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–+ servings
Grilled strip steak topped with sauteed mushrooms
Print Recipe
5 from 1 vote

Steak and Garlic Butter Mushrooms

. Tender and juicy steaks topped with rich mushrooms sautéed in garlic and herb butter. 
Prep Time10 minutes
Cook Time20 minutes
Additional Time5 minutes
Total Time35 minutes
Course: Steaks
Cuisine: American
Servings: 6 servings
Author: Milisa

Ingredients

  • 6 strip steaks
  • 3 tablespoons olive oil
  • ¼ cup Steak Rub
  • ½ cup salted butter
  • 16 ounces white mushrooms or cremini washed and sliced in half
  • 4 garlic cloves minced
  • 1 tablespoon fresh thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

  • Pat steaks dry with paper towels and place on a rimmed baking sheet.
  • Spray or brush with olive oil and sprinkle with dry rub on both sides. Press the rub down into the steaks. Set aside at room temperature.
  • Prepare a grill fire to 350° using hickory or pecan for smoke flavor.
  • Melt butter in a large skillet over medium heat.
  • Add garlic and mushrooms, cook, stirring often until mushrooms are golden brown.
  • Stir on fresh thyme, salt and pepper. Keep warm until ready to serve.
  • Cook steaks over indirect grill fire with the grill closed about 3 minutes. Flip the steaks and continue to cook until desired doneness.
  • Use a digital thermometer to check the steaks after about 6 minutes. We pulled ours at about 130°.
  • Remove from grill and rest steaks for 5 minutes.
  • Top with mushrooms and serve.

Notes

INTERNAL TEMPERATURES FOR STRIP STEAKS:

  • Rare: 130°
  • Medium Rare: 140°
  • Medium: 155°
Store leftover steak in a zip top bag in the refrigerator up to 4 days. Reheat sliced steak in a skillet with butter or olive oil over medium heat, stirring until heated through.