Combat Steaks
(from calibali0’s recipe box)
Printed from Col. Stewart Navarre in “Command of the Grill: A Salute to Steak”
Source: SD Union Tribube
Serves 4 peopleIngredients
- RUB
- 1 tbsp garlic powder
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- STEAKS
- 4 NY strip steaks, about 1 inch thick
- 3 large portobello mushrooms, about 4 oz each or 1 lb button mushrooms
- 1/2 cup butter, divided
- 2 tsp minced garlic
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 1/4 cup red wine
- 1/2 cup combination of crumbled blue cheese and feta cheese
Directions
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In a small bowl mix the rub ingredients. Massage the rub into both sides of each steak. Let the steaks stand at room temperature for 20 to 30 minutes before grilling.
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Meanwhile, prepare the mushrooms. Remove the mushroom stems and discard. Wipe the mushroom caps with a damp paper towel. With a tsp, scrape out the dark gills and discard. Cut each mushroom in half, and then cut each half crosswise into 1/2 inch slices.
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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 the salt and pepper. Cook until the mushrooms are barely tender, 4 to 5 minutes, stirring 2 or 3 times. Add the wine and cook until nearly all the wine has evaporated, about 3 minutes, stirring once. Set aside.
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Grill the steaks over direct medium high heat (450-500 degrees) with the lid closed until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once.
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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 mushrooms and butter mixture spooned over the top. Add the crumbled.