated Fat: 31g Trans Fat: 1g Unsaturated Fat: 31g Cholesterol: 235mg Sodium: 597mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 4g Sugar: 4g Sugar Alcohols: 0g Protein: 54g