Steak with Mushrooms and Onions
A great steak dinner doesn’t have to mean making a reservation at an expensive restaurant. This recipe is one of my favorite ways to turn a couple of good ribeyes into a date-night-worthy meal, complete with bourbon-braised mushrooms and onions. The whole thing takes about 1.5 hours from start to finish, but don’t let that scare you off—most of that time is simply letting the steaks rest. Pour a couple of drinks, put on some music, and enjoy a restaurant-style dinner without leaving the house.
Ingredients:
2 boneless ribeye steaks - about ½ pound each
1 large Vidalia onion
1 pack of sliced portobello mushrooms
¼ cup of good bourbon (I used Kirkland Bottled-In-Bond)
¼ cup of chicken stock
3 TBSP butter
Worcestershire sauce
Freshly ground salt and pepper
Recipe:
Take your steak out of the fridge and liberally season both sides with salt and pepper. Let the steaks sit at room temperature for about an hour so the salt can draw out some moisture, giving you a better sear.
While the steak rests, slice the onion and mushrooms (if you didn’t buy pre-sliced).
Add butter to a large skillet over medium-high heat.
Preheat your grill over high heat.
Once the butter has fully melted and starts to bubble, add the mushrooms and onions to the skillet.
Reduce the grill to medium-high heat to minimize flare-ups, then add the steaks. Cook for about 5 minutes, flip, then cook for another 3 minutes, or until the internal temperature reaches 115 degrees. Remove from the grill and let rest at room temperature for 10 minutes.
When onions and mushrooms have started to tenderize (about 6 minutes), add a few dashes of Worcestershire sauce, bourbon, and chicken stock.
Once the liquid starts to bubble, reduce the heat to medium-low and cook until it evaporates, about 8 minutes.
Slice your steak against the grain, then top it with the mushroom-and-onion mixture.