Ok, there are more things on this steak than the port reduction and mushrooms but I really couldn’t make the title any longer. So I ask, blue cheese? Yes! sautéed onions? Yes!, sautéed mushrooms? Yes! port wine reduction? Yes, yes, yes!! Sometimes, when I have an amazing piece of dry aged meat, I don’t want to mess with it and add a bunch of nonsense. But when I have just a standard-good piece of steak, I like to doctor it up a bit. Not too complicated but packs a big punch. And I’ve discovered the secret to how to get sautéed mushrooms that are not slimy!
Ingredients
4 – 1” thick rib eye steaks
sea salt
fresh ground pepper
3 cups port wine
4 cups sliced crimini mushrooms
1 yellow onion, sliced
1/2 cup crumbled blue cheese
3 tablespoons of unsalted butter, divided
2 tablespoons of extra virgin olive oil
Preparation
30 minutes before you are ready to cook the steaks, take them out of the refrigerator and dry them on both sides. Then season liberally with sea salt and pepper and let sit out on the counter until you are ready to put them on the grill.
Port wine reduction
In the meantime, pour the port wine into a saucepan and bring to a boil, then let simmer until reduced by half, then add in 1 tablespoon of butter and a pinch of sea salt. Set aside until ready to serve.
Mushrooms
In a large pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil, when the butter is melted and the oil is hot, add in the sliced mushrooms and spread out into a thin layer in the pan, then let cook over high heat for 5 minutes. Don’t touch it! Just let it cook for 5 minutes – this allows the moisture to evaporate that makes for slimy mushrooms. After 5 minutes, feel free to stir it around a bit to try to cook the other side and get to the mushrooms that were not in contact with the pan. The trick is moving them around as little as possible but ensuring not to burn them. They should have a nice brown color to them when they are done. Then season with sea salt and set aside until ready to serve.
Onions
In another medium size pan, heat the last tablespoon of butter and olive oil over medium high heat. When hot, add in sliced onions. Season with a pinch of sea salt and let them cook for about 5 minutes without touching them. They will get a nice caramelization going. Once they get a little browned, bring the heat down to medium/medium low and let them continue to cook until tender – about another 7 minutes or so. Set aside until ready to serve.
Steak
Heat your grill for about 10 minutes before your ready to cook. Then when the grill is hot, place steaks on the grill and cook them for about 5 minutes per side for medium rare.
To assemble, place one steak on a plate, top with onions, mushrooms and a tablespoon of crumbled blue cheese. Then spoon the part reduction over the top.
