Introduction
Nothing beats a perfectly seared steak on the Arteflame grill, especially when paired with a rich, savory mushroom sauce. By using the Arteflame’s intense center heat for searing and the outer griddle for finishing, you’ll achieve a steakhouse-quality steak that is juicy, tender, and full of flavor. The mushroom sauce, made right on the flat cooktop, complements the steak with its earthy depth and creamy texture.
Ingredients:
For the Steak:
- 2 ribeye or filet mignon steaks (about 1.5 inches thick)
- 1 tablespoon butter (for grilling)
- Salt and pepper to taste
- 2 sprigs fresh thyme or rosemary (optional for flavor)
For the Mushroom Sauce:
- 1 tablespoon butter
- 2 cups mushrooms (cremini, button, or a mix), sliced
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup beef broth
- 1/4 cup dry white wine (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Prepare the Arteflame Grill
Start by lighting the Arteflame grill using three vegetable oil-soaked napkins at the center of the firepit, and stacking firewood over them. Light the napkins and let the grill heat up for about 20 minutes, giving you plenty of time to prepare the ingredients.
Step 2: Season the Steaks
While the grill is heating, season your steaks generously with salt and pepper on both sides. Let them sit at room temperature for 15-20 minutes before grilling to ensure even cooking.
Step 3: Sear the Steaks
Once the Arteflame grill is hot, place your steaks directly on the center grate, which reaches over 1,000°F, for a perfect sear. Add a tablespoon of butter to the center grill for extra flavor and richness. Sear the steaks for about 2-3 minutes on each side, creating a beautiful crust.
Step 4: Finish the Steaks
After searing both sides, move the steaks to the flat cooktop surrounding the center grate to finish cooking. For medium-rare, cook the steaks until they reach an internal temperature of 130°F (adjust to your preferred doneness). Use a meat thermometer for accuracy. Remove the steaks from the grill when they are about 15°F below your desired final temperature, as they will continue to cook off the grill. Let them rest under foil while you make the mushroom sauce.
Step 5: Make the Mushroom Sauce
On the flat cooktop, melt 1 tablespoon of butter. Add the sliced mushrooms and shallots, cooking until the mushrooms release their moisture and begin to brown, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
Deglaze the cooktop with white wine (if using) or just the beef broth, scraping up any browned bits from the mushrooms and shallots. Let the liquid reduce by half. Stir in the heavy cream and continue to cook for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
Step 6: Serve the Steaks
Plate your steaks and spoon the rich mushroom sauce generously over the top. Garnish with fresh parsley for a pop of color and freshness. Serve immediately with your favorite sides.
Tips:
- Perfect Sear: Make sure the grill is extremely hot before placing the steaks on the center grate to get a beautiful, caramelized crust.
- Resting is Key: Let the steaks rest for at least 5 minutes after grilling to allow the juices to redistribute, keeping them tender and juicy.
- Mushroom Variety: Feel free to use a mix of mushrooms such as shiitake or portobello for extra depth of flavor.
Conclusion:
Grilled steak with mushroom sauce is a classic dish that shines when cooked on the Arteflame grill. The steak’s rich, smoky flavor pairs beautifully with the creamy, earthy mushroom sauce, creating a satisfying and indulgent meal that’s sure to impress.
Variations:
- Steak with Red Wine Reduction: Instead of mushroom sauce, make a red wine reduction with shallots and beef broth for a bold flavor.
- Garlic Butter Steak: Add a garlic and herb butter sauce on top of the steak instead of the mushroom sauce.
- Steak au Poivre: Coat the steak with crushed black peppercorns and serve with a creamy peppercorn sauce.
- Blue Cheese Crusted Steak: After grilling, top the steak with crumbled blue cheese and finish under a broiler or torch for a bold, tangy flavor.
- Steak with Balsamic Mushrooms: Toss the mushrooms with a balsamic glaze instead of cream for a tangy, sweet finish.
Best Pairings:
- Grilled asparagus or broccolini
- Mashed or roasted potatoes
- Red wine, such as Cabernet Sauvignon or Malbec
- Mixed greens salad with a balsamic vinaigrette
