Combat Steaks

Categories: beef, not tried

Ingredients

• 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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

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