Grilled Ribeye with Balsamic Portobello Mushrooms
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!!