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Thyme-Rubbed Steaks With Sauteed Mushrooms

Cooking Connection


Quick and easy

Quick and easy

Quick and easy
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Prep Time:

20 minutes

Cook Time:

10 to 14 minutes


4 - 6 servings


1 to 1 1/2  lbs.  boneless beef New York Strip Steaks, cut 3/4 inch thick


2  tsp.  McCormick Paprika

1  tsp.  each McCormick Salt and McCormick Coarse Ground Black Pepper

1/2  tsp.  each McCormick Garlic Powder, Onion Powder and Dried Thyme Leaves

Mushroom Topping:

8  oz.  sliced mushrooms

1/4  cup  minced shallot

2  tbsps.  H-E-B Butter

2  tbsps.  red wine

*  McCormick Salt and Pepper, to taste


Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.

Combine rub ingredients in a small bowl. Sprinkle about 1/2 teaspoon rub over each side of steaks; press to adhere. Set steaks aside.

Slice mushrooms. Chop shallots finely to mince. Heat butter in a large skillet over Medium-High heat. Sauté shallots 1 minute; add mushrooms and Sauté 5 moreminutes. Add red wine; continue to cook until liquid is absorbed. Remove from heat and keep warm.

Grill steaks 4 inches above Medium heat (375° grill surface temperature) 5 to 7 minutes per side*. Remove when steaks reach an internal temperature of 140 to 150 degrees forMedium-Rare to Medium doneness.

Serve steaks with Mushroom topping.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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