Ingredients

The following ingredients have 4 Servings
  • 2-4 New York strip or boneless ribeye steaks
  • 2 tbsp olive oil
  • 1 lb cremini mushrooms quartered (quartered)
  • 3-4 cloves garlic (minced)
  • 1/2 tsp sea salt (plus more to season steak)
  • 1/4 tsp ground black pepper (plus more to season steak)
  • 1/4 cup good quality balsamic vinegar
  • 1/4 cup low sodium chicken broth
  • 1/4 cup organic, grass-fed half and half
  • 1 tbsp unsalted organic grass-fed butter

Instruction

  • Depending on how slathered you want your steak in mushroom goodness, this recipe will serve 2-4 people.
  • Heat an outdoor grill over medium heat (alternately, you can cook the steak on the stove top if you prefer). Coat each steak evenly with sea salt and pepper.
  • Place steak on grill and cook for 5 minutes. Then, flip and cook an additional 5 minutes. While the steak is cooking, start on the sauce (step #5).
  • Using a meat thermometer, check the internal temperature of the steak. For medium-well, remove from heat once the internal temperature of the meat is at 160 degrees. Let rest for 5 minutes before cutting and serving.
  • In a medium saucepan, heat olive oil over medium-high heat. Add the mushrooms and saute for 8-10 minutes, until most of the juices have released and the mushrooms start to brown.
  • Add the garlic and cook an additional minute, allowing the garlic to become fragrant. Add the salt and pepper.
  • Add the chicken broth and balsamic vinegar and cook 8-10 minutes or until liquid is reduced by half.
  • Add the half and half and stir well. Cook until heated through and then remove from heat. Add the butter and stir to combine until melted.
  • Serve hot over steak.