Grilled rib steak with creamy shiitake sauce

Saveurs du Boisé Choquette
In collaboration
with Saveurs du Boisé Choquette
Grilled rib steak with creamy shiitake sauce
  • Preparation 15 min
  • Cooking 30 min
  • Servings 2 à 3
  • Freezing I do not suggest
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Grilled rib steak with creamy shiitake sauce

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🔥 Grilled rib steak, bold shiitake sauce, and 100% local flavor.

This decadent, easy-to-make steak recipe was created as part of my collaboration with Aliments du Québec, a celebration of local products and the passionate producers behind them. This time, I had the chance to cook with shiitake mushrooms from Saveurs du Boisé Choquette, a family-run business in the heart of Estrie that grows incredibly fresh, flavorful mushrooms. The kind of local ingredient that turns a basic sauce into an absolute flavor bomb.

The rib steak is seared to perfection on the BBQ, with a beautiful crust and juicy, tender center. Then it gets smothered in a creamy, peppery shiitake sauce that takes it to a whole other level. Rich, summery, and proudly Québécois, this dish is perfect for a Saturday night dinner with friends—or to impress your father-in-law who thinks he’s the BBQ king. 🥩🔥🍄

And if you’re anything like me, you’ll be mopping up the pan with a hunk of bread to catch every last drop of that sauce. Cheers to our local producers and to food that tastes like home!

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✅ Tips & Tricks for a Pro-Level Grilled Rib Steak with Creamy Shiitake Sauce!

🍄 Golden mushrooms, not soggy
Use a hot cast iron skillet to sauté the mushrooms. The goal? Get them nicely caramelized without releasing too much water. If they brown too fast, lower the heat — patience is the key to flavor.

🧄 Flavor center
Once the mushrooms are golden, push them to the sides and make a little well in the center for the garlic, butter, and thyme. This trick concentrates the aromas and takes your sauce to the next level.

🍷 Deglaze like a chef
The wine lifts all the delicious brown bits stuck to the pan. Keep a wooden spoon handy to scrape it all up. A good reduction = deeper, richer flavor.

🥛 Cream after wine, always
Add the cream once the wine has reduced. Let it simmer gently until the sauce coats the back of a spoon. Don’t rush it — slow and steady gives that luscious texture.

🔥 Sexy grill marks
Rotate your steak 45° halfway through cooking on each side to get those pro-looking grill marks. Then move it to indirect heat to finish without burning the outside.

🧂 Rest it, always
Once it’s done, wrap your steak in foil and let it rest for 5 minutes. Result: juicy, tender meat that hits just right.

🌿 Finish strong
Right before serving, sprinkle with fleur de sel and fresh thyme. And don’t hold back on that creamy shiitake sauce — it turns a good meal into an unforgettable one.

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Grilled rib steak with creamy shiitake sauce

  • 1 tbsp (15 ml) olive oil
  • 1 lb (about 6 cups) shiitake mushrooms from Saveurs du boisé Choquette, sliced
  • 2 tbsp (30 ml) unsalted butter
  • 4 garlic cloves, finely chopped
  • 1 tbsp (15 ml) white wine
  • 1 1/2 cups (375 ml) 35% heavy cream
  • 1 large beef rib steak, about 1.5” thick (remove from the fridge 30 minutes before cooking)

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Preparation

  • Heat the olive oil in a large cast-iron skillet (at least 10″) over medium-high heat for 1 to 2 minutes, until hot.
  • Add the mushrooms. Sauté for 5 to 6 minutes, stirring occasionally, until nicely browned and all the water has evaporated. If the mushrooms brown too quickly, reduce the heat to medium.
  • Lower the heat to medium-low. Push the mushrooms to the edges of the pan to create a little well in the center. Add the butter and let it melt.
  • Add the garlic and thyme, and cook for 1 minute, until it smells like heaven.
  • Pour in the wine and deglaze, scraping up the bits stuck to the bottom of the pan with a wooden spoon. Raise the heat to bring to a boil, then let simmer for 2 to 3 minutes until slightly reduced.
  • Add the cream, bring to a boil again, then reduce the heat and simmer for 10 to 15 minutes, until the sauce coats the back of a spoon (it will thicken a bit more as it cools). Remove from heat, cover, and keep warm.
  • Lightly brush the rib steak with olive oil and massage to coat. Season generously with salt and pepper on both sides.
  • Preheat the BBQ to maximum heat and oil the grates.
  • Place the steak directly over the heat. Grill for 3 minutes, then rotate 45° to create grill marks and cook for another 3 minutes. Flip and repeat: 3 minutes, rotate 45°, then 3 more minutes. Finish cooking on indirect heat until the internal temperature reaches your preferred doneness.
  • Remove from the grill, wrap tightly in foil, and let rest for 5 minutes. Slice, drizzle generously with the sauce, and sprinkle with flaky sea salt and fresh thyme.
Frequently asked questions

A New York strip, ribeye, or even a filet mignon will work beautifully with this sauce. Just adjust the cooking time depending on the thickness and how done you like your steak.

Absolutely! Use a large, hot cast iron grill pan. Sear the steak for 3–4 minutes per side, then finish it in a 400°F oven until it hits your desired internal temperature.

Personally? I don’t. They’re slightly tougher, sure, but they pack a ton of flavor. If texture is a concern, just slice them thin—no need to waste that umami bomb.

Grilled rib steak with creamy shiitake sauce
Our sommeliers suggest
Zuccardi Q Cabernet Franc
Argentine
The Zuccardi Q Cabernet Franc from Argentina is a bold match for this grilled rib steak with creamy shiitake sauce. Its dark fruit aromas, fresh herbal notes, and subtle smokiness pair beautifully with the earthy depth of the mushrooms and the richness of the beef. With its solid structure and fresh finish, this wine takes every bite to the next level. 🍷🥩🍄 See the product
Bitter/Rousse, 3.8%
Riverbend
With its toasted bread aroma, roasted grain flavors, and subtle caramel notes, Riverbend’s Bitter (3.8%) is a perfect match for grilled rib steak topped with creamy shiitake sauce. Its malty roundness enhances the richness of the beef and the umami depth of the mushrooms, while the low alcohol content and dry finish bring just the right touch of freshness to balance each bite. An earthy, savory, and deeply satisfying pairing. 🍺🥩🍄 See the product

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