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Combat Steaks, with attitude

4 servings

RUB

• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

  STEAKS

• 4 New York strip steaks, about 1 inch thick (see note)
• 3 large Portobello mushrooms, about 4 ounces each, or substitute 1 pound button mushrooms
• 1/2 cup (1 stick) butter (divided use)
• 2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup red wine
• 1/2 cup crumbled blue cheese and feta cheese

In a small bowl mix the rub ingredients. Massage the rub into both sides of each steak. Let the steaks stand at room temperature for 20 to 30 minutes before grilling.

Meanwhile, prepare the mushrooms. Remove the mushroom stems and discard. Wipe the mushroom caps with a damp paper towel. With a teaspoon, scrape out the dark gills (if using Portobello mushrooms) and discard. Cut each mushroom in half, and then cut each half crosswise into 1/2-inch slices.

In a 12-inch skillet over medium-high heat, melt 1/4 cup of the butter. Add the mushrooms and garlic, spreading the mushrooms in a single layer. Season with the salt and pepper. Cook until the mushrooms are barely tender, 4 to 5 minutes, stirring 2 or 3 times. Add the wine and cook until nearly all the wine has evaporated, about 3 minutes, stirring once. Set aside.

Grill the steaks over direct medium-high heat (450 to 500 degrees) with the lid closed until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily over indirect medium-high heat.)

Remove steaks from the grill and let rest for 2 to 3 minutes. Meanwhile, reheat the mushrooms over medium heat, adding in the remaining 1/4 cup of butter and heating until the butter has melted. Serve the steaks warm with the mushroom and butter mixture spooned over the top. Add the crumbled cheese.

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