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Ribeye Steaks with Portobello Mushroom Sauce

Ribeye Steaks with Portobello Mushroom Sauce


Looking for something different? Similar to French sous vide cooking, you can cook a steak on your gas grill. Curious? Using your side burner, you can create a warm water bath that will gently raise the temperature of the entire steak evenly. When close to done, sear your steak directly on your gas grill. Follow this recipe below for tender, juicy ...

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Serves 2
For the ribeye
ribeye steaks, 1 inch thick, boneless
tablespoons steak seasoning
For the Portobello Mushroom Sauce
cups baby bella mushrooms, sliced
tablespoons garlic, coarsely chopped
shallot, peeled and sliced
tablespoons butter, cut into pieces
cup red wine
tablespoon Worcestershir
teaspoon salt
teaspoon pepper
cup green onion, for garnish



Put a large pot of water on your grill side burner and heat it to 125°F to 130°F.


Season your steaks with most of your steak seasoning, reserving about a teaspoon or so for later. Place each steak in a zip top bag and press as much air out of the bag as possible. Seal the bag.


Place the steaks in the warm water for 1 hour. Stir occasionally, about every 15 minutes, to circulate the water. Turn the burner back on as needed to keep the heat between 115°F and 125°F.


After the water has been on for 30 minutes, turn one half of the grill on high heat and the other side on medium heat.


Place mushroom slices on a piece of aluminum foil and fold the foil over to form a foil pack.


After the water has been on for 40 minutes, place the foil pack on the medium side of the grill and shut the grill lid.


After the steak has been in the hot water for 60 minutes, remove them from the zip bags and pat the steaks dry. Discard the bags and water. Re-season the steaks with the 1 teaspoon of reserved seasoning.


Place the steaks on the hot side of the grill. Grill the steaks for 45 seconds and give them a quarter turn. Grill them for another 45 seconds and then flip the steaks. Grill for 45 seconds on this side and then give them a quarter turn, letting them cook another 45 seconds. This will be a total of 90 seconds per side.


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.


The internal temperature of your steaks should be about 127-130°F. It will coast up to a perfect medium rare. Remove the steak and mushrooms from the grill.


Let the steaks rest for 5 minutes while you carefully open the foil pack. Use tongs or steam proof gloves to open the foil pack. Toss the contents with their sauce and serve with the steaks.

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  • Nikki | Nov 24, 2018

    Hello Nikki! This is the foil pack that I made, it was fantastic. I didn't try the steaks in the warm water part yet, I did them as I explained to you. Steaks in a plastic bag, seasoned with salt, pepper, garlic, Worcestershire Sauce, soy sauce, balsamic vinegar, for 2-3 hours outside of the refrigerator. A couple of tablespoons works well for all of the liquid ingredients and 1/2 to 3/4 teaspoon for the dry ingredients. And when ready to grill, high heat 2min turn, 2 min turn, flip 2min turn 2

    This was Helpful (0)
  • Rafa | Nov 21, 2019

    I really do not understand this recipe because do not explain anything about the mushrooms and about the steak seasoning

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    • Char-Broil | Dec 3, 2019

      Hello Rafa. Thank you for bringing this to our attention. We apologize for the confusion and have updated the recipe based on your feedback.

      This was Helpful (0)
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