Grilled Rib Steak with “Bordeaux” Mushroom Sauce

Marianne and I cooked together again, this time doubling and adapting a recipe she found (I can’t remember where, so I can’t credit it, but will add it in should she remember later) to use up the mushrooms I had bought on sale. That this involved buying more mushrooms not on sale is not something I consider particularly relevant right now.

When buying mushrooms, look for the area under the cap to be closed. That says freshness.

Another view of a tightly closed cap

Our plan was to divide it up. I would use it to help dress up some simple steak I had in my fridge and she would use it to top some Salisbury steak she had in her weekday menu plans.

I use most of the green onion when cooking. We used the leftover green bits and a bit of garlic to make onion-y cream cheese

We didn’t use a fancy wine. It was a humble Chilean pinot noir that was incredibly cheap the last time I went to the wine store. It wasn’t incredibly good, though, which is why it was not a sacrifice to pour three cups of it into the pot.

This is what we mean by cooking until golden and releasing juice

This smelled so good cooking up and waited patiently in the fridge until we were ready to heat it up and use it.

Done! Not my best picture, but I hope you get the idea.

And while we were thus employed, Padrino and the little guy put together a fabulous Pinewood Derby Car for his Cub Scout event (thus relieving me of a tremendous burden. Thanks Ted!).

This is how we seasoned the steak.

Back at home, Pedro cooked up our steak a few days later and it was crazy, crazy good.

Carnivore heaven

Perfection! Go Pedro!

Nothing like a heavily marbled steak, simply seasoned and cooked to perfection and topped with an elegant sauce.

A side of rice and corn and some grilled broccoli and we were good to go!

Mushroom Wine Sauce

1 stick butter

2 lbs white mushrooms, sliced

1-2 Tbs garlic

6 green onions, sliced, white and most of the green

3 Cups dry red wine (pinot noir, cabernet sauvignon, merlot, or whatever you’re drinking anyway!)

Extra butter for finishing

1-2 Tbs parsley, chopped

Salt and pepper to taste

Preparation Instructions

In a large skillet, melt butter over high heat. Throw in mushrooms, garlic, and green onions and cook, stirring occasionally until mushrooms are nice and golden and releasing their juices. Pour in wine and stir, scraping bottoms of the pan. Allow to cook until liquid is reduced by at least half. At the end, add 1 tablespoon butter and stir into sauce. Add parsley and stir together. Don’t be afraid to splash in a little more wine if needed.

Steak  (1.5 lbs — bone-in — served 4 of us)   

1-2 lbs prime rib or other thick-cut steak of your choice

Course sea salt and fresh-cracked black pepper

Sprinkle both sides generously with salt and pepper. Grill on high for about five minutes a side for medium rare (quite rare around the bone)

Serve topped with a pat of butter and mushroom sauce.

You may also like the Top Hot, Cheap & Easy recipe for 2014: Sauteed Mushrooms and Onions (Burger Topping Extraordinaire)

Tags: cooking, food, mushroom sauce, recipes, rib steak, steak, wine sauce