This recipe, inspired by a Weber Grill recipe, is one of my favorite ways to take our legendary Leahy’s Angus Beef steaks and make them even more indulgent and yummy!
Weber details the origin of the Combat Steak recipe in this blog post. Basically, in 2006, they created a cookbook called “A Salute to Steak,” that was a collection of recipes to benefit charities that support Marines. As part of the book’s release, a cooking competition was held among Marines to see who could cook the best steak!
Ten Marines from all over the country competed, but in the end, the “Ooh-Rah Combat Steak” recipe from Colonel Stewart Navarre from Camp Pendleton was the winning steak. Seared mushrooms, crumbled blue cheese, and a rich garlic and red wine sauce come together as a steak topper without a match.
If you want to see the full, original recipe, you can find it in Weber’s Greatest Hits Cookbook by Jamie Purviance. We love the recipe and adapted it slightly to our own taste. We’re sharing it now with you to try at home.
Here are a few tips we have for this recipe:
- We’re used boneless New York Strip Steaks instead of bone-in Ribeyes like the original. You can use any good grilling steak like a T-Bone or Porterhouse Steak, or Weber’s suggested Ribeye steaks.
- If you want a more affordable steak with great flavor, try this recipe with a Top Butt steak. It’s a great value, and once it’s cooked, the steak can be sliced up to feed a crowd!
- We seasoned the steak with our LGCM Ultimate Steak & Roast Rub. Feel free to use your favorite steak seasoning.
- If you can’t find portobello mushrooms for this recipe, button mushrooms would be a good substitute.
- Don’t use an expensive bottle of wine to cook for this recipe – save that for drinking! Any basic dry red wine will work. At my house, we keep boxed wine around for cooking.
We hope you enjoy this recipe; as I said at the start, it’s one of our favorites, and we seem to make it for my Dad every Father’s Day. Not only is this recipe very delicious, but we love the story behind the recipe. We’re grateful that Weber chose to share recipes like this to support the men and women of our US Marine Corps!
If you have any questions or modifications that you would suggest, leave us a comment below with your thoughts. Also, if you make any purchases using the links we shared in this recipe, we’ll receive a commission. Thanks for your support!
- 4 Leahy’s Angus Beef NY Strip Steak (cut at 1 – 1.25″ thick)
- LGCM Ultimate Steak & Roast Rub
- 4 Portobello Mushroom
- 1/2 cup Butter (divided)
- 2 tsp Garlic (minced)
- 1/4 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1/4 cup Red Wine (such as Cabernet Sauvignon)
- 1/2 cup Bleu Cheese (crumbled)
Liberally season the steaks with the rub and let them sit at room temperature while you prepare the sauce and get the grill ready to cook.
Prepare the mushrooms by removing the stems and then scraping out the dark gills inside the cap. Next, cut each mushroom cap in half, and then cut the mushroom into approximately 1/2″ thick slices. Discard the stems and gills.
Take a large cast-iron or non-stick skillet and heat it to medium heat. You can do this on your stovetop or on the grill.
Once the skillet is warm, add half of the butter and melt it. Then add the sliced mushrooms and minced garlic to the skillet. Season the mushrooms with salt and pepper. Cook, stirring frequently, for about 4 minutes, until the mushrooms start turning tender. As soon as this happens, add your wine, and cook until it nearly evaporates, about 3 minutes, stirring once. Set the mushrooms aside.
Take the steaks to a grill heated to medium-high heat – about 400 – 425ºF. Place the steaks directly over the heat and cook for about 4 minutes per side (for medium-rare), turning once.
Once the steaks reach your preferred temperature (use an instant-read grill thermometer like this one to check), remove the steaks from the grill, and let rest for 3 to 5 minutes before serving.
As the steaks are resting, add the remaining butter to the skillet of mushrooms, and place over medium heat. Cook and stir until the butter is melted and the mushrooms are warmed.
Serve the steaks warm with the mushroom and butter sauce spooned on top of the steak, followed by crumbles of blue cheese. Enjoy!