New York strip steak with whiskey-mushroom sauce

[MrKhay]

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Grill or broil the steaks until slightly pink on the inside, about 10 minutes each side. Or until a food thermometer indicates 145 F (medium rare), 160 F (medium) or 170 F (well done). Transfer to a plate and keep warm.

In a small saucepan, heat the margarine over medium heat. Add the garlic, mushrooms, thyme and rosemary. Saute lightly until the mushrooms are tender, about 1 to 2 minutes. Remove from the heat and carefully add the whiskey (be careful not to flame). Stir the sauce for another minute. Top the steaks with the mushrooms sauce and serve immediately.

[keith]

Mouth-watering home grilling gourmet! Man, this sounds good!

Baked potato with sour cream and corn on the cob side.

Top it off with a good weiss beer. Perfect.

Thanks, MrKhay!

Regards,
Keith

[pk]

Steak is #1 on my list of foods when I can actually eat one.

Went to Texas Roadhouse a couple of weekends ago. Really had a good time. Love their salad with their great croutons and loaded baked potatoes. Yum.

But of course a steak off the home grill is always so good too.

[Randymetro]

Thanks for this recipe Mark.

[MrKhay]

This recipe put me to work. I had this as my birthday meal.

I used butter, rather than the trans-free margarine. This is Wisconsin, for goodness sake.

All the ingredients were readily available from the local market. I like to shop the local farmers market when it is available. Fresh is best, most times.

I sided the meal with a baked potato and sour cream, cob of corn, and cranberry sauce.

My dinner guest was absolutely enthralled with the effort. She stayed for seconds!

For desert, we had Cherry Pie. Yes, that's right, PIE, ala mode.