Every July we head to South Dakota to visit Jodi’s family. This is definitely beef country, so I am always sure to cook up some steak while we are there. In fact, we typically get together with some of her relatives that have a farm were they raise cattle. I like to cook up some steak during the visit but serve it in a way they might not have tried (thanks to the wonders of Facebook, the South Dakota friends and family see pictures of our food all year long, so there are certain expectations when we go visiting!).
This Grilled Ribeye Steak with Portobello Mushrooms is the kind of dish I’m likely to make when we head to South Dakota next week. This steak is presented with elegance that makes for a special meal, but it’s easy enough to be cooked up while away from our home kitchen. The succulent grilled mushrooms add great flavor to the rich slices of grilled ribeye steak. It’s a perfect #WeekdaySupper for cooking away from home during a summer vacation.
A simple rub gives the steak great taste. The thyme and sage in the herb blend go well with the mushrooms. It doesn’t take long for the rub to flavor up the beef.
The mushrooms cook alongside the steak on the grill, but give the mushrooms a little head start as you definitely want them to be cooked and sliced before the steak is done. Beef continues to cook off the grill, so you’ll want to get the steak sliced up and plated with the mushrooms fairly quickly.
I “had to” make this dish twice getting ready to share here. The first time I made it I cooked it slightly more than I like–more a medium rather than medium rare. You can take a look at the pictures and decide which version you like better! As noted here, on my grill 12 minutes is good for medium rare, 14 to 15 puts the steak more in the medium range.
Serve the ribeye steak and portobello mushrooms with a green salad, and perhaps some corn on the cob, for a great summer Weekday Supper. A Cabernet Sauvignon is a natural wine choice here, but a big Pinot Noir could also work, as it pairs well with the earthiness of the mushrooms. However you serve up this steak and mushroom dish, enjoy!Print
Grilled Ribeye with Portobello Mushrooms
A grilled ribeye steak with a simple rub is cooked alongside portobello mushrooms, then beef and mushrooms are served together for an elegant yet easy meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2 servings 1x
- Category: Main
- Cuisine: American
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon thyme (dried)
- ½ teaspoon sage (dried)
- 1 ribeye steak, 12 to 16 ozs
- 2 portobello mushrooms, stems removed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic dressing
- oil spray
- Make the rub: combine the garlic powder, salt, thyme and sage in a bowl.
- Rub the spice mix into the ribeye steak. Let the steak sit at room temperature with the rub 10 minutes prior to grilling.
- Preheat a grill to medium high.
- Coat the mushrooms with oil spray and place on the grill. Grill for 4 to 5 minutes, then turn over to grill for another 4 to 5 minutes until the mushrooms are cooked through (they should be soft and warm on the inside).
- Remove the mushrooms from the grill, and set aside to cool. When cooled, cut the mushroom across in long, ½ inch strips. Gently toss the mushrooms slices with the olive oil and balsamic, and set aside.
- You can start grilling the steak as the mushroom cooks. Grill the steak on one side for 6 to 7 minutes, then flip to grill for another 6 to 7 minutes. Cooking time depends on your preference and thickness of steak, but 12 minutes of total grilling time should be good for medium rare, a bit longer if you like it cooked more.
- Remove steak to a platter when it is cooked to your liking. Let it rest for a few minutes, then slice the steak crosswise.
- To serve, plate the steak and mushrooms slices together, alternating between steak and mushroom slices. Enjoy!
Be sure to check out all this week’s tasty #WeekdaySupper recipes!
Monday – Lemon and Artichoke Pasta by Hezzi-D’s Books and Cooks
Tuesday – Chicken and Veggie Stir Fry by The Freshman Cook
Wednesday – Grilled Ribeye with Portobello Mushrooms by Cooking Chat
Thursday – Gluten Free Veggie Pesto Pasta by Gluten Free Crumbley
Friday – Kielbasa & Pierogies with Summer Vegetables by The Crumby Cupcake