Ribeye is one of my favorite steaks, and Mushrooms are one of my favorite steak sides. Why not combine the two? In this recipe video, I show you to make a grilled ribeye steak, along with grilled balsamic portobello mushrooms. The steak, perfectly seared on the outside, has a ton of salty, crispy flavor, while the portobellos are soft and tender, with a sweet/sour flavor that comes from the balsamic. All of it has a nice smoky char from the grill, and I think you are going to absolutely love it. Throw a baked potato in the oven and you’ve got the perfect meal. Hope you enjoy it as much as I do.
Recipe Overview and Keys to Success
To cook the best Ribeye and balsamic portobellos, make sure you do the following things:
- For the ribeye, make sure you follow my Five Rules for the Perfect Steak. They will get you can perfectly seared outside and a tender juicy center.
- To make timing easier on yourself, you can grill the portobello mushrooms ahead of time; before the steak. Then finish them off, after cooking the steak, while it rests. It’s a good way to split up the work, and lessen the things you have to pay attention to at once.
- Just as passionately as I’d tell you to not overcook the ribeye, I’ll tell you to thoroughly cook the mushrooms. Portobellos (and mushrooms in general) have a ton of water, and need to cooked through for that water to evaporate, and concentrate that flavor.
- Finally, go easy on the balsamic. A tablespoon will cover a couple portobellos, and if you add too much you easily overpower the natural flavors.
RECIPE FOR GRILLED RIBEYE WITH BALSAMIC PORTOBELLOS
Ingredients (for about 2 people)
- 1 Ribeye steak
- 2 Portobello mushrooms
- 1 tablespoon balsamic vinegar
- Olive oil
Making the Ribeye Steak and Portobellos
- Season the Ribeye with salt & pepper, coat with olive oil, about 30 minutes prior to cooking – you can grill the portobellos before the steak
- Clean the portabella mushrooms
- Drizzle both sides with olive oil, season with salt and pepper
- Put the portobellos on the grill over medium heat; cap side up
- Let them cook for 7 – 9 minutes, then flip them over, and cook for another 5 – 6 minutes
- You cook the mushrooms ahead, and separately from the ribeye. If cooking at the same time; move the portobellos to a cooler area of the grill (or the upper rack) while the grill gets hot enough for the ribeye.
- Add the steak to the grill, and without touching/flipping, sear it on one side for 3 – 5 minutes depending on the thickness and desired doneness
- Remove the portobellos to a holding plate once cooked
- Flip the ribeye after the first side has seared, and sear the other side
- Continue to cook until it gets to the desired doneness – that should be about the same amount of time you cooked on the first side
- Remove the steak when cooked, cover it with aluminum foil, and let it rest for 5 – 7 minutes
- While the ribeye rests, put a sauté pan on your stove over high heat
- Dice the portobellos into 1 inch cubes, and toss them into the hot sauté pan with a bit of olive oil
- Add the balsamic vinegar, and toss to combine; cook until the vinegar is absorbed
- Taste one of the portobellos, and adjust the salt/pepper if needed
You can either serve the ribeye whole (caveman style – which is no slight, I love it) or slice 1 – 2 inch thick pieces of steak, and garnish with the balsamic mushrooms. Hope you enjoy it!!