Ingredients
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4 (6-ounce/170-g) Boneless rib-eye steaks
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as per taste Sea salt
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as per taste Ground black pepper
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¼ cup (2 ounces/55 g) Butter
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1 tablespoon minced shallots
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1 clove garlicminced
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2 cups (51/4 ounces/150 g) brown or white mushroomssliced
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¾ cup (6 fluid ounces/180 ml) beef bone broth
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1 teaspoon Dijon mustard
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½ cup (4 fluid ounces/120 ml) whipping creamheavy
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½ teaspoon Sea saltfine
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¼ teaspoon Ground black pepper
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2 tablespoons herbschopped, fresh, such as parsley, sage, or thyme, plus more for garnish (optional)
Directions
Yield: 4 servings
There’s nothing like a steakhouse dinner, but grilling steak at home is much more budget-friendly than sitting down at a restaurant, which means that you can enjoy that steakhouse experience much more often! At times, home-grilled steak is even more satisfying, especially since it means you can fire up the barbecue.
Ingredients:
4 (6-ounce/170-g) boneless rib-eye steaks
Sea salt and ground black pepper
MUSHROOM SAUCE:
¼ cup (2 ounces/55 g) butter
1 tablespoon minced shallots
1 clove garlic, minced
2 cups (51/4 ounces/150 g) sliced brown or white mushrooms
¾ cup (6 fluid ounces/180 ml) beef bone broth
1 teaspoon Dijon mustard
½ cup (4 fluid ounces/120 ml) heavy whipping cream
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
2 tablespoons chopped fresh herbs, such as parsley, sage, or thyme, plus more for garnish (optional)
Directions:
- Preheat a grill to medium-high heat.
- Prepare the steaks for grilling by seasoning them on both sides with salt and pepper. Grill the steaks for 4 to 5 minutes on each side for medium-done steaks, or to your desired level of doneness. Let rest for about 10 minutes.
- Make the mushroom sauce: In a large saucepan over medium-low heat, melt the butter. Add the shallots and garlic and cook for 2 to 3 minutes, until lightly browned and fragrant. Add the mushrooms and cook for another 6 to 8 minutes, until nicely browned. Be careful not to burn the garlic or shallots, and try not to crowd the mushrooms.
- Add the broth and mustard and stir to combine. Simmer for 10 minutes to reduce the sauce.
- Add the cream, salt, pepper, and herbs, if using. Simmer, stirring often, for 6 to 8 more minutes, until the sauce is nice and thick.
- Serve each steak with one-quarter of the sauce and garnish with more fresh herbs, if desired.