Reviewed: Aug. 17, 2009

This is an incredible recipe. Follow the recipe exactly. The thyme is the key to the tangy and bold taste. I would definitely recommend this to any steak lover!

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jammy105

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Reviewed: Jul. 20, 2009

The spices are excellent. I rubbed them on the steak, then pan-fried them in canola oil. (I would have tried olive oil, but was out of it.) After the steaks were cooked, I removed them from the pan. I then added the mushrooms to the pan (without all the other ingredients). After the mushrooms were cooked, I put them on top of the steak. Very tasty. I think I will make up a big batch of the seasoning to have easily on hand for other times!

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jenniferjt

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2009

I just made the sauce on this one because I was BBQ some steaks and wanted fried mushrooms. The sauce was a hit!

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Learning 2 cook

Cooking Level: Intermediate

Home Town: Marble Falls, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Jan. 15, 2009

Absolutely outstanding. I decided to try this on a whim and was so pleased at how easy it was to make(and the taste was delicious). I have to admit I substituted a better cut of meat (tenderloin) - but other than that, I followed the recipe exactly.

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swmntman

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Reviewed: Jan. 15, 2009

Just tried this out last night! Totally delicious! I took another comments advice though and made the mushrooms last in the same skillet I had cooked the steaks. Wonderful!

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Linda Beard

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Reviewed: Jan. 1, 2009

I made this without the sauce since most of my family doesn't like mushrooms, and reduced the garlic in half and quartered the pepper because of family sensitivities, and my family loved it. We'll definitely make this again.

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Brandy Brow

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Reviewed: Nov. 17, 2008

A delicious dry rub! I used t-bone steaks and the backyard grill instead. The mushrooms were the perfect touch. I totally felt as if I was having dinner at some fancy restaurant. (Served with Creamed Spinach II recipe, homemade mashed cauliflower, and store bought mac and cheese.)

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ihearttobake

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Sep. 29, 2008

This was very good, im not giving a five star though because I strongly feel that any "sauce" that is intended for the top of steaks should be cooked after the steak is done in the wonderful brown bits in the pan. Thats what i did, after cooking the steak i removed, let rest, added onion and mushrooms, red wine, salt, pepper, and at the end tablespoon of butter. Great on top of the steak. I served the whole thing on top of soft polenta. really good.

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wifeyluvs2cook

Cooking Level: Expert

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Reviewed: Sep. 27, 2008

The red wine mushroom topping added very little to the flavor. The rub was ok, but nothing special like I was hoping.

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mustang2b1

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Reviewed: Sep. 20, 2008

i didn't have the shallots so i made it without and it was still excellend. it would probably be even better with the shallots. note: if you are looking for a sauce, this isn't it, but the mushrooms are excellent.

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jsreal

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Reviewed: Aug. 10, 2008

First time I've ever found anything worth reviwing. This was great. My family loved the seasoning and the mushrooms were too die for.

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LaurForma

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Reviewed: Jul. 31, 2008

Very good, I only rate the really good recipes and this was delicious.

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Maria

Cooking Level: Expert

Living In: Elkridge, Maryland, USA

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Reviewed: Jul. 29, 2008

I realized after I began making this that I didn't have any red wine. I subbed some red wine vinegar. It was still very good!

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Sam84jo

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2008

This recipe was AWESOME! I'm a beginner at cooking and this was so easy! The red wine REALLY brings out the flavor in the mushrooms -- SO good!! I cooked fresh green beans in a skillet olive oil, minced garlic, and onion peels. I also made mashed potato with chives, butter, and sour cream! I just kinda made the sides up as I went, though I'm sure it's a pretty common way to make both! Thanks for the great meal for my fiance' and I!

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Andrea

Cooking Level: Intermediate

Home Town: Saylorville, Iowa, USA

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Reviewed: Jun. 27, 2008

Just made this for dinner tonight. My husband and I both loved this recipe. Thanks so much for posting it. I used scotch fillet. The only modification I made was to use garlic flavoured butter to fry the mushrooms. We ate this dish with roasted asparagus and steamed broccoli. This is a keeper.

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Mrs Possum 08

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 25, 2008

I made this with a London Broil and it was delish! I just doubled the mushroom part of the recipe and used sliced portabellos and sliced white button. Very good!

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DECAR48

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Reviewed: Jun. 24, 2008

This is the BEST NY Strip I have ever tasted! I made it for my husband for Father's Day, and he agreed! The steak is so tender and tasty, and the mushrooms are the perfect addition!

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misch839

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Reviewed: Jun. 23, 2008

Great recipe. The rub is awesome!

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Pat

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Reviewed: Jun. 17, 2008

My boyfriend made this one Saturday night and I felt like I was eating at a fancy restaurant. The thyme rub added just enough spice to the meat while the sauteed mushrooms were to die for. He used 'baby bella' mushrooms, which I would advise anyone else to do as well.

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