We’ve been enjoying real, thick, rare steak from the grill this summer – thanks to discovering a butcher that ages his beef and cuts it to order.
A good steak is probably the only thing I’ve missed since moving to France.
We never thought about beef in Ireland because the lamb was so good.
In Andorra we had aged country, grass-fed veal that was fabulous.
The beef in France is flavorful and wonderful in the braises and slow-cooked, wine-imbued dishes that are justifiably famous. It was never quite right for us as steak from the grill. Other then the tenderloin, the cuts of steak are usually quite thin – because they are also, usually, uh…. chewy.
Apparently, we didn’t know who to buy from or how to ask for it.
Now we do.
Maybe, some day, I’ll be able to buy good sweetcorn from a local farm-stand. The stuff in the supermarkets might as well be field corn…..
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Grilled Steak and Mushrooms
The steak we had is called a ‘faux filet’ here in France, but it looks like the rib-eyes we used to buy in the U.S. Use whatever cut you like. You could also get 1 larger steak, and slice to serve.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Beef
- Method: Grilling
- Cuisine: American
- 2 7oz (200gr) rib-eye or other steak
- 1/2 tsp celery salt
- 1/2 tsp smoked paprika
- 1/4 tsp dry mustard
- 1/4 tsp garlic powder
- 1/8 tsp ground pepper
- 4oz (125gr) mushrooms, thickly sliced
- 2 cloves garlic, minced
- 1 tbs butter
- 1 tbs Worcestershire Sauce
- 1 tbs dry sherry
- 1/2 tsp paprika
- Mix all ingredients for rub.
- Pat onto both sides of steaks and allow steaks to rest, room temperature, for 15 minutes.
- Heat butter and Worcestershire in large skillet over medium heat.
- Add mushrooms, garlic and sauté, stirring frequently, until they are dark and glazed, about 7 – 9 minutes. Watch closely so nothing burns.
- Keep warm over low heat until ready.
- Cook steaks on barbecue grill until done to your liking.
- Put a steak on each plate, spoon mushrooms on top and serve.
We cook steaks about 3 minutes per side for medium rare, 4 – 5 minutes per side for medium, but it depends on…. thickness of steak, heat of grill, etc.
Keywords: steak, mushrooms, summer grilling
I had someone ask me recently, what I do with my days now that I’m ‘retired’.
I think the notion that people are bored, with nothing to do after they leave structured employment, really has to go away. I have no idea how I found the time to work. (Okay – cleaning lady, laundry service, etc,,,,)
Personally, I spend a few hours everyday working on this blog, a few more working in the garden. Then there are the daily chores – dogs, cooking, cleaning, etc. And the unexpected jobs like fixing mon mari’s computer.(all day today) Plus I work-out everyday.
Then there are the seasonal jobs…. Recently I’ve been making tomato soup and zucchini soup for the freezer to eat next winter; braiding the onions and shallots and making jam.
Our plum trees were exceptionally productive this year.
One of the Mirabelle trees – after I had made 2 batches of jam and had neighbors come and pick their fill.
There were so many red plums on this tree the branches were on the ground – I trimmed and tossed them on the burn pile…..
The plums are small. I use a cherry pitter to take out the stones.
I needed 500 – 600 plums to equal 1 kilo (2.2 pounds) of pitted plums for a batch of jam. I made 3 batches.
That was enough…..
Now I’m suffering from gardener’s guilt.
I justify my neglect by saying that the birds need to eat, too.