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Grilled Strip Steak with Sherry Mushrooms

Terrific grilled steak with sherry mushrooms and a unique way to make the best fresh sweet corn.
Print Recipe
Prep Time 2 hours
Cook Time 15 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 1 LB strip steak- other quality steaks such as ribeye, T-bones, porterhouse, or filets work quite nicely
  • 1/2 tsp kosher salt
  • 1/2 tsp coarse pepper
  • 6 fresh white mushrooms
  • 1 ear sweet corn- not shucked
  • 1/4 cup sherry
  • 2 1/2 tbsp butter warmed to room temperature

Equipment

  • 1 grill-gas or charcoal
  • 1 cutting board
  • 1 Chef's knife
  • 1 large mixing bowl
  • 1 serving platter
  • 1 meat thermometer
  • 1 filet knife

Method
 

  1. This recipe is for one steak but can easily be expanded based on the number of diners.
  2. 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.
  3. Fire up the grill and wait until 450 to 550 degrees.
  4. 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
  5. While the steak is grilling, wash or wipe down the mushrooms and remove the stems.- quarter the mushrooms.
  6. Add one tablespoon of butter to a skillet and sauté the mushrooms until they start to brown.
  7. Add the quarter cup of sherry, stir for 30 seconds, and remove from heat.
  8. Place one cob of unshucked sweet corn in a microwave, and cook for 4 minutes.
  9. 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.
  10. 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.
  11. The grilled steak should be removed from the grill when the proper temperature is reached. Set on a platter and tent with aluminum foil.
  12. 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.