Here is a recipe for tender, juicy grilled steak and sautéed mushrooms. We just purchased a Watchman Stove, so we thought we would try it out and see how the steaks were on it. Phenomenal! Cooks quickly while keeping the steak juicy inside.
Ingredients for Steak and Sautéed Mushrooms:
- Your favourite cut of steak – we used Boneless NY Strip this time
- 1/2 lb. of sliced white or Baby Bella mushrooms, rinsed
- 3 Tablespoons of Extra Virgin Olive Oil
- 2 cloves of garlic, minced*
- 2 lemons, cut in half*
- Pepper, to taste*
- Pinch of salt for the top of the steak
Prepare the mushrooms:
Preparation and cook time: 30 minutes
In a large skillet, place the olive oil with the minced garlic and one full lemon (2 halves)
Turn on stove and let cook on medium heat to brown the garlic (don’t cook too long or they will burn and not taste good)
Rinse the mushrooms
When the garlic is nice and light brown, pour the mushrooms into the skillet
Gently stir the mushrooms around to ensure even coating of the olive oil
Squeeze the other 2 halves of the lemon in and stir
They will need to simmer for a while (about 20 minutes) so this is a good time to get the grill going
Make sure you continually stir the mushrooms, let them get as crispy as you want
Grill those beautiful steaks:
Grilling time: About 15-20 Minutes
Sprinkle a little salt on both sides of the steak
Place flat on the grill and leave for 5 minutes
Stir your mushrooms
Flip over the steak and grill that side for 5 minutes
While grilling you can pour a little beer (or use a squirt bottle) on the steak for added flavor and moisture
Flip the steak for 2-3 more minutes
Flip it one last time
Pull it off the grill and let it rest for a minute
Order of Operations:
- Prepare your olive oil and garlic on the stove
- Clean mushrooms and start sautéing them
- Start the grill
- Prepare steaks and place on the grill
- Stir the mushrooms!
- Flip the steaks
- Stir the mushrooms
- Pull everything off the grill and stove
Important notes for you:
*Optional: Use whatever you would like whenever sautéing the mushrooms: lemon, lime, cilantro, basil, onion, garlic Be creative!
Mushrooms – I used white mushrooms this time, but we normally use the Baby Bella, they have a nice flavour to them
Here is a chart for recommended times based on the thickness of the steak and how well you want your steak done
As a side note:
We just purchased the Watchman Outdoor Cooking Stove so we wanted to try it out for the first time tonight. The stove heated up nicely and the steaks only took about 12 minutes total (for medium). The outside was seared, and the inside was perfectly juicy and tender. I highly recommend this stove!
You can purchase it from Amazon!
4 thoughts on “Tender Juicy Grilled Steak and Sautéed Mushrooms”
Hi, simply love this recipe as I am a big steak and mushroom’s fan 🙂 . The problem I have when cooking steak is that I like it ‘well done’ but I always seem to overdo the outside (burn)! and the inside is not cooked properly (don’t like to see it looking red or under-cooked) any suggestions on how to get it ‘just right’ 🙂
Hi Jo! Excellent question, I have a couple of recommendations for you. This will work wherever you decide to cook it (Stove, grill etc) Sear the meat for about 2 minutes on each side to get your initial crust. Purpose of this is to give a “seal” to the meat to keep the juices inside. Once you have a nice sear, turn the heat down a little and cook longer. Flip the meat more frequently and I recommend that you spray down the meat with a liquid of some kind to keep it moist. We use beer in a spray bottle, but you could use cooking wine as well, the flavour is better too! When you pull the steaks off, let them rest without cutting into them for about 5 minutes, they will finish cooking. Let me know if that helps you. Would love a comment back if you try it! Thank you for visiting!
I made this tonight after reading, this article earlier in the week. Let me say, my girlfriends, the daughter does not like mushrooms and I asked her to “pretty please try them and I’ll let you have ice cream tonight” it worked (she gets ice cream on Saturday nights anyways but she doesn’t know that). The only reason I wanted to try this was the mushroom, I usually only put olive oil with salt and pepper. They came out freaking GREAT so great Beck’s even had some more with her chicken nuggets (think it was the extra lemon squeeze I put on her plate). Thank you for the inspirational mushroom try.
That is so awesome! Thank you for sharing your experience and I am thrilled that Beck’s enjoyed them. The lemon must be the secret because my kids scarf them down as well! Thank you for letting me know that you tried this recipe. Happy eating!