I didn't make the sauce at all--I just wanted a rub, and this recipe fit the bill without the sauce. I used fresh thyme, so used closer to a tablespoons worth. Bf thought this wasn't that flavorful, but I disagree. I used extremely thin steaks that fried up in just a few minutes--good for sandwiches, I guess, but we ate them by themselves. I may try with the sauce next time, but bf isn't a big fan of sauces with wine, so I thought I'd skip. Thanks for the recipe!

Solid rub.

Really easy and really good! I did the mushrooms and the steak in the same skillet to cut down on cleanup and it turned out great!

this particular recipe is one of my ALL TIME FAVORITES!!! When I first started dating my husband it was the very first thing I cooked (knew it would make a good impression). When I served it, I found out he doesn't like mushrooms. He still tried it and to this day he tells everyone about how I got him to eat mushrooms :) def worth a shot!!!

We used top loin steaks and loved the rub (used chopped garlic instead of garlic powder). We cooked the steaks first and then cooked the mushrooms in the steak drippings-so good! We used a cast iron pan and they definitely didn't need such long cooking times!

The mix of ingredients is great, but the recipe is backwards and wastes all of the great juices the steak will make. It's not in the Bible, but that's a great sin! Make the steak first and then cook the shallots and mushrooms in the pan. When you add in the wine, scrape all the amazing steak bits up and let them mix with the sauce. This tastes way better than just making the sauce with butter. It also saves a pan!

I only used the rub, but it was delicious. My husband, who's not a red-meat lover thought it was great as well. I DID use a nice cut of beef, but I still think the rub added a great flavor.

This was outstanding! The only change I will make in the future is to add more red wine. This was so elegant and delicious! Thanks for the recipe!

4 of 5 for the mushrooms. They were great. But a pan-fried steak is sacrilege! Buy a grill!

I love the seasonings used for this steak. I prepared the steaks using rib eye as it was what I had on hand. For the seasoning mix, I minced up some fresh thyme rather than dried, chopped up 1 garlic clove, mixed these with rock salt, black pepper, and paprika. I rubbed the seasonings into the rib eye steak and let it sit like that in the refriegerator for a couple of hours. In a skillet I added olive oil, heated up on medium high heat. I fried the steak on one side, searing it, until it was golden brown, before turning it over to other side. When the steaks were done, I set them aside to rest and to let the juices redistribute while I sauteed the mushrooms. To the same skillet I added 2T butter, shallots and 1 garlic, chopped up and I stirred it up with all the brown bits in the pan. then I added the mushrooms, sliced in half, stirred, added white wine, not red wine, and cooked it for a few minutes. The seasonings added a nice flavor to the steaks and also to the mushroom sautee. I really liked the flavor of the fresh thyme. The wine also adds flavor to the mushrooms along with the brown bits mixed in. My only small criticism is with the submitter's cooking method to use two separate skillet's whereas you could use the same skillet to prepare both the steak and mushrooms. The brown bits from the steaks is what really adds more flavor to the mushrooms. I topped the mushrooms on the steaks and served it along with Rosemary Zuchhini Sticks, also from this website.