Pepper-Crusted Steak with Glazed Portobello Mushrooms
My husband’s favorite type of meat is a good steak. Juicy, flavorful and cooked to perfection.
This steak… it was a home run!
The pepper crust covering the outside provides an incredible texture to each and every bite.
But the magic of the flavor is in the Glazed Portobello Mushrooms. They are magical. I bought the BIG portobello mushrooms and sliced them for an even more beautiful appearance to match its glorious taste.
This steak has the flavor, texture and appearance of a meal you would find in a 5 star restaurant, only it can be made in the comfort of you own home.
This will easily be one of THE BEST steaks you ever try!
If you are looking for a dinner to “wow!” then this is it! Best of all, its really not that hard to make!
- 1½ pounds of steak
- 4 teaspoons cracked black pepper
- 2 teaspoons course salt
- 2 Tablespoon melted butter
- 1 pound large portobello mushrooms, sliced into ¼ inch slices
- ¾ cup butter
- 4 teaspoons Worcestershire sauce
- 1½ teaspoons balsamic vinegar
- Mix salt and pepper together in a small bowl and rub on steak. Let stand for 20 minutes and room temperature before grilling.
- Turn grill onto medium-high heat and cook steaks five minutes per side or to the doneness you like.
- Remove from heat and pour melted butter over the top of steaks and tent with foil.
- Melt butter in large sauce pan. Add Worcestershire sauce and balsamic, then add mushrooms. Cook until mushrooms are tender. Serve over steak
Enjoy!
Joshua Hampton
You had me at big portobello mushrooms. I love them shrooms. And wow, this steak is making my mouth water. Yum.
Carole
5-Star indeed! This looks incredible, Nikki! My husband is going to love this recipe! Pinning...
Toni
That steak looks fantastic!!! What kind of steak did you use?
Chef in Training
I used Tri-Top steak but you can use whatever your preference is :)
Jen @ Baked by an Introvert
This looks like the perfect steak! I love the glazed portobello. My hubs would swoon over this if I made it.
Paula Anderson
what type of steak do you recommend???
Kim Stauch
Going to make Sunday for Father's Day! If I do individual steaks, I imagine I will need to increase "rub"... For 4 people. Figure mushrooms can stay the same...it's 106* where I live don't want to use oven :// suggestion for sides? Possible spinach salad, thanks looking forward to this! Thanks ;)