Rib-Eye Steaks With Mushroom Sauce Recipe

Preheat the grill for medium-high heat.

In a nonstick skillet, heat the oil over medium-high heat. Add the shallots and saute until they are softened.

Add the mushrooms and cook until all the mushroom liquid is evaporated, stirring often.

Add the vermouth and cook until it is reduced by half.

Stir in the half-and-half or heavy whipping cream, and the thyme, salt and pepper to taste.

Stir in the mustard and cook gently until the sauce has thickened; keep it warm.

Trim the excess fat from the steaks. Rub both sides of the steaks with oil and sprinkle with salt and pepper.

Rub the cut side of the zucchini with a little oil and sprinkle them with salt and pepper.

Oil the grill grate. Place the steaks and the zucchini (cut side down) on the grill, cover and grill 6-7 minutes per side for medium-rare for a 1-inch-thick steak and for the zucchini. Turn just once during grilling.

Remove the steaks and zucchini from the grill and let the steaks rest a few minutes before serving. Serve with the mushroom sauce and the grilled zucchini if desired.