Reviewed: Dec. 28, 2012

I liked this rub a lot because it adhered to the steaks nicely. I did not use the salt in the rub, but salted them as they were cooking. I grilled the steaks and used ribeyes...yum!I will definitely use this recipe again

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Reviewer:

SgtBean

Cooking Level: Expert

Reviewed: Nov. 16, 2012

This was awesome! My husband is the griller, but he travels a lot and I sometimes I want a steak, but don't want to mess with the grill. This was my answer! I don't like mushrooms so I didn't do that part, but I did fry up onions to top my steak. The crust on the steak was perfect! I don't like anything real spicy and this was perfect. I didn't have any powdered onion, so I used dried minced onion instead, but the same amount. I had 3 .5 lb steaks and this made enough for all three with some left over. I agree with one review, I think making a gravy out of the small pieces left over from frying the steaks would be so good. I will do that next time. This will be a repeat recipe - even when my grillmaster returns.

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Reviewer:

JOwings

Home Town: Lake Wylie, South Carolina, USA

Reviewed: Jul. 9, 2012

I made this dish exactly as directed in the recipe. We thought it was good but not "wow." It was easy to make so if I catch NY strip on sale I will probably make it again.

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Reviewer:

8148152

Reviewed: Jun. 24, 2012

Excellent recipe! Steaks and sauce were great! However like someone else did I made my saauce in the pan with the steak drippings.

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Reviewer:

Hvacdoc

Cooking Level: Intermediate

Reviewed: May 20, 2012

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!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Apr. 19, 2012

Solid rub.

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Reviewer:

mcol0314

Reviewed: Apr. 11, 2012

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!

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Reviewer:

Mary

Reviewed: Mar. 27, 2012

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!!!

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Reviewer:

luvsomebody6

Home Town: Odenton, Maryland, USA

Living In: Atlanta, Georgia, USA

Reviewed: Feb. 15, 2012

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!

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Reviewer:

erinjanice

Cooking Level: Intermediate

Reviewed: Dec. 18, 2011

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!

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