Porcini Rubbed Steak with Sauteed Mushrooms

Celebrating a special occasion?  Or maybe just happy that it’s Friday?  Try grilling up this Porcini Rubbed Steak with Sauteed Mushrooms for dinner tonight!

This post may contain paid links. For more information, please see our disclosure policy.

Celebrating a special occasion?  Or maybe just happy that it's Friday?  Try grilling up this Porcini Rubbed Steak with Sauteed Mushrooms for dinner tonight!You like to cook, right?  After all, this is a food blog.  And half the fun of reading a food blog is thinking about recreating the dish in your own kitchen.  At least that’s what I do when I read amazing posts from other food bloggers.  And right after thinking about recreating those dishes, I immediately think about eating said dishes!  I’ve personally always loved the kitchen, and I have a bit of an inquisitive nature when it comes to food and recipes.  When I come across an amazing meal in a restaurant, my first thought is often “Hmm.  I wonder how I can recreate this at home?”  Well, technically that’s my second thought.  My first thought is usually “Hmm.  I wonder if I can order another one without Laura noticing?”

Celebrating a special occasion?  Or maybe just happy that it's Friday?  Try grilling up this Porcini Rubbed Steak with Sauteed Mushrooms for dinner tonight!That inquisitive approach to food has led to all sorts of fun creations in the kitchen.  Sure, sometimes the recipes don’t quite work out.  And as frustrating as it is, that’s still part of the fun of cooking.  You learn something every time you go into the kitchen.  This past week, I decided to challenge myself a bit.  Laura commented recently that she was craving mushrooms.  Now I’m not a huge mushroom guy, but I do love the flavor!  (It’s a texture thing for me.)  So I decided to use dried porcini mushrooms to create a fun steak rub.  That way the flavor comes through without the texture.  Combine that with a nice, juicy steak hot off the grill, and I’m a happy camper!

Celebrating a special occasion?  Or maybe just happy that it's Friday?  Try grilling up this Porcini Rubbed Steak with Sauteed Mushrooms for dinner tonight!For the steaks, I went in a bit of a different direction here, too.  I grilled up a New York Strip Steak from PRE.  PRE specializes in 100% grass-fed, pasture-raised beef with no added hormones or antibiotics.  Have you guys ever had 100% grass-fed beef?  It’s mighty tasty!  As a side note, ‘grass-fed’ is actually not a term that is regulated by the USDA, so make sure to read the package closely if you’re looking for 100% grass-fed beef.  (Or just grab a package of PRE Brands steaks as their sole focus is 100% grass-fed beef!)  I’ve heard some folks say that grass-fed beef tastes ‘gamey,’ but I don’t necessarily agree.  For me, it all comes down to the quality of the beef itself as well as how it’s prepared.  PRE only selects certain types of cattle for their herds (namely Angus and Hereford) which are known for producing top quality beef, so I know I can trust the quality of their grass-fed beef.  And just because you love traditional beef doesn’t mean that you can’t enjoy grass-fed beef, too.  Sometimes it’s just fun to mix it up a bit, right?

Celebrating a special occasion?  Or maybe just happy that it's Friday?  Try grilling up this Porcini Rubbed Steak with Sauteed Mushrooms for dinner tonight!So how is grass-fed beef different than traditional beef?  For starters, grass-fed beef is leaner.  There is still a marbling of fat throughout the steak, but the marbling is not as prevalent as in traditional beef.  As a result, grass-fed beef contains less calories and fat when compared to the USDA data for traditional cuts of beef.  Grass-fed beef will also cook a bit faster than what you might be used to.  But never fear!  Each package of PRE steak comes with cooking instructions (and a recipe!) on the back.  For instance, this New York Strip only takes 4-6 minutes on high heat to reach medium-rare (6-8 minutes for medium-well).

Celebrating a special occasion?  Or maybe just happy that it's Friday?  Try grilling up this Porcini Rubbed Steak with Sauteed Mushrooms for dinner tonight!Speaking of the packaging for PRE steaks, take a look at this!  Each steak is vacuum-sealed in chemical-free packaging, and you can lift the sealed package to see both sides of the steak.  That means you can find that perfect steak!  Plus, as the package is already vacuum-sealed, you can simply just place it in the freezer for later.  (But if you’re like me, grass-fed steaks won’t last long in the freezer!)  PRE has studied everything from pastures to packaging in creating their line of delicious steaks, and I highly recommend grabbing some of these steaks for a special night on the grill!  PRE offers a full line of hand-trimmed steaks, ground beef and specialty cuts, all individually portioned and packaged.  Click here to find PRE beef near you, or order online via Jet or Amazon Fresh).  (Or just ask your local grocery store or butcher to start carrying PRE beef!)

Celebrating a special occasion?  Or maybe just happy that it's Friday?  Try grilling up this Porcini Rubbed Steak with Sauteed Mushrooms for dinner tonight!But let’s turn back to this Porcini Rubbed Steak with Sauteed Mushrooms, shall we?  As I mentioned, I challenged myself with the porcini rub, but I also mixed it up by using a variety of different types of mushrooms.  I actually wanted to get mushrooms from a local farmer’s market, but the mushroom vendor wasn’t there when I stopped by.  Fortunately, you can still find a nice variety of mushrooms in both wellness grocery stores as well as traditional grocery stores.  (And, honestly, this Porcini Rubbed Steak would still be amazing with just portabella mushrooms if that’s all you can find!)  But I used a mix of Baby Bella (Crimini), Royal Trumpet, Shiitake, Shimeiji and Abalone mushrooms.  Same cooking procedure for all of ’em.  But the variety was just something fun to mix it up a bit!

Celebrating a special occasion?  Or maybe just happy that it's Friday?  Try grilling up this Porcini Rubbed Steak with Sauteed Mushrooms for dinner tonight!The mushrooms for this Porcini Rubbed Steak with Sauteed Mushrooms were cooked in a reduced red wine sauce, and the taste was amazing!  The flavors were concentrated thanks to the reduction, and they paired quite well with a grilled New York Strip steak.  Even if you think you don’t like mushrooms, give these a shot.  The deep, earthy flavors from the mushrooms and red wine permeate the entire dish, leaving you with one delicious meal.

Celebrating a special occasion?  Or maybe just happy that it's Friday?  Try grilling up this Porcini Rubbed Steak with Sauteed Mushrooms for dinner tonight!So if you’re looking to celebrate a special occasion or just surviving until Friday night, might I suggest a Porcini Rubbed Steak with Sauteed Mushrooms?  Grab a couple PRE steaks, a bottle of wine and some mushrooms.  An indulgent meal like this can still be healthy!  As noted above, grass-fed beef is leaner than traditional beef, and it’s also high in both CLA’s as well as Omega-3 fatty acids.  Plus, recent studies have shown mushrooms are great for your immune system. Even red wine can be good for you when consumed in moderate amounts.  By my count, that means we’ve got a win-win-win meal right here!

And then sit back and enjoy the warm, summer weather!  Check out the full line of PRE beef here.  Enjoy!

Celebrating a special occasion?  Or maybe just happy that it's Friday?  Try grilling up this Porcini Rubbed Steak with Sauteed Mushrooms for dinner tonight!

Celebrating a special occasion?  Or maybe just happy that it's Friday?  Try grilling up this Porcini Rubbed Steak with Sauteed Mushrooms for dinner tonight!

Porcini Rubbed Steak with Sauteed Mushrooms

Celebrating a special occasion?  Or maybe just happy that it’s Friday?  Try grilling up this Porcini Rubbed Steak with Sauteed Mushrooms for dinner tonight!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2 servings
Calories: 569kcal


For the Porcini Spice Rub

For the Sautéed Mushrooms

For the Steaks

  • 2 PRE Brands New York Strip Steaks
  • 2 tsp olive oil


For the Porcini Spice Rub

  • Using a mini-grinder or mortar and pestle, grind the dried porcini mushrooms into a fine powder. Add remaining spices and mix until well combined.

For the Sautéed Mushrooms

  • Using a large skillet, add olive oil and place over medium heat.
  • Once hot, add mushrooms and garlic. Cook, stirring occasionally, for 4-5 minutes, or until mushrooms are tender. Remove mushrooms from pan and set aside. Drain excess water (if any) from pan.
  • Add wine and bring to a simmer. Let cook for 4-5 minutes, or until wine has reduced to ~⅔ cup.
  • Add chicken stock and teriyaki sauce; continue simmering for 5-6 more minutes, or until mixture has reduced to ~½ cup.
  • Return cooked mushrooms to the skillet along with the butter, salt and pepper. Continue cooking, stirring occasionally, for 1-2 more minutes, or until the butter has fully melted. Remove skillet from heat.

For the Steaks

  • Preheat grill to medium-high heat. (If using charcoal, wait for charcoal to turn ash-colored. Target temperature is ~400°F.)
  • Brush both sides of the steaks with olive oil. Generously rub spice mixture onto steaks. (Store any leftover rub in a sealed bag in the refrigerator for several days or freezer for several months.)
  • Place steaks on grill. Cover and grill for 2-3 minutes. Flip and continue grilling for 4-5 more minutes, depending on desired doneness of steaks. Remove steaks from grill and set aside to rest for at least 5 minutes.
  • Top with sautéed mushrooms before serving.

Disclosure: This Porcini Rubbed Steak with Sauteed Mushrooms post was sponsored by PRE, but the recipe and opinions are entirely my own.  Thank you for supporting the brands that support Spiced!

Celebrating a special occasion?  Or maybe just happy that it's Friday?  Try grilling up this Porcini Rubbed Steak with Sauteed Mushrooms for dinner tonight!

Spiced® is a participant in the Amazon Services LLC Associate Programs and other affiliate services. This means that spicedblog.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.


    1. Why thank you very much, Dawn! As you know by now, I love grilling…so coming up with fun rubs is something I really enjoy doing. Using dried mushrooms in this rub takes it to a whole new level for sure. Give it a shot sometime, and I highly recommend these steaks from PRE, too! 🙂 Hope your week is going well!

  1. Once again it’s David to the rescue for my meat dishes. I sent the post to the guy I’m dating and he made me promise to make it for him. Thank goodness your recipes are easy to follow. If we end up getting married I might have to pay you for a monthly meat filled meal plan because I have no idea what I’m doing, and you are super creative. I love to cook, cooking relaxes me and I love feeding people, somehow the entire process feeds my soul.

    1. Haha! What can I say, Mary? I love grilling, and these summer months are just too perfect for pulling that grill out. I love that you and the guy you are dating are bonding over food. I mean we all have to eat, right? So why not make it special? 🙂 I am happy to help you with any and all cooking skills! I had a good base from my Mom, but I’ve taught myself a ton of new things along the way, too. It’s all about getting in there and playing around. Sure, you might mess things up occasionally…but that’s how you learn! And sometimes I’ve actually stumbled on something cool that I thought was a mistake. Either way, I hope you are doing well, my friend! Thanks for the kind words!

  2. I haven’t eaten red meat since I was 8 years old and you’re making me question myself here. Porcini mushrooms as a rub? Ummmmm. That’s quite possibly the best thing I’ve ever heard! I’m sending this recipe on to my dad, as he loves mushrooms. He’s going to go crazy for the red wine sauce, too. Have a great rest of you Wednesday, David!

    1. I actually just saw that you are a vegetarian the other day! I appreciate you stopping by and commenting even though you aren’t a red meat kinda gal. 🙂 Hopefully your Dad enjoys this one! The porcini mushrooms in the rub are pretty darned awesome. Thanks, Kelsie!!

  3. We often celebrate weekends with a good steak – life does not get much better than that 🙂 Good quality meat to me is the main secret and I love the sound of PRE’s 100% grass-fed beef. Not sure I would get it here in the UK but our butcher offers grass-fed beef which tastes fantastic! My husband is not a big mushroom fan either so the dried porcini might work for him as well and that reduced red wine sauce sounds amazing! Looking forward to the weekend 😉

    1. Oh, I am right there with ya, Miriam! Weekends are for celebrating, and it’s hard to beat a good steak! Good quality meat really is a chef’s secret for making amazing dinners. Combine that with the dried porcini rub, and you’ve got a good thing going. Like your husband, I’m not a huge fan of mushrooms (it’s a texture thing), but using the dried mushrooms got the flavor without the texture. Give it a shot!

  4. What a beautiful and delicious recipe, David! We both love mushrooms. However, while I can enjoy them almost raw, Andrey has an issue with their texture too. They MUST be cooked to the perfection (and his perfection is when all the liquid has evaporated and the mushrooms are nicely dry and golden. Even when I’m making a pizza, I cannot just drop mushrooms on it. They MUST be precooked. Well, do you see a problem here? Well, thank you for reminding about dried mushrooms. It’s a great thing which brings in the flavor but not a texture problem. I once made pesto out of dried chanterelles, and it was delicious. I need to repeat it (and then you’ll recreate it hah)

    1. See? Andrey and I are similar in terms of both mushrooms AND lavender! 🙂 Speaking of mushroom texture, I actually had roasted mushrooms not too long ago. Essentially just roasted on a sheet pan like other veggies until they were nice and crispy. Crazy, right? But actually really good! It got me away from that texture thing. Using the dried mushrooms in the rub here was a fun twist, and I loved the flavor it brought to these delicious steaks! And pesto from dried ‘shrooms? I need to know more! Until then, enjoy the week, my friend!

  5. I totally do that too – try something in a restaurant and think about how I could make it (even better) at home. Fun to try even if it sometimes don’t work out! Love mushrooms and the idea of using them as a rub – just brilliant, David! Gotta try this next time I have steak; this would definitely be a nice Friday night meal with a nice glass of red 🙂 Those steaks looks pretty awesome too – love how evenly cut they are!! Have a wonderful weekend!

    1. I totally agree, Dawn! I think recreating amazing dishes at home really helps tap into the creative side of cooking. Plus, it’s just fun to experiment! Definitely try using dried mushrooms as a steak rub. They bring so much flavor! So grab some nice steaks, some mushrooms and a bottle of red, and you’ve got a Friday night that will make every other night of the week jealous. Haha! Thanks so much, my friend! 🙂

  6. Love the Pre Steaks David, Wish I could get them here! I thought that packaging was ingenious. The fact that you can flip over the vacuum packed steak to see and check out the excellent quality of the meat on the other side too is such a great idea. And yeah, I can’t visit restaurants within scanning everything on the menu (often taking a picture of it too) and thinking “how can I recreate this at home” either? 🙂

    1. Oh man, I wish you could get these PRE steaks over there in Scotland, too, Neil! Maybe if we ask them nicely? 🙂 I, too, was mega impressed with their packaging. I love the vacuum-sealed thing…it’s perfect to pop straight into the freezer, but it also lets you check out each steak in the package. Oh, and as far as photos in restaurants? I never post them, but I am always taking shots. You should see the folder on my computer of photos that I want to use as inspiration for future recipes! Haha! I’m glad Laura understands the craziness that is my brain. 🙂 Hope your work travels are going well, my friend!

  7. love all the mushroom going on in here! the porcini rub sounds super flavorful. and i definitely mull over how to recreate restaurant dishes at home (and in the case of brunch, am usually complaining about how much faster and cheaper it would be to make them at home instead).

    1. Thanks so much, Heather! These steaks are like a mushroom lover’s heaven! 🙂 And I totally hear ya about brunch. We don’t make it out to brunch very often (ahem, toddler, ahem), but I agree that it’s one of those meals that I always wish I just made at home instead. I hope you had a great weekend, my friend!

    1. Matt!!! Recreating meals is always a fun pastime. It lets you combine the love of cooking with that adventurous, creative side. Sometimes it works, sometimes it doesn’t. But that’s part of the fun, right? Also, how’s life with the new baby?? 🙂

  8. Yup!! Pretty much can’t go anywhere without getting sidetracked with new recipe inspiration. It’s a blessing and a curse. Love your idea here to incorporate mushroom flavor for those who don’t enjoy the texture. Super smart!!

    1. Haha! I totally agree, Lindsay. But isn’t that part of the fun of going out and about, too? I’ve got this constant inquisitiveness that makes me want to race back to our kitchen and start playing around with flavors! I 100% agree that it is equal parts a blessing and a curse. So these mushrooms turned out quite well, and the steak was delicious. I call that one a win! 🙂 Thanks so much, my friend!

  9. I’m generally inclined toward fresh mushrooms – I don’t mind the texture, in fact, I think I kind of like it. However, a lot of my grandma’s recipes call for dried mushrooms. I often assume that in her generation, people didn’t necessarily have access to fresh mushrooms, but dried ones have their own properties that shouldn’t be overlooked. Your rub is a great example of that.

    1. You know, that’s a good point about dried vs. fresh mushrooms, Jeff. Dried mushrooms can get kinda pricey, but a little bit goes a long way. This rub turned out quite well! And of course a few more fresh mushrooms on top never hurts, right? Thanks so much, my friend!

  10. Hi David. Don’t how how I missed this post, I’ll blame it on my age. We are big fans of steak and mushrooms, I buy mushrooms every time I go to the store. I also have a stash of dried mushrooms and I regularly rehydrate them in red wine to use in various dishes. Recreating great restaurant recipes has been a passion with us for years, that’s how some of my best recipes have come to be and they quite often turn out better and always much less costly.

    1. Haha! It’s ok, Dorothy! I know you guys are big fans of steak and mushrooms, so I figured you were just on vacation or something. 🙂 Rehydrating dried mushrooms in red wine sounds kinda fun. I have similar flavors going on here, but I’m totally going to have to remember that tip! These steaks turned out so well. That rub is definitely one I plan on keeping around. (I made a big batch and froze it this past weekend…that way I have a tasty rub on hand whenever Laura and I want to grill up some steaks. Yum!) Thanks, my friend. And I hope you and Gary had a great weekend!

  11. Even though am not much of a beef eater, am super impressed with PRE’s vacuum packaging and I enjoyed reading your pros on picking grass fed beef, David. I am no stranger to mushrooms cooked in wine – but don’t think I’ve had teriyaki in there – what a fantastic depth of flavor! Now lets talk about that brilliant Porcini Spice Rub! Dude – dried mushrooms in the rub is freaking genius! Lil Shashi LOVES dried shrooms (actually all shrooms) and she would love a Porcini Spice Rubbed Tofu Steak for sure! 🙂
    Thanks for the inspiration, my friend! Hope y’all are having a wonderful weekend!

    1. I hear ya, Shashi! PRE’s packaging is seriously amazing. 🙂 And if the flavor alone wasn’t enough, the packaging definitely takes it to the next level! So there are so many awesome layers of flavor in that sauce. Definitely give it a shot! The little bit of teriyaki definitely adds! Also, the dried mushrooms in a rub? Do it! Seriously! We did indeed have a great weekend up here, and I hope you gals did, too. (And I hope you aren’t still too jet-lagged…haha!)

    1. Why thank you very much, Kevin! I’m a big fan of mushroom flavor, so the dried mushrooms in the rub totally let me get the flavor without the texture. (Laura didn’t mind one bit that she got more of the regular mushrooms…haha!) Hope you’ve been doing well, my friend!

  12. These steaks are absolutely mouthwatering, David! Perfectly spiced (pun intended! 😉 ) and mushrooms always add that little something to steak. Perfection!

    1. Haha! I love than pun there, Marissa. And thank you so much for the kind words! These steaks turned out quite amazing, and I’ve gotta say that the dried mushrooms in the rub was a really fun and unique twist. Give it a shot sometime! 🙂

  13. Thanks for the tip about PRE, I’ve been looking for some great grass-fed steaks! Will have to try Amazon. I don’t see much selection in my local stores, so this is good. And here in my house, nothing better than sautéed or grilled or baked or broiled mushrooms! Love this recipe!

    1. Hey there, Laura! Definitely check out PRE if you’re hunting for excellent grass-fed steaks. They are amazing! And that packaging is so cool. You can just rip the vacuum-sealed portion off, and it’s ready for the freezer…as if grass-fed steaks will last long in the freezer. Haha! This recipe really is fun with the double-dose of mushrooms in the rub and then sauteed on top. Thanks so much for the kind words, my friend! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating