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Ribeye Steaks with Portobello Mushroom Sauce

Looking for something different? Similar to French sous vide cooking, you can cook a steak on your gas grill. Curious? Using your side burner, you can create a warm water bath that will gently raise the temperature of the entire steak evenly. When close to done, sear your steak directly on your gas grill. Follow this recipe below for tender, juicy and evenly cooked ribeye steaks with a portobello mushroom sauce.

Ingredients

For the ribeye

2 ribeye steaks, 2.5 cm thick, boneless
2 tablespoons steak seasoning

For the Portobello Mushroom Sauce

4 cups baby bella mushrooms, sliced
2 tablespoons garlic, coarsely chopped
1 shallot, peeled and sliced
2 tablespoons butter, cut into pieces
¼ cup red wine
1 tablespoon Worcestershire
1 teaspoon salt
1 teaspoon pepper
¼ cup green onion, for garnish

Preparation

  1. Put a large pot of water on your grill side burner and heat it to 50°C to 55°C.
  2. Season your steaks with most of your steak seasoning, reserving about a teaspoon or so for later. Place each steak in a zip top bag and press as much air out of the bag as possible. Seal the bag.
  3. Place the steaks in the warm water for 1 hour. Stir occasionally, about every 15 minutes, to circulate the water. Turn the burner back on as needed to keep the heat between 46°C and 55°C.
  4. After the water has been on for 30 minutes, turn one half of the grill on high heat and the other side on medium heat.
  5. After the water has been on for 40 minutes, place the foil pack on the medium side of the grill and shut the grill lid.
  6. After the steak has been in the hot water for 60 minutes, remove them from the zip bags and pat the steaks dry. Discard the bags and water. Re-season the steaks with the 1 teaspoon of reserved seasoning.
  7. Place the steaks on the hot side of the grill. Grill the steaks for 45 seconds and give them a quarter turn. Grill them for another 45 seconds and then flip the steaks. Grill for 45 seconds on this side and then give them a quarter turn, letting them cook another 45 seconds. This will be a total of 90 seconds per side.
  8. The internal temperature of your steaks should be about 52-55°C. It will coast up to a perfect medium rare. Remove the steak and mushrooms from the grill.
  9. Let the steaks rest for 5 minutes while you carefully open the foil pack. Use tongs or steam proof gloves to open the foil pack. Toss the contents with their sauce and serve with the steaks.
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