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?”
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!
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?
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).
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!)
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!
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.
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!
Porcini Rubbed Steak with Sauteed Mushrooms
For the Porcini Spice Rub
- ½ cup dried porcini mushrooms or 2-3 Tbsp dried porcini powder
- 2 Tbsp brown sugar
- 1 Tbsp fresh thyme minced
- 1 Tbsp black pepper
- 2 tsp kosher salt
- ½ Tbsp garlic powder
- ½ tsp red pepper flakes
For the Sautéed Mushrooms
- 2 Tbsp olive oil
- 1 pound various mushrooms roughly chopped
- 1 tsp garlic minced
- 1 cup dry red wine
- ¾ cup low-sodium chicken stock
- 2 Tbsp teriyaki sauce
- 2 Tbsp unsalted butter
- ½ tsp salt
- ¼ tsp black pepper
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!