Maybe some of you have been letting the winter doldrums prevent you from breaking out that Big Green Egg and using it. St. Patrick’s Day is nearly here, and it’s an excellent excuse to bust out that Egg and get it back in grilling mode! Here’s a terrific recipe for steak complemented with a mushroom & whiskey cream sauce—what a great way to celebrate the day!
Steak with Mushrooms & Whiskey Cream Sauce
4 New York Strip Steaks
4 tbsp Dizzy Gourmet® Cosmic Cow™ Seasoning
2 tbsp butter
2 tbsp olive oil
8 oz baby Portobello mushrooms
½ cup Irish whiskey
½ cup whipping cream
Fresh chives, chopped
Set your Big Green Egg for direct cooking at 650° Fahrenheit.
Grill your steaks to your desired meat temperature, and set them aside.
Reduce the Egg heat to 350°. Take a Big Green Egg Stir-Fry & Paella Grill Pan and heat the butter and olive oil in it. Once the butter has melted, add the Portobello mushrooms and cook them about four minutes. Add the whiskey and stir; cook for about two more minutes. Next, add the whipping cream and cook about five more minutes until the sauce thickens.
Add the steaks for the pan, working the sauce over the steaks. After a few minutes in the sauce to warm, sprinkle with chopped chives and serve.
May the luck o’ the Irish be with you, and may you eat with relish!