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Grilled Steaks with Portabella butter wine sauce

Discussion in 'Grilling Beef' started by pandemonium, Oct 17, 2010.

  1. pandemonium

    pandemonium Master of the Pit

    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)[​IMG] 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.
     
    Last edited: Oct 17, 2010
    bbqfriend likes this.
  2. pandemonium

    pandemonium Master of the Pit

    ooo
     
    Last edited: Oct 17, 2010
  3. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Looks good Gary. I love any kind of mushroom gravy
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    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. 
     
  5. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    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
     
  6. pandemonium

    pandemonium Master of the Pit

    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.
     
    Last edited: Oct 17, 2010
  7. pandemonium

    pandemonium Master of the Pit

    Who are you kiddin Bear, your always breakin my balls lol, Ribeyes just aint all that!!![​IMG] i mean for the price it cant be beat!! Of course i would rather have a Porterhouse!!
     
    Last edited: Oct 17, 2010
  8. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    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[​IMG]

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

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

    Bear
     
  9. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    [​IMG]

    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.
     
  10. pandemonium

    pandemonium Master of the Pit


    haha i edited that in after your comment
     
  11. pandemonium

    pandemonium Master of the Pit

    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.
     
  12. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Looks Great Gary...[​IMG]
     
  13. 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!
     
  14. bbqfriend

    bbqfriend Newbie

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

    meateater Legendary Pitmaster SMF Premier Member

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

    pandemonium Master of the Pit

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

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    [​IMG]