Grilled Ribeyes with Mushroom Topping
4 (8-12 oz.) Ribeye Steaks, room temperature
as needed Seasoned Salt
as needed Garlic Powder
as needed Onion Powder
as needed Black Pepper
2 tbsp. Unsalted Butter
2 tbsp. Fresh Garlic, minced
2 medium Shallots, thinly sliced
6 oz. Pancetta, small dice
8 oz. pkg. Fresh Mushrooms, sliced
6 cups Fresh Spinach, stems removed
Season the room temperature steaks with the seasoned salt, pepper, garlic & onion powder on both sides. Place on hot (grill on high) oiled grates and cook for 2 minutes on each side. Lower grill heat to medium and continue grilling for about 5 minutes (a little longer for heavier steaks) more per side or until you reach desired doneness for your taste. Remove when done and let rest about 5 minutes before serving. While steaks are grilling heat a large saute pan over medium-high heat. Add the butter garlic, shallots and pancetta to pan and saute for 2-3 minutes. Then add the mushrooms and spinach and continue sauteing 4-5 minutes longer stirring frequently. Divide mixture over the steaks just before serving.
Note: You can use other types of steaks if you prefer.
Note: If you can find bottled bourbon sauce, try adding an ounce or two per steak to the mushroom mixture just before serving. Just heat through for a minute or two.
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