Texas T-Bone with Wild Mushrooms & Tomatoes
Submitted by Jackie_255
Charcoal-grilled T-bone steaks topped with wild mushrooms sautéed in butter, thyme, garlic, and red wine. Finished with grilled tomatoes and red onion for a steakhouse dinner at home.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThis is where Texas beef meets fine dining, and they get along just fine.
T-bones go straight on a hot charcoal grill with nothing but salt and pepper. While they sear and develop a smoky crust, wild mushrooms hit a butter-and-thyme sauté pan. Chanterelles, morels, oyster mushrooms, shiitakes, whatever you can get your hands on. A splash of red wine deglazes the pan and pulls everything together into a quick, glossy sauce.
Spoon those mushrooms right over the steaks and finish with grilled tomato halves, charred red onion slices, and a few sprigs of fresh thyme.
Simple. Elegant. Still unmistakably Texas.
Chef Tips
- Use a mix of wild mushrooms for the best depth of flavor. Each variety brings something different. Chanterelles are peppery, morels are earthy, shiitakes are meaty. Together they’re incredible.
- Get the grill screaming hot before the steaks go on. Direct heat over hot charcoal is what gives you that charred exterior while keeping the inside pink and juicy. Don’t fiddle with them. One flip is all you need.
- Deglaze the mushroom pan while it’s still hot. Pour in the red wine right after the mushrooms soften and scrape up every browned bit from the bottom. That’s pure concentrated flavor.
Ingredients
Directions
Prepare a direct-heat fire in a charcoal grill and oil the grill rack.
When coals are ready, rub the steaks on both sides with salt and pepper to taste.
Place on the grill and cook, turning once, 6 to 8 minutes on each side for medium-rare.
Meanwhile, in a sauté pan over medium-high heat, melt the butter.
Add the thyme and garlic and sauté until softened, 2 to 4 minutes.
Stir in the mushrooms and sauté until softened, 2 to 4 minutes.
Pour in the wine and bring to a boil, then remove fro m the heat.
Transfer the steaks to individual plates and spoon the mushrooms evenly over the top.
Garnish with the tomatos, onions and herb sprigs and serve immediately.
Comments
