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1
In a small bowl mix the rub ingredients together.
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2
Massage the rub into both sides of each steak.
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3
Let the steaks stand at room temperature for 20 to 30 minutes before grilling.
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4
Meanwhile, prepare the mushrooms.
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5
Remove the mushroom stems and discard.
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6
Wipe the mushroom caps with a damp paper towel.
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7
If using portobello mushrooms, use a teaspoon to scrape out the dark gills.. Cut each mushroom in half, and then cut each half crosswise into 1/2-inch slices.
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8
In a 12-inch skillet over medium-high heat, melt 1/4 cup of the butter.
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9
Add the mushrooms and garlic, spreading the mushrooms in a single layer.
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10
Season with salt and pepper.
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11
Cook until the mushrooms are barely tender, 4 to 5 minutes, stirring 2 or 3 times with a spoon.
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12
Add the wine and cook until nearly all the wine has evaporated, about 3 minutes, stirring once.
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13
Set aside.
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14
With the lid closed, grill the steaks over direct medium-high heat, 450 to 500 degrees F until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once with tongs or spatula.
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15
If flare-up flames occur, move the steaks temporarily over to indirect medium-high heat.
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16
Remove steaks from the grill and let rest for 2 to 3 minutes.
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17
Meanwhile, reheat the mushrooms over medium heat, adding in the remaining 1/4 cup of butter and heating until the butter has melted.
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18
Serve the steaks warm with the mushroom and butter mixture spooned over the top.
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19
Add crumbled cheese, if desired.
