Porcini Crusted Ribeye Steak
90 Minutes | Serves 4
Steak
2 lb Ribeye Steak or 4, 8 oz Individual Steaks
½ oz Dried Porcini Mushrooms
1 tsp Garlic Powder
Kosher Salt to Season the Steak
Coarse Ground Black Pepper to Season the Steak
Shallot Basil Butter
8 Tbsp Salted Butter
1 Shallot Finely Minced
Juice from Half of a Lemon
6-8 Fresh Basil Leaves Minced
Kosher Salt to Taste
Coarse Ground Black to Taste
Preheat the grill to 200 degrees and set up for Indirect Cooking.
Season the steak on all sides with kosher salt and black pepper. Place the steak on the top rack of the grill for approximately 1 hour or until the internal temperature is between 100-105 degrees.
When the steak is almost finished the first stage of cooking, prepare the shallot-basil butter by combining the butter, shallots, lemon juice, kosher salt and black pepper in a small saucepan. Slowly melt over low heat, stirring occasionally. Hold until the steak is ready to serve.
When the steak reaches the target temperature for the first stage of cooking, remove and allow to rest for 10 minutes.
In a coffee or spice grinder, pulse the porcini mushrooms into a powder. Mix in the garlic powder and apply to all sides of the steak. Use your hands to press the mixture gently into the meat.
Increase the temperature of the grill to 600 degrees and set up for direct cooking. Grill on high heat for a few minutes on each side of the steak until you reach 130 degrees for medium rare.
When the steaks are ready to serve, add the basil to the shallot butter.
Steak
2 lb Ribeye Steak or 4, 8 oz Individual Steaks
½ oz Dried Porcini Mushrooms
1 tsp Garlic Powder
Kosher Salt to Season the Steak
Coarse Ground Black Pepper to Season the Steak
Shallot Basil Butter
8 Tbsp Salted Butter
1 Shallot Finely Minced
Juice from Half of a Lemon
6-8 Fresh Basil Leaves Minced
Kosher Salt to Taste
Coarse Ground Black to Taste
Preheat the grill to 200 degrees and set up for Indirect Cooking.
Season the steak on all sides with kosher salt and black pepper. Place the steak on the top rack of the grill for approximately 1 hour or until the internal temperature is between 100-105 degrees.
When the steak is almost finished the first stage of cooking, prepare the shallot-basil butter by combining the butter, shallots, lemon juice, kosher salt and black pepper in a small saucepan. Slowly melt over low heat, stirring occasionally. Hold until the steak is ready to serve.
When the steak reaches the target temperature for the first stage of cooking, remove and allow to rest for 10 minutes.
In a coffee or spice grinder, pulse the porcini mushrooms into a powder. Mix in the garlic powder and apply to all sides of the steak. Use your hands to press the mixture gently into the meat.
Increase the temperature of the grill to 600 degrees and set up for direct cooking. Grill on high heat for a few minutes on each side of the steak until you reach 130 degrees for medium rare.
When the steaks are ready to serve, add the basil to the shallot butter.