I’ve always been a seize-the-day kind of gal. I don’t let grass grow under my feet, don’t put off until tomorrow what I can do today, leave no stones unturned, travel like I’ll never be back to that spot, taking advantage of every experience I see possible. Therefore it may seem surprising that I have had, out of necessity, the need to create a personal bucket list. It’s not for all the places I want to see in my life because that list is endless. It’s really more for doing things, learning things and experiencing things I cannot cram into a given day.
Time is a funny thing. It seems endless when you are younger. We all can recall lazy summer days as a child we thought would never end. That changes however as you age, and time seems to speed up. Right now it is far outpacing my ability to keep up! I was just cleaning out a cabinet underneath our laundry room sink where we’ve kept art projects and painting supplies. In a box I found several craft kits and books I distinctly recall buying when my kids were too young to do them. I came upon a copy of ‘The Muppets Big Book of Crafts’, a thick book chock full of 100 fantastic crafts to do with kids. I remember distinctly when I bought it, sure we’d spend hours creating fantastic mosaics, faux stained glass windows, holiday ornaments and more. We actually had not ever quite made the time to get there. I somberly put the book in a large box of donations ready for another family to enjoy.
Don’t get me wrong, our lives have been full of plenty of other outings and projects, but somehow there was something sobering about this particular book for me. My children are now 12 and 16. My 16 year old daughter is finishing up her sophomore year in high school, meaning two more years at home before college. There really isn’t a day that passes that I do not overtly appreciate the time with my husband and children. I soak them in and know things will not always be like they are now. And while I’ve been focused on my kids’ needs and watched them age, I often forget I too am aging and time is escaping me.
For me, finding that Muppets craft book and what it represents has served to stoke the fire of my Carpe Diem spirit to get on with that Bucket List! I never want to regret time passing without having milked it for all things possible. I feel very fortunate that a long time Boulder Locavore partner, Silk, maker of delicious plant-based milks, has challenged me to pick a project and share updates on that for the rest of this year. It felt like a confluence of elements all encouraging attacking the list. Why wait?!
My first post may seem underwhelming however it has been a goal since I was living on my own as an adult: How to Grill a Perfect Steak. When I was first married I had told my husband I really wanted to master grilling. It had always felt like a man’s world and not that I begrudged that but I didn’t like feeling I didn’t understand it and couldn’t ever host a barbeque. He sweetly bought me a number of BBQ accoutrement for my birthday that year (which I did not appreciate at the time feeling it wasn’t very personal; little did I realize there is nothing MORE personal than someone really listening to your dreams and supporting them, even if they involve charcoal briquettes) but it didn’t go farther.
I’ve taken the time to really study and master a good burger. Kabobs, I think I get a good passing grade. Vegetables, I’m good. But steak…it’s expensive, can get ruined easily and I don’t like the feeling I’m guessing and crossing my fingers for a great end result.
I always make sure to have plenty of fresh fruits and vegetables or salads at any grilling parties. I love the idea of a self-serve yogurt bar with individual yogurt containers and fruit toppings. Thinking of Memorial Day and July 4th, some blueberries, raspberries with star fruit seemed a fun patriotic mix of colors and textures! My kids loved it.
So today my friends is the day! I have two fantastic grilling recipes to share for carnivores and vegetarians: How to Grill the Perfect New York Strip and Portobello Mushroom Steaks. I have always loved a well-grilled New York Strip steak. It’s thick, boneless, not too fatty and has perfect texture and flavor when cooked properly. Portobello mushrooms actually have the consistency of steak and a robust meaty, non-mushroomy flavor. They are a great grill option not just for vegetarians. The marinade I’ve used produces an irresistible end result all ages will love.
Key Tips for Grilling All Steaks:
- Always preheat, clean and oil the grill before beginning. There are special wire brushes available for easy grill cleaning and a simple quarter-fold paper towel moistened with cooking oil (rubbed on the grill using a grill tool) work great. I just read a tip on Pinterest that halving and onion and rubbing the cut side on the grill makes it non-stick. I have not tried that but it sounds interesting!
- Always start with room temperature steaks. This allows the steak to cook evenly and more quickly.
- Never puncture the steak when turning it or to check for doneness. This allows the moisture to be retained in the steak, especially those which are seared at high heat. The best test for doneness is a feel test. Open one hand and with the index finger of the opposite hand, press on the muscular area at the base of the thumb before the palm of the hand. This is how raw steak feels when you touch it. For determining doneness of steak, form a circle with the thumb and index finger; the feel of the same area at the base of that thumb area when doing this is a rare steak. The thumb second finger is medium rare. Thumb and ring finger is medium done. Thumb and pinky finger is how a well done steak feels to the touch.
- Allow the steaks to rest a 3-5 minutes before serving. This results in less juices lost and a more flavorful, moister steak!
How to Grill Perfect New York Strip & Portobella Mushroom Steaks
Ingredients
Ingredients for New York Strip Steak
- 1- inch thick New York Strip Steak (s), bring them to room temperature before grilling
- Kosher Salt
- Freshly Ground Pepper
- Butter (approximately a tablespoon per steak)
Ingredients for Portabella Mushrooms:
- 5 large Portobello Mushrooms (all similar size), destemmed and cleaned
- 1/3 cup Canola Oil
- 1/3 cup Balsamic Vinegar
- 4 large Garlic Cloves , rough chopped
- 2 large Shallots , rough chopped
- 1 sprig fresh Rosemary , leaves removed and diced
- 2 sprigs of fresh Thyme , leaves removed
Instructions
Instructions for Marinating the Mushrooms:
- Place all the ingredients, except the mushrooms, in a large sealable container of a gallon plastic bag. Shake to mix thoroughly.
- Gently place mushrooms in the container or bag (they can break easily if handled too roughly). Spoon the marinade over the mushrooms to coat each of them. Seal and allow to marinade at room temperature for 2 hours.
Grilling the Portobello Mushrooms:
- Heat the grill to Medium-High (350 degrees). Clean and oil the grill (see the steak Grilling instructions for my method). Remove the mushrooms from the marinade allowing any excess oil to drain and remove any of the chopped ingredients from the mushrooms.
- Place the mushrooms bottom down on the grill for 4 minutes. After 4 minutes, using tongs gently turn over.
- Cook 2 minutes and rotate the mushrooms 45 degrees to get nice grill marks on the top. Cook an additional 2 minutes. Remove and allow to rest for 2 minutes.
Grilling the New York Strip steak(s) for Medium-Rare doneness (cook 3 minutes per segment for Medium and check for doneness using the feel test described in the tips above:
- Preheat a gas grill to high (450 degrees). Clean the grill and oil it with a quartered paper towel moistened with Olive oil; with grill tongs wipe the paper towel over the grill.
- Place the steaks on the grill (lid can be open or closed to avoid flare ups) for two minutes. After two minutes, use tongs to rotate the steaks 45 degrees. This creates those mouthwatering grill marks! Cook two more minutes and turn over.
- After the steaks have been flipped over, cook for 2 minutes. After two minutes, again rotate the steaks 45 degrees and cook a final 2 minutes.
- Remove the steaks from the grill. Lightly cover with freshly ground pepper and a pat (about 2-3 teaspoons) of butter. The butter soaks in and really adds the finishing touch to this steak. Allow to rest 3-5 minutes before serving.
This conversation is sponsored by Silk. The opinions and text are all mine.
Tricia @ Saving room for dessert says
Wonderful post Toni. I feel it – and know just what you’re talking about. I have so much I want to do and not enough time in the day to do it. I feel the sense of urgency and don’t want to miss a thing. I want to do it all – and of course eat it all – haha. I could eat this beautiful steak or portabella – they both look amazing! Let us know what time to arrive for dinner 🙂 Have a terrific week.
Toni Dash says
Ha, ha! You are welcome for dinner any time Tricia! Glad I have a kindred spirit in the ‘get it done’ department. I suppose being mindful of it, the time passing and what we want to do and how to live, gives us a leg up on getting it done!
Jennifer @ Seasons and Suppers says
Great post and I’m love these grilling tips! My husband will appreciate it and my newly vegetarian daughter (who has been having more than a few portobello steaks when we’re eating meat 🙂
Toni Dash says
Jennifer forgive me if this is a duplicate response. My comments had a hiccup today and things have disappeared! My daughter seems to be on the same track. We are hanging on by a thread with chicken being the only shoe in. Both these options are delicious so hopefully there is something for everyone in your household!
Jennifer @ Seasons and Suppers says
Sounds familiar. Chicken was the only meat my daughter would eat for the past couple of years 🙂
sue|theviewfromgreatisland says
Oh Toni, I want to sit right down and dig in! I need this post, I am hopeless with steaks. I never knew that about the butter, I can’t wait to get the grill fired up 🙂
Toni Dash says
You can do it Sue! If you follow these tips and this recipe for New York Strip steak you’ll be grilling with the best of them! The butter seems a bit counter intuitive I think; like you’ll end up with a big greasy steak. It’s quite the opposite. It soaks in making the steak even better!
Kacey @ The Cookie Writer says
I love making portobello mushroom burgers, but leave the steaks up to my husband. i do tell him repeatedly not to flip the steaks more than once but he never listens!
Toni Dash says
What I learned in my quest for steak perfection Kacey is that there are many methods. I spoke about this to my butcher who swears by using a cast iron skillet on the grill and flipping it every 15 seconds! Using a skillet felt like ‘cheating’ for what I was hoping to learn but there are some who do it! I do think moving the steak the fewest times possible when grilling in this method is best. Moving it for grill marks isn’t actually necessary, but don’t we love those?!
Chris @ The Café Sucré Farine says
You’re so right Toni, time does not stand still and kids are having kids of their own before you can blink. You’re smart to cherish the time now and to create great memories for the future. Your steak and tutorial is excellent and the photos honestly have me smelling the amazing aroma of steak on the grill. But sadly I’m looking around, hungry for that delicious masterpiece but realizing the aroma is just my imagination and your great photography 🙂 Shoot!
Toni Dash says
My feeling is I wouldn’t trade any day, good or bad. You only get that day once. But this day, is for steak! I’m sorry to tease you with no steak in the fridge!
Katie @ Recipe for Perfection says
Mmm… steaky goodness. I am mesmerized by the grill marks!
Toni Dash says
Honestly Katie I felt it was a huge win to realize how to make them! It makes such a difference in the ‘curb appeal’ of the steaks, doesn’t it?
Sheena @ Tea and Biscuits says
That’s a fine looking pair of steaks! I confess that I mostly let my husband do all the grilling 🙂 have you ever tried Chimichurri Sauce? It would go really nicely with your steaks.
Toni Dash says
That’s funny you mention that Sheena, I just saw Chimichurri Butter for steak. Definitely going to put that on the list! Thanks for the idea.
Maegan @thebakermama says
My mouth is watering! Both the steaks and mushrooms look amazing! Love all the great grilling tips you shared. I’ve go to get over my fear of the grill and start grilling all by myself. Thanks for the inspiration!
Toni Dash says
Maegan I can relate. I’m not sure why grilling feels so intimidating but it is. It is a totally different way to cook so maybe that’s it. We’ve all had those horribly over done burgers and steaks from cook outs and I think most of us want to avoid that fate at all costs!
Cookin Canuck says
What a poignant post, Toni. I, too, am so aware of the passing days as my kids get older, which can only mean that my husband and I are aging, too. Sobering, to say the least. It looks as though you seized the day perfectly with these gorgeous steaks and mushrooms!
Toni Dash says
When I feel that way Dara I turn my attentions toward making sure the day is memorable, even just paying more attention when I’m talking to my kids. We can’t stop time unfortunately but I try to be even more present so I’m reaping all the experiences presented! Including eating this steak and the mushrooms!
Jenna says
Great pics, those steaks look so mouthwatering on that grill!
Toni Dash says
Those grill marks get me every time too!
Christi @ Love From The Oven says
With my oldest finishing up elementary school next week, I feel you on the time passing so quickly thing, and how we focus on it with the kids, but almost forget our own clocks are ticking. 🙂 This summer I really want to figure out this whole grilling thing. I’ve always thought it was a “man’s thing” as well, as my father was always the one that grilled. I can’t wait to pick up some steaks and give this a try, thank you for the great tips, I feel a lot more confident!
Gina @ Running to the Kitchen says
Great post, Toni. I won’t say the grill scares me (although the frog that lives on top of the propane tank and likes to greet me every time I go to light it does) but it definitely doesn’t feel like something I’ve mastered or am even close to feeling as comfortable with as my stove. I’ve wanted to change that for years and you’ve given me some great tips!
Toni Dash says
Thanks Gina. It’s is a very different way to cook and feels pretty unforgiving I think. Generally none of us plan for multiple shots at a grilled meal so the pressure is ON!
Robin (Masshole Mommy) says
Those steaks sound so mouth-wateringly delicious. I am going to have to buy some to grill this weekend.
Lindsey says
Those mushrooms look SO GOOD. Add a slice of tomato and goat cheese to mine and move out of the way! 🙂
Stacie @ Divine Lifestyle says
It’s amazing how something as simple as grill marks can make a steak so much better. They just make it look so much more Steaky.
Christie says
Yes those steak look absolutely perfect! I need to get better about the rill mark presentation. YUM!
Jenny Temcio says
These look so manzing! I love steak and I love portobello mushrooms.
Kim Delatorre says
Definitely going to follow your tips for the perfect steak. Wow, those look SO good!!!
Liz Mays says
Those mushrooms look so nice grilled! I’d love to grill some up for a vegetarian dinner.
Amber C. says
How super delicious does that look!!!! We’ve recently just bought our first grill and I can’t wait to make this delicious steak!
Pauline C. says
A very nice post and the recipe is a plus. I love your attitude towards life.
Marcie W. says
Cooking a steak is always difficult for me, so I need all the help I can get. I love that you included the classic feel test since so many people do not know about it.
Pam says
I love grilling, but I haven’t grilled portabellos in a while. Now I want to!
Penelope says
Oh my gosh does that sound good! I love a good steak, grilled even better, and with portabellos even better!
Valerie says
Those portobello mushrooms are so pretty grilled up like that. I enjoy a good steak every now and then for sure and these are great tips.
Kiwi says
This steak looks amazing! I want to show my dad this so he can recreate thanks!
Chrystal | YUM eating says
My husband is the griller and he sure loves his steaks. I do cook meat, but I would rather not eat it. I am a sucker for a good grilled portobello thought. YUM!
Jeanine says
Yum. This looks so good! It’s been so long since I’ve had a good, nice grilled steak! Yum
Sabrina @ Dinner, then Dessert says
Love grilling portabello mushrooms! Also love you finishing your steaks with butter!
Crystal says
I love using mushrooms as a substitute for meat when I’m trying to up our veggie intake. I’d love to have them both. Best of both worlds!
Ann Bacciaglia says
This is perfect timing for this post. I am having a BBQ this weekend. I will have to try the portobello mushrooms on the grill. It looks so delicious.
Debbie says
I am just speechless. That looks awesome.
Marina John says
Mmm, these look amazing! thanks for the awesome tips. I’ll put them to good use.
Kristin says
That looks delicious and easy too. Thanks for the great tips!
Camesha | Mama Motivator says
Great tips. Everything looks amazing. I’m drooling over the fruit and veggies too!
Megan @ C'mon Get Crafty says
Ok, it isn’t even nine am yet, and I am now drooling and hungry for steak. Might have to clean off the grill today!
Chrysa says
I don’t think I have ever actually tried to make steaks (or portobello) on the grill myself. I usually stick to restaurants for those, but should give it a try!
Doug says
I disagree somewhat with the recommendation that the meat be at room temperature so that it cooks evenly. I do NOT want it to cook evenly, inside and out; I want it nearly bloody in the middle and well charred on the outside, and it’s easier to accomplish that when the meat is cold.
Toni Dash says
I agree Doug, if the goal is NOT to cook it evenly, as is the goal of the recipe and method I shared in this post, cooking it cold will achieve the end result you described as your personal preference.
Cheryl McKnight says
This is the first recipe I found that I really like ! Thank you !!