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Steak in Wild Mushrooms

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Global


Elevate your steak game with wild mushroom magic. Our Filipino twist creates a symphony of flavors, a tribute to nature’s bounty.


Units Scale


  • 3 pcs steak (rib eye, tomahawk, t-bone, sirloin)
  • salt
  • freshly ground black pepper
  • oil

Creamy Wild Mushroom Gravy

  • 500 g sliced wild mushrooms (shiitake, portabello, morel, oyster, cremini)
  • 1 shallot, finely chopped
  • 100 ml cream
  • 100 ml white wine
  • 150 ml beef stock
  • 4 tsp flour (dissolved in 1/4 cup beef stock)
  • 30 g butter
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 2 tbsp Worcestershire sauce
  • pinch of nutmeg
  • salt
  • freshly ground black pepper




  1. Bring the Steak to Room Temperature: Take the ribeye out of the refrigerator at least 30-60 minutes before cooking to allow it to come to room temperature. This ensures more even cooking.
  2. If using a pan, heat it over medium-high heat. If using a grill, preheat to medium-high heat. A hot surface ensures a good sear.
  3. Pat the ribeye dry with paper towels. Season generously with salt and black pepper on both sides.
  4. Add a bit of oil to the hot pan or grill grates. Place the ribeye on the surface and sear for 2-3 minutes on each side until a beautiful crust forms. If using a grill, you can achieve crosshatch grill marks by rotating the steak 45 degrees halfway through each side.
  5. Remove the ribeye from the heat and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute, keeping the steak moist and flavorful.

Creamy Wild Mushroom Gravy

  1. In a saucepan, melt butter, and sauté finely chopped shallots until almost dissolved.
  2. Add minced garlic and stir-fry for 2 minutes.
  3. Introduce a medley of wild mushrooms, stirring for an additional 2 minutes.
  4. Pour in white wine and beef stock, bringing it to a boil, then let it simmer for 2 minutes.
  5. Incorporate beef stock, Worcestershire sauce, and dissolved flour, simmering until the sauce achieves a delectable thickness.
  6. Stir in cream, nutmeg, and dried thyme, letting it simmer for an extra 2 minutes.
  7. Season the mixture with salt and pepper.
  8. Pour the creamy mushroom sauce over freshly grilled steaks then serve.