Ribeye Steaks with Portobello Mushroom Sauce
Ribeye Steaks With Portobello Mushroom Sauce
Follow this recipe for tender, juicy Ribeye Steaks with Portobello Mushroom Sauce made with sliced baby bella mushrooms, garlic and red wine. Using the side burner on your gas grill, you can cook your steaks in a warm water bath á la sous vide, a popular French cooking technique, and then sear them on hot grill grates, American style.
Ingredients
For the Ribeye
- 2 ribeye steaks, 1-inch thick, boneless
- 2 tablespoons steak seasoning
For the Portabello Mushroom Sauce
- 4 cups baby bella mushrooms, sliced
- 2 tablespoons coarsely chopped garlic
- 1 shallot, peeled and sliced
- 2 tablespoons butter, cut into pieces
- 1/4 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon steak seasoning
- 1/4 cup green onion, for garnish
Directions
1
Heat a large pot of water to 125°F to 130°F on your stove or side burner. Check the water temperature using an <a href="https://www.charbroil.com/instant-read-digital-temp-gauge">instant-read thermometer</a> . Then turn the burner off to keep the temperature from rising.
2
Season your steaks with steak seasoning. Place each steak in a separate plastic zip-top bag, pressing as much air out of the bags as possible. Seal the bags tightly.
3
Place the bagged steaks in the warm water for 1 hour. Stir occasionally, about every 15 minutes. Turn the burner on, as needed, to keep the temperature between 115°F and 125°F.
4
When the steaks have been in the water for 30 minutes, preheat your grill to 500°F with direct and indirect <a href="https://www.charbroil.com/learn/what-is-indirect-and-direct-grilling/">heat zones</a> .
5
Place mushroom slices on a piece of aluminum foil. Fold the foil over to form a foil pack.
6
When the steaks have been in the water for 40 minutes, place the foil pack on the grill over indirect heat and close the lid.
7
Combine garlic, shallot, butter, red wine, Worcestershire sauce, salt and pepper in a small sauce pan and bring to a boil. Reduce heat, simmer for 5 minutes and set aside.
8
When the steaks have been in the water for 60 minutes, take the zip top bags out of the water. Remove the steaks from the ziptop bags and pat dry. Re-season with steak seasoning.
9
Place the steaks on the direct heat side of the grill. Grill for 45 seconds. Give them a quarter turn and grill for another 45 seconds.
10
Flip the steaks. Grill for 45 seconds, give them a quarter turn and grill for another 45 seconds, a total of 90 seconds per side.
11
Using an instant-read thermometer, check the internal temperature of your steaks. Temp should be around 127-130°F. Remove steaks and mushrooms from the grill and rest for 5 minutes.
Hot Tip
Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
12
Carefully open the foil pack with <a href="https://www.charbroil.com/tweezer-tongs-8586712r06">tweezer tongs</a> or steam proof <a href="https://www.charbroil.com/comfort-molded-silicone-grilling-gloves">gloves</a>to protect your hands. Toss the contents with their sauce.
13
Serve these juicy steaks with portobello mushroom sauce on the side.
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