GMA Recipe: Combat Steak

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Combat Steak
From Col. Stewart Navarre, MCB Camp Pendleton
Thursday, May 25, 2006

Think you know steak? Well the Marines sure do! U.S. Marines appeared on Good Morning America to present some of their favorite ways to cook a steak during Fleet Week in New York city. This recipe and lots more can be found in the new grilling cookbook, "Command of the Grill: A Salute to Steak" which raises money for charities of wounded or killed Marines and their families. The book features steak recipes for the grill created by active, reserve and famous former U.S. Marines.

Try this steak and buy the cookbook!

Ingredients

4 bone-in rib steaks, about 10 ounces each and 1 inch thick

3 large Portobello mushrooms, about 4 ounces each or 1 pound button mushrooms

1/2 cup (1 stick) butter, divided

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 or feta cheese (optional)

Rub

1 tablespoon garlic powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions

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" 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 two times or three times. Add the wine and cook until nearly all the wine has evaporated, about 3 minutes, stirring once. Set aside.

With the lid closed, grill the steaks over direct medium-high heat (450°F to 500°F) 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 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, if desired.

Makes 4 servings

Recipe ©2006 Weber-Stephen Products Co. from their book, "Command of the Grill. A Salute to Steak" All proceeds from the sale of the book go to charities that support wounded or killed U.S. Marines and their families.