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