Maple Glazed Steak & Mushrooms

28 Sep

Another one of my beau’s creations. The mushrooms take it over the top.

Time: 15 minutes               Serves: 2


  • 2 10 oz. rib eye steaks (or size and cut of your choice)
  • 1/4 cup Cabernet or similar
  • 2 tbsp Worcestershire
  • 2 tbsp Balsamic
  • 1/2 tsp Sriracha (more or less to taste)
  • 2 tbsp olive oil
  • 1 tbsp butter (more if needed for mushrooms)
  • seasoning mixture: salt, garlic (granulated), onion(granulated), black pepper, red pepper, dill seed,fennel seed, mustard seed, and coriander
  • 4 tbsp maple syrup
  • 1/2 pound white or baby bella mushrooms, sliced

How to make it

  • Combine Cabernet, Worcestershire, Balsamic, and Sriracha. Mix well. Place steaks in a non-reactive, seal-able container and pour mixture over top. Seal and place in fridge. Allow to marinate for at least 30 minutes but up to overnight.
  • Heat broiler to 425F with broiling pan on top rack of oven.
  • Heat skillet over medium heat, add olive oil and butter. Liberally season both sides of each steak with seasoning mixture. Once butter melts place steak in skillet. Sear on each side for about 2 minutes.
  • Transfer to broiling pan and pour 1 tbsp maple syrup on each steak. Cook for 4 minutes, turn and pour 1 tbsp maple syrup on each steak. Continue to cook for 4 minutes or until reached desired temperature (doneness).
  • Meanwhile, scrape up browned bits in skillet. Add mushrooms and saute. Add a bit more butter if needed. Saute until desired texture is achieved.
  • Top steaks with mushrooms to serve.

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