Grilling Steaks with Garlic Butter Mushroom Sauce
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Grilling Steaks with Garlic Butter Mushroom Sauce is one of the easiest meals you can make. And for steak lovers, it is the ultimate BBQ. Easy? Absolutely! Just follow these simple steps with a handful of ingredients, and you’re on your way to the tender, juicy, perfectly grilled steaks smothered in a delicious 3 ingredient mushroom sauce!
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If you’re new to grilling steaks or looking for a refresher, this post details 5 easy steps to a perfectly grilled steak using tips from your favorite famous steakhouses. Plus, you will find a grilling time chart for various steak cuts, details on choosing the perfect steak cut, and a delicious mushroom sauce recipe with 3 ingredients.
Let’s dive in!
Perfectly Grilling Steaks
Grilling steaks isn’t tricky at all. In fact, it’s quite easy. All it takes is a few simple steps or methods, and you will have grilled the perfect steak in no time (like minutes).
Step 1: Bring Steaks to Room Temperature
It’s important to allow the steaks to rest at room temperature for at least 30 minutes before grilling. This will allow the meat to cook evenly, all the way through.
Step 2: Preheat the Grill
Preheat your gas or charcoal grill while the steaks are coming to room temperature. This will also help cook the meat evenly.
Step 3: Sear the Steak
Place steaks over high heat and sear EACH SIDE for 1 minute with the lid closed.
Step 4: Cook the Steak
After searing the steak, transfer to indirect heat OR reduce to low heat. Close the lid and cook according to the cooking times and temperatures for your desired doneness. Keep in mind that steaks will continue to rise in temperature by 5 to 10 degrees while at rest after grilling.
Step 5: Let it Rest
For tender, juicy steaks, let them rest for about 5 minutes before slicing. This helps reduce the amount of juice lost when cutting the meat.
How to Get An Accurate Steak Temperature
While we are all tempted to slice into that steak to determine its doneness, there is a better way that help protect it’s tasty juices.
Use an instant-read digital meat thermometer to check the steak temperature.
To accurately determine temperature, find the thickest part of the steak, typically in the center, and insert the thermometer at a slight angle. And remember, the steak’s temperature will continue to rise by about 5 degrees after cooking.
Ideal Temperatures for Steak Doneness
According to Ruth’s Chris Steakhouse, bring your steaks to the following internal temperatures to guide you in determining your desired level of doneness:
- Rare: 120°–125°
- Medium Rare: 130°–135°
- Medium: 140°–145°
- Medium Well: 150°–155°
- Well Done: 160°–165°
Approximate Times for Grilling Steaks
The following times are organized by thickness and internal temperature. These are suggested guidelines from Allen Brother’s Steakhouse; actual times may vary depending upon your grill type and temperature.
FILETS MIGNON & CENTER-CUT RIBEYES
| Thickness | Rare 110 to 120 F | Medium Rare 120 to 130 F | Medium 130 to 140 F | Well Done |
|---|---|---|---|---|
| 1.5″ | 3 minutes EACH SIDE | 3.5 minutes EACH SIDE | 4 minutes EACH SIDE | |
| 1.75″ | 3.5 minutes EACH SIDE | 4 minutes EACH SIDE | 4.5 minutes EACH SIDE | |
| 2″ | 4 minutes EACH SIDE | 4.5 minutes EACH SIDE | 5 minutes EACH SIDE |
SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS
| Thickness | Rare 110 to 120 F | Medium Rare 120 to 130 F | Medium 130 to 140 F |
|---|---|---|---|
| 1″ | 4 minutes EACH SIDE | 5 minutes EACH SIDE | 6 minutes EACH SIDE |
| 1.25″ | 4.5 minutes EACH SIDE | 5.5 minutes EACH SIDE | 6.5 minutes EACH SIDE |
| 1.5″ | 5 minutes EACH SIDE | 6 minutes EACH SIDE | 7 minutes EACH SIDE |
| 1.75″ | 5.5 minutes EACH SIDE | 6.5 minutes EACH SIDE | 7.5 minutes EACH SIDE |
| 2″ | 6 minutes EACH SIDE | 7 minutes EACH SIDE | 8 minutes EACH SIDE |
What are the different kinds of steaks?
Steak cuts differ in several ways, including the part of the cow they come from, their tenderness, flavor, and recommended cooking methods.
For high-end steakhouse cuts, most consider the ribeye, top loin (like New York Strip), and tenderloin (like Filet Mignon) to be the best for a tender, melt-in-your-mouth texture, and the best for grilling. They are also often times the most expensive.
Less expensive cuts are often considered the “tougher” cuts, but often are considered more flavorful than the more expensive cuts. While not as tender, they are certainly more flavorful. These cuts would include skirt, hanger, and tri-tip steaks.
Let’s look at common steak cuts:
The following steak cuts are typically considered high-end and are often found in steakhouses.
Ribeye: Cut from the rib section, ribeye steaks are known for their rich marbling, which gives them a tender and flavorful profile. They often have a significant fat cap along the edge, enhancing the taste. Ribeye steaks are best cooked by grilling, pan-searing, or broiling.
Filet Mignon: This steak is cut from the tenderloin muscle, making it exceptionally tender but less marbled and less flavorful compared to ribeye or New York strip steaks. Filet mignon is typically leaner and best prepared with dry-heat methods like grilling or pan-searing.
New York Strip: Also known as the strip steak or sirloin steak, the New York strip comes from the short loin and offers a balance between tenderness and flavor. It has a strip of fat along one side that enhances its taste. This cut is suitable for grilling, pan-searing, or broiling.
T-Bone and Porterhouse: These cuts include both the New York strip and the tenderloin (filet mignon) separated by a T-shaped bone. The primary difference between the two is that the Porterhouse has a larger portion of the tenderloin. These steaks are best cooked using high-heat methods like grilling.
Sirloin: Sirloin steaks come from the sirloin section and are moderately tender with a balanced flavor. They are typically less fatty than ribeye or New York strip steaks. Sirloin steaks are versatile and can be prepared using various cooking methods, including grilling, pan-searing, and broiling.
Less Expensive Steak Cuts
Flank Steak: Flank steak is a thin, flat cut from the abdominal muscles of the cow. It’s lean but can be tough if not cooked properly. Marinating and quick cooking methods like grilling or pan-searing are recommended to keep it tender.
Skirt Steak: Skirt steak is also a thin, flavorful cut, often used in dishes like fajitas. It’s from the diaphragm muscles and is best marinated and grilled or seared quickly to maximize tenderness.
Flat Iron Steak: This steak comes from the shoulder area and is known for its marbling and tenderness. It’s a good alternative to more expensive cuts and is suitable for grilling, broiling, or pan-searing.
Hanger Steak: Hanger steak is a lesser-known cut that’s tender and flavorful. It comes from the diaphragm and is best marinated and grilled or pan-seared.
Chuck Steak: Chuck steaks are from the shoulder area and are often less tender but full of flavor. They benefit from slow cooking methods like braising or stewing.
Grilled Steak and Mushrooms Sauce Ingredients
Ingredient measurements are in the recipe card below, but here is what you will need for grilling steaks and making the most delicious mushroom sauce!
- Steaks in your choice of cuts
- Olive oil
- Favorite steak seasoning or make your own dry rub with garlic powder, salt, and pepper.
- Thinly sliced mushrooms like baby bella or cremini mushrooms.
- Butter
- Minced garlic cloves
How to Make Mushroom Sauce for Steak
Clean and thinly slice the mushrooms. Add to a grill-safe pan (like a disposable foil pan or a cast iron skillet). Stir in salt, pepper, steak seasoning, and 1/4 cup butter.
Cover with foil and let simmer in its own sauce for 30 minutes or until tender.
Serve with grilled steak for a delicious meal!
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Grilled Steak and Mushrooms
Equipment
Ingredients
Grilled Steaks
- 4 steaks
- 1 teaspoon olive oil
- 1 tablespoon steak seasoning divided, (or make your own with 2 TBSP sea salt flakes, 1 TBSP ground black pepper and 2 tsp garlic powder)
Mushroom Sauce
- 4 ounces mushrooms (like baby bella or cremini mushrooms), thinly sliced
- 1 1/2 teaspoons steak seasoning
- 2 tablespoons butter
- 3 garlic cloves minced
Instructions
- Heat the grill on one side to high or about 500 degrees and the other side to medium-high.
- Clean and thinly slice the mushrooms. Add to a grill safe pan (like disposable foil pan or a cast iron skillet). Stir in salt, pepper, steak seasoning, and 1/4 cup butter. Cover with foil and let simmer in its own sauce for about 15 minutes (or until tender) on the cooler side of the grill or on the stovetop.
- Meanwhile, drizzle steaks with olive oil, sprinkle with salt, pepper, and 1 teaspoon steak seasoning for each steak (or make your own with garlic powder, salt, and pepper). Add to grill when hot and cook until desired doneness.
- Serve together for a delicious meal.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.