Grilled Beef with Mushroom and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
There's something special about serving a restaurant quality steak dinner at home, and this grilled beef with mushroom and garlic butter is honestly easier than you'd think. The whole meal comes together in just 45 minutes, making it perfect for a weeknight when you want to impress without spending hours in the kitchen. I love using mushrooms for this dish because they're packed with antioxidants and add such a rich, earthy flavor that complements the beef beautifully. The garlic butter brings everything together in the most delicious way, and best of all, these are ingredients you probably already have on hand. Trust me, once you try this, it'll become a regular favorite at your table.
Ella x
Ingredients
- 4beef ribeye steaks(1.5 inches thick, room temperature)
- 1½ poundsmixed mushrooms(cremini, shiitake, and oyster, sliced)
- 6 tablespoonsunsalted butter
- 5garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 2shallots(finely diced)
- 3 tablespoonsolive oil
- 1½ teaspoonskosher salt
- 1 teaspoonblack pepper
- 118 mldry white wine
- 59 mlbeef broth
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Pat the beef steaks dry with paper towels and season generously on both sides with kosher salt and black pepper. Let them sit at room temperature for 15 minutes to allow seasoning to penetrate the meat.
Tip: Room temperature meat cooks more evenly and develops a better crust on the grill.
- 2
Heat your grill to high heat (around 450°F). Lightly brush the grates with oil to prevent sticking. Place steaks on the grill and cook for 5-6 minutes without moving them, then flip and cook another 4-5 minutes for medium-rare doneness.
Tip: Resist the urge to move the meat around; let it develop a flavorful crust undisturbed.
- 3
Transfer grilled steaks to a clean plate and tent loosely with foil to keep warm while you prepare the mushroom topping.
Tip: Resting the meat allows juices to redistribute for better texture.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add diced shallots and cook for 2 minutes until softened and fragrant.
- 5
Add the sliced mushrooms to the skillet and stir occasionally for 6-7 minutes until they release their moisture and begin to brown.
Tip: Don't overcrowd the pan; cook mushrooms in batches if necessary for better browning.
- 6
Pour in the white wine to deglaze the pan, scraping up any flavorful browned bits with a wooden spoon. Let it reduce by half, approximately 2 minutes.
- 7
Add minced garlic, fresh thyme, and beef broth to the mushroom mixture. Stir well and cook for another 2 minutes until the garlic becomes fragrant.
- 8
Remove the skillet from heat and stir in 6 tablespoons of cold butter until completely melted and incorporated, creating a silky sauce. Season with additional salt and pepper to taste.
Tip: Adding cold butter at the end creates a luxurious, glossy sauce without breaking.
- 9
Place each grilled steak on a serving plate and generously spoon the garlic mushroom mixture and sauce over the top. Garnish with fresh chopped parsley and serve immediately.
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