Bone-in Rib-Eye with Mushrooms
May 2, 2019
Following is for one rib-eye steak Figure one steak per couple Bone-In Rib-Eye
Ingredients
- Use thick bone in rib-eye steak, 24 to 32 ounces.
- For each steak you will need all the following
- ****Rub:
- 1 teaspoon coarse salt
- Coarsely ground fresh black pepper
- 1 teaspoon finely minced fresh garlic
- 1 tablespoon virgin olive oil
- ****Grill Mop:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon molasses
- 1 tablespoon balsamic vinegar
- ½ teaspoon chile powder
- 1 tablespoon parsley or other fresh herbs
- ****Pan Grilled Mushrooms:
- 1 tablespoon extra-virgin olive oil
- 2 slices bacon, minced
- 1 yellow onion, finely chopped
- 6 ounces Shiitake mushrooms, stems removed, quarter caps, discard stems
- 1 guajillo chile, stemmed, seeds removed, cut into cubes. Dried guajillo chiles work fine
- 4 cloves garlic, minced (maybe less)
- 1 cup chicken stock, heated to a simmer
- 3 tablespoons cold butter, cut into cubes
- 2 tablespoons chopped Italian parsley
- ¼ teaspoon black pepper
- ½ teaspoon salt
Directions
- Step 1 Rub the steak with the salt, pepper, minced garlic and olive oil.
- Step 2 Refrigerate at least 60 minutes, overnight is best.
- Step 3
- Step 4 Bring steaks to room temperature – get a hot fire, with a grill that can be put in the coals, and have an area where steaks can cooks while mushrooms are cooking (same grill).
- Step 5 Prepare mop in advance, keep it warm. Mop 2 – 3 times on each side while grilling.
- Step 6 Combine the chopped mushrooms and guajillo chile in one bowl, have all ingredients near the grill when starting, the process goes fast, about 20 minutes total time from putting steaks on to finishing.
- Step 7 Grill steaks directly over fire, in skillet for 2 – 3 minutes per side, when seared move then to side without coals to continue cooking.
- Step 8 Note, you can sear steaks without skillet, I use a skillet with lines – keeps flavors for the mushrooms
- Step 9 Add olive oil, bacon, and onion to the skillet, when bacon sizzles, add the mushrooms.
- Step 10 Cook this for about 20 minutes, until the steaks are done, 120 degrees for rare, (they will continue to cook when removed from fire)
- Step 11 When steaks are done, put in foil and wrap tightly, one last touch with mop is good.
- Step 12 Add the minced garlic, parsley, and butter to the mushrooms, then add warm chicken broth, stir until it looks like a sauce. Keep warm while carving steaks. I slice the meat similar to London broil, put mushrooms on each side of the sliced meat
- Step 13 Keep the process moving – you want the mushrooms and meat served warm as possible
- Step 14 You can use dried porcini mushrooms soaked in sherry along with the shiitake ones
- Step 15
- Step 16