Grilled Steak & Pinot Noir Mushroom Reduction

Raven Higheagle


If you’re not a mushroom fan, this recipe may change you mind, it did mine!
Honestly can’t describe the mushrooms, except good! They were savory, with a hint of chicken flavor and a hint of cherry and a slight earthy taste. They are so good! The T-Bone Steak was cooked to perfection on the grill and topping it with the mushroom reduction sauce was a perfect match! I am honestly amazed on how good this dinner is. Yes I know it’s for Father’s Day, but hey, I’m the cook so I had to have it too!


☆☆☆☆☆ 0 votes

Serves 4
15 Min
30 Min


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4 Tbsp
olive oil
4 medium
shallots, peeled, diced small
12 oz
portabella mushrooms, finely chopped
2 c
chicken stock
2 c
gallo family vineyards pinot noir
2 tsp
parsley, dried
6 oz. t-bone steaks
1 Tbsp
olive oil
1 tsp
ground pepper

How to Make Grilled Steak & Pinot Noir Mushroom Reduction


  • 1While prepping your meal, take the T-bone steaks out of refrigerator and let it sit at room temperature for 30 minutes.
  • 2In a large frying pan add olive oil and shallots, cook for 3 minutes, stirring constantly.
  • 3Add the mushrooms and chicken broth.
  • 4Cook until chicken broth is evaporated; stirring occasionally; about 10 minutes.
  • 5Once chicken broth is evaporated, add the Pinot Noir and parsley, stirring occasionally; cook until evaporated; about 10 minutes.
  • 6(NOTE: When I added the Pinot Noir to the mushrooms that is when I put the steak on the grill)
  • 7To cook steak, set grill over medium heat.
  • 8Brush olive oil all over steak and top with ground pepper.
  • 9Place on grill and cook for 4 minutes per side for medium doneness.
  • 10Place steak on a plate and cover with aluminum foil for 10 minutes.
  • 11Add the Pinot Noir Mushrooms over steak.

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