Enjoy the best grilled strip steak recipe with quartered sherry mushrooms. Add in fresh sweet corn, cooked in a unique way, and you’ll never want to lose this recipe.
Atmosphere
This dish is as American as it gets. I’ll have a nice red zin, like a Rombauer, with classical music providing the background. The combination of the meal, wine, and music makes for a perfect evening!
Grilled Strip Steak Recipe with Sherry Mushrooms
Grilled Strip Steak with Sherry Mushrooms
Terrific grilled steak with sherry mushrooms and a unique way to make the best fresh sweet corn.
Ingredients
Equipment
Method
- This recipe is for one steak but can easily be expanded based on the number of diners.
- Two hours before grilling the steak, remove it from the refrigerator and place it on a platter. Sprinkle each side generously with kosher salt and coarse pepper and leave on the counter until ready to grill.
- Fire up the grill and wait until 450 to 550 degrees.
- Grill according to preferred doneness. For a 1-inch steak, you will be grilling it for approximately 3-4 minutes per side over direct, high heat - or until it reaches your desired internal temperate. For a 2-inch steak (like a Filet Mignon), you will still grill it for 3-4 minutes per side over direct, high heat, but then you will move it to indirect heat until it reaches your desired internal temperature (which will take a few additional minutes).Doneness chart: Rare (still quite red): 120 - 130 degrees.Medium-Rare (pinkish red): 130 - 140 degrees.Medium (pink): 140 - 145 degrees.Medium-Well (a little pin): 145 - 155 degrees.Well-Done (no pink): 160 degree
- While the steak is grilling, wash or wipe down the mushrooms and remove the stems.- quarter the mushrooms.
- Add one tablespoon of butter to a skillet and sauté the mushrooms until they start to brown.
- Add the quarter cup of sherry, stir for 30 seconds, and remove from heat.
- Place one cob of unshucked sweet corn in a microwave, and cook for 4 minutes.
- Remove the corn with a hot pad (it will be hot) and slice through the cob at one inch above the stem. Squeeze the uncut tip of the corn using a fork or knife at the cut end. The clean cob of corn should slide right out without the need for further cleaning.
- The corn can be served in the traditional way, but I prefer holding the cob over a large mixing bowl and using a sharp knife, like a filet knife, to slice the corn from the cob. When finished, add one tablespoon of butter and season to taste with salt and pepper.
- The grilled steak should be removed from the grill when the proper temperature is reached. Set on a platter and tent with aluminum foil.
- Plate the steak, mushrooms, and corn on a generously sized plate and serve. I serve with a twice-baked potato, as in the picture, but baked potato or rice can also be substituted.
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