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> Steak with Mushroom Sauce

Steak with Mushroom Sauce

This steak can be used for any meal (including breakfast). I make a larger steak and eat for multiple meals. When doing this, I cook the steak and after letting it rest I store it in plastic container unsliced. Also, keep the mushroom sauce separate. When ready to eat, thinly slice as much meat as you want and microwave (about 10-20 seconds) or sauté in frying w/butter. Heat portion of mushroom sauce needed and pour over steak.

6 - 12 oz steak (strip, rib eye – grass fed recommended)

1 package slices portabella mushrooms

1 medium sweet onion - sliced

1 TBS olive oil

1 TBS butter 

½ cup red wine

  • In medium size non-stick skillet heat olive oil and saute onion until soft / 3-4 minutes
  • Add butter, mushrooms and red wine
  • Cook until mushrooms are soft and wine has reduced
  • Remove mushroom mixture from skillet and return pan to heat
  • Season steak with course salt and fresh ground pepper
  • When skillet is hot add steak cooking 4-5 minutes per side (Flip only once. Second side may require less time) WARNING! Grass fed meat cooks much quicker than grain fed.


I prefer my meat medium rare, but cook to your liking. Check doneness by poking steak with finger. This technique takes practice to get right. 


Pour mushroom sauce over steak and serve with steamed broccoli.