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Grilled Steaks with Portabella butter wine sauce

post #1 of 17
Thread Starter 

I wasnt planning on making a post out of this but holy cow it was sooooo good i couldnt resist!! I like me some 3.50$ a lb Top Sirloin steaks!! I think they are way better than a ribeye anyday. This steak made love to my mouth!!! (IN A NON GAY WAY OF COURSE) Sorry for the cell pics I should have gotten the good camera out for this and oops we had bakes potaters with it, didnt get a pic of those but youve seen a baked tater.

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post #2 of 17
Thread Starter 

ooo

post #3 of 17

Looks good Gary. I love any kind of mushroom gravy

post #4 of 17

That looks wonderful. I made steaks on the grill lastnight that were really good but I didn't have that nice mushroom sauce like you. I should try making that some time. 

post #5 of 17

Looks great there Pande !

 

Finally found one I can't agree with you on.

 

No steak beats a Ribeye or it's bone-in "Prime Rib" brother , not even the fat deprived fillet mignon.  

 

 

Bear

post #6 of 17
Thread Starter 

i have just recently started messing with mushroom sauce to put on steaks and this time i used corn starch to thickin it, i used butter, cherri cooking wine some red wine vinegar, dales, garlic powder salt and pepper and just put in what seems right and kept trying it while simmering.

post #7 of 17
Thread Starter 


 

Quote:
Originally Posted by Bearcarver View Post

Looks great there Pande !

 

Finally found one I can't agree with you on.

 

No steak beats a Ribeye or it's bone-in "Prime Rib" brother , not even the fat deprived fillet mignon.  

 

 

Bear


 

Who are you kiddin Bear, your always breakin my balls lol, Ribeyes just aint all that!!! i mean for the price it cant be beat!! Of course i would rather have a Porterhouse!!

post #8 of 17
Quote:
Originally Posted by pandemonium View Post


 


 

Who are you kiddin Bear, your always breakin my balls lol, Ribeyes just aint all that!!! i mean for the price it cant be beat!! Of course i would rather have a Porterhouse!!



LOL----"Breakin' 'em" & disagreeing are two different things. I like me a Porterhouse too. I made one years ago I doubt it would have fit in my MES 30! 

It hung over all sides of my plate! And Bears don't BS !

 

My bad, I missed the part about "for the price".

Bear

post #9 of 17

Ok then Bear I have your back big guy. I also vote for the Ribeye/Prime Rib. You can't beat THAT steak with a football bat. Now for you Gary, I do like the topping and I bet it is good but.........When it comes to steak I think all that is needed is some salt and pepper. You did a great job on yours and the grill marks are excellent.

post #10 of 17
Thread Starter 


 

Quote:
Originally Posted by Bearcarver View Post





LOL----"Breakin' 'em" & disagreeing are two different things. I like me a Porterhouse too. I made one years ago I doubt it would have fit in my MES 30! 

It hung over all sides of my plate! And Bears don't BS !

 

My bad, I missed the part about "for the price".

Bear



haha i edited that in after your comment

post #11 of 17
Thread Starter 


 

Quote:
Originally Posted by mballi3011 View Post

Ok then Bear I have your back big guy. I also vote for the Ribeye/Prime Rib. You can't beat THAT steak with a football bat. Now for you Gary, I do like the topping and I bet it is good but.........When it comes to steak I think all that is needed is some salt and pepper. You did a great job on yours and the grill marks are excellent.



I agree very much Mark on just salt and pepper and plain old steak but im just trying new stuff is all and it was good.

post #12 of 17

Looks Great Gary...

post #13 of 17

Thats wierd, I made pretty much the same thing last night. I love red wine sauce, or white wine sauce for that matter. Looks good buddy!

post #14 of 17

I still think ribeyes are better, but top sirloin is still delicious. Looks like you did a great job with that steak.When are we gonna try some using the griddle?

post #15 of 17

I'd hit that but change mine to a miller.

post #16 of 17
Thread Starter 


 

Quote:
Originally Posted by bbqfriend View Post

I still think ribeyes are better, but top sirloin is still delicious. Looks like you did a great job with that steak.When are we gonna try some using the griddle?

i did some the night before on the griddle and i wasnt too impressed, maybe the gravy would have helped?
 

post #17 of 17
Quote:
Originally Posted by meateater View Post

I'd hit that but change mine to a miller.



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