Grilled Ribeye with Blue Cheese and Mushroom-Sherry Cream Sauce


Grilled ribeye with mushroom-sherry cream sauce. Seriously. Good. Eats.

It was a long work week and I was in the mood to don some flip flops, enjoy the good weather, sip a little vino, and chat with The Hubbs. Not to mention I had an itchin’ to bust out the charcoal Weber my brother and his family gave me for my birthday. I mean, who doesn’t like to play with their new toys?? As the proverbial “They” say, it really is all about the simple things. So The Hubbs stopped to pick up some ribeyes and we were on our way to Good Times.

Although I love a good ol’, simple charred ribeye (seriously, that charred fat!), I was looking for a little something more. Luckily The Hubbs picked up some mushrooms and blue cheese I keep a stock of cream and sherry on hand. Although this recipe might seem like work, don’t let it fool you. It’s perfect for sippin’ and is worth every minute!


Grilled Ribeye with Blue Cheese and Mushroom-Sherry Cream Sauce

  • 2 Ribeyes, well marbled, 2 inches thick
  • Salt and Pepper to taste
  • Blue Cheese
  • 1 pound sliced mushrooms
  • 2 TBSP oil (we used beef tallow)
  • 1 ounce dried porcini mushrooms
  • 1 clove garlic, mashed, diced finely
  • 1/4 cup finely diced onions
  • 1/2 cup dry sherry
  • 1/2 cup heavy cream

Season your steaks. Let sit at room temperature for 1 hour.

Salt and pepper the steaks. Let sit 1 hour at room temperature. Prepare your grill.


Soak your dried porcini mushrooms in just enough hot water to cover.

Soak your dried mushrooms in just enough hot water to cover.

Cook your mushrooms. Remove from pan and set aside. Add 1 TBSP fat to pan over medium heat. Sweat the onions until translucent. Add garlic and cook about 1 minute. Remove dried mushrooms from liquid and squeeze over pan. Dice and add to pan. Add sherry and deglaze pan. Add cream slowly while stirring. Add the reserved cooked mushrooms. Cook over medium heat until reduced by half and sauce coats the back of a spoon.


Get your charcoal ready!

Light 6 quarts of charcoal in a charcoal chimney. When the top briquettes are half covered with ash, spread 2/3 of charcoal over grate with bottom vents completely open. Spread remaining charcoal over 1/2 of grate. Heat grill about 5 minutes with lid on. Remove lid, pat ribeyes dry with paper towels (they won’t char up otherwise), and place ribeyes over the hot side of the grill (the side with more charcoal). Cook uncovered until well browned on each side, 2-3 minutes per side. Move steaks to cooler side of grill and cook until meat registers 115 degrees for rare or 120 degrees for medium-rare (I think ribeyes are better at medium-rare). Remove steaks, loosely tent with foil, and rest for 10 minutes.

Heat your oven’s broiler to high. Sprinkle steaks with desired amount of blue cheese and place under the broiler for a minute or two to melt (to avoid cooking your steak at this point, make sure the rack is as close to the element as possible). Watch closely so you don’t burn them-it can happen quickly!


Mmmmmm. Melty blue cheese.

Plate your steaks and serve with your awesome mushroom-sherry cream sauce. Serve with your favorite veggie. Since the grill was fired up, we paired the steaks with grilled zucchini and yellow squash drizzled with chive oil. Seriously delightful. The wine, conversation, and R & R wasn’t half bad either!


Serve with mushroom-sherry cream sauce. Prepare for utter silence at the table!

Perfect Mushrooms


Yes, yes, I know. Why is there a post on making the perfect mushroom? Same reason there’s a post on blanching vegetables. Ya can’t build a house without any bricks now can ya? Proper blanching and making the perfect mushroom are your bricks. Trust me, once you eat a mushroom prepared this way you’ll have a hard time going back to those watery, limp ones.

The first key is to have dry mushrooms, so don’t wash them right before you’re going to cook them. It’s much like trying to sear meat. That beautiful brown ‘crust’ forms when the surface coming into contact with the pan is dry (I could go into some long chemistry chitty chat about what’s happening there, but I suspect you don’t care as long as the mushroom turns out delicious). The second key to a perfect mushroom is to have a wide bottomed pan. The mushrooms don’t like to be crowded. You need a single layer with a little room in between each mushroom. Otherwise, the ‘shrooms end up steaming themselves and their neighbors. Next up? Enough heat to draw moisture out of the mushroom and evaporate it as you cook them. This translates to a medium heat on my stove top. Lastly, use good butter. Sure, you can use olive oil or any other heat tolerant oil, but you should at least try butter. I marvel at how a pat of butter can transform the lowly fungi every time I make these. Oh-and cook some extra ’cause you’re gonna eat ’em as you go!

  • Mushrooms, any kind, sliced
  • Oil of your preference…say yes to butter! Start out with a couple of teaspoons and replenish as necessary if you are cooking up multiple pan batches.
  • Pan large enough to allow space between each mushroom in a single layer; Cook in multiple batches if necessary; Non-stick or a well-seasoned cast iron pan works best.

Start out with dry mushrooms. I prefer mine sliced 1/4 to 1/2 inch thick.

Place the pan over medium heat and add pat of butter. Bring butter up to temp (watch for the foam to subside) and add mushrooms in a single layer with a little bit of space in between each one. Now wait. Practice your patience. You should hear the mushrooms sizzling the whole time. After several minutes the mushrooms will begin to release a little moisture in the form of amber beads of ‘mushroom sweat’ on their topsides.


See those little beads of amber liquid starting to form? That’s what you’re looking for—that means you’re concentrating the flavor! Just about time to flip!


Here’s another pic of the ‘mushroom sweat’…these guys are definitely ready to flip.

After each mushroom has offered up some little amber sweat beads, gently flip them. You’ll find the side that has been in contact with the pan is a beautiful caramel color. This translates to super flavor. You should be getting excited at this point and you might start trying to pick one out of the hot pan since they smell soooo goood.


Hey now…look at that golden caramel color around the edges. That’s what you’re looking for. Let ’em wilt a minute or two and pull them off of the heat. Err on less cooking than more.

Cook them for a few minutes more until they just start to ‘wilt’ and look a bit darker brown (see below). You want them to retain some firmness and not to get dried out. Err on the side of too short a cooking time versus too long. They will wilt a bit more once off of the heat. You’re looking at about a 8-10 minute total time. Salt if necessary.


Look at those beauties. Best ‘mushroomy’ mushroom you can get! And a great texture to boot. Dig in!

Now run forth and make Perfect Mushrooms for everyone you know. Watch as their faces light up with amazement that they’ve never had a mushroom that tasted so good. And for reals…try them with light puffy scrambled eggs and a bit o’ shredded cheese…eggs never met a better partner!

**If you’re adding these to a dish it’s best to cook them separately and then add in at an appropriate time so they retain both flavor and texture (i.e. close to the end).**