Steak with Mushrooms and Whiskey-Cream Sauce


  • 4 steaks, cooked to perfection on the EGG (we used New York Strip Steaks seasoned with 4 tbsp Dizzy Gourmet® Cosmic Cow™ Seasoning)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 8 ounces baby Portabella mushrooms
  • ½ cup Irish whiskey
  • ½ cup whipping cream
  • Chopped fresh chives


Set EGG for direct cooking at 650°F/343°C.

Grill steaks to desired internal temperature. Set aside and keep warm.

Reduce heat to 350°F/177°C. Heat butter and olive oil in Big Green Egg Stir-Fry and Paella Grill Pan. Add mushrooms and cook about 4 minutes. Add whiskey to pan; cook and stir 2 minutes. Add cream; cook about 5 minutes until sauce thickens. Add steaks to pan to warm; sprinkle with chives and serve.

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