Combat Steak Recipe

Name: Combat Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon garlic powder; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 4 bone-in rib steaks, about 10 ounces each, 1-inch thick; 3 large portobello mushrooms, about 4 ounces each, or 1 pound button mushrooms; 1/2 cup (1 stick) butter, divided; 2 teaspoons minced garlic; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/4 cup red wine; 1/2 cup crumbled blue or feta cheese, optional

Servings: persons

1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bone-in rib steaks, about 10 ounces each, 1-inch thick
3 large portobello mushrooms, about 4 ounces each, or 1 pound button mushrooms
1/2 cup (1 stick) butter, divided
2 teaspoons minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup red wine
1/2 cup crumbled blue or feta cheese, optional

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

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon garlic powder, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 4 bone-in rib steaks, about 10 ounces each, 1-inch thick, and more.

Yes, Combat Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Combat Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions