Grilled New York Steak with Balsamic-Mushroom Ragou

Name: Grilled New York Steak with Balsamic-Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon garlic powder; 1 teaspoon kosher salt; 1 tablespoon ground black pepper; 2 1-pound New York steaks; 1 tablespoon extra-virgin olive oil; Sea salt to taste; Balsamic-Mushroom Ragout (recipe follows); 1 pound mushrooms, stems trimmed; 3/4 cup extra-virgin olive oil; 1 tablespoon House Herbs (page 233) or other Italian herb blend; 3/4 cup chopped shallots; 5 garlic cloves, chopped; 1/2 cup balsamic vinegar; 1/2 cup Worcestershire sauce; Cut the mushrooms into 3/4-inch pieces.; (makes about 1 1/2 cups)

Servings: persons

1 teaspoon garlic powder
1 teaspoon kosher salt
1 tablespoon ground black pepper
2 1-pound New York steaks
1 tablespoon extra-virgin olive oil
Sea salt to taste
Balsamic-Mushroom Ragout (recipe follows)
1 pound mushrooms, stems trimmed
3/4 cup extra-virgin olive oil
1 tablespoon House Herbs (page 233) or other Italian herb blend
3/4 cup chopped shallots
5 garlic cloves, chopped
1/2 cup balsamic vinegar
1/2 cup Worcestershire sauce
Cut the mushrooms into 3/4-inch pieces.
(makes about 1 1/2 cups)

1
In a small bowl, combine the garlic powder, salt, and pepper.
2
Sprinkle one-quarter of the rub on each side of the steaks, pressing firmly until it sticks.
3
Drizzle the steaks with the oil and set aside for 30 minutes.
4
Prepare your grill by scraping it, oiling it, and heating it to medium-high.
5
When the grill is hot, lay the steaks in the center and grill them for 4 minutes without moving.
6
Turn the steaks 45 degrees and grill for another 3 minutes.
7
Flip the steaks and grill for 4 minutes, turn 45 degrees, and grill for an additional 3 minutes for rare.
8
A meat thermometer inserted in the thickest part of the steaks should read 115 F.
9
Remove the steaks from the grill, transfer them to a cutting board, and let rest for 5 to 10 minutes.
10
Cut each steak crosswise into 1/2-inch slices.
11
Divide the meat among 4 plates, sprinkle with sea salt, and spoon the mushroom ragout on top.
12
Cut the mushrooms into 3/4-inch pieces.
13
Heat the oil in a large skillet over medium heat.
14
Add the mushrooms, stir until they are fully coated, and saute them for 3 minutes.
15
Add the herbs, shallots, and garlic.
16
Saute for 2 more minutes, or until the mushrooms just begin to brown on the edges.
17
Add the vinegar and Worcestershire sauce and reduce the heat to low.
18
Simmer for 25 minutes, or until the sauce begins to look like a syrup.
19
Remove from the heat.

809

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 tablespoon ground black pepper, 2 1-pound New York steaks, and more.

Yes, Grilled New York Steak with Balsamic-Mushroom Ragout 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!

Grilled New York Steak with Balsamic-Mushroom Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions