Porcini Crusted Ribeye Steak

Name: Porcini Crusted Ribeye Steak
Total time: 90 min
Yield: 4
Ingredients: Steak — 2 lb Ribeye Steak or 4, 8 oz Individual Steaks; Steak — ½ oz Dried Porcini Mushrooms; Steak — 1 tsp Garlic Powder; Steak — Kosher Salt to Season the Steak; Steak — Coarse Ground Black Pepper to Season the Steak; Shallot Basil Butter — 8 Tbsp Salted Butter; Shallot Basil Butter — 1 Shallot Finely Minced; Shallot Basil Butter — Juice from Half of a Lemon; Shallot Basil Butter — 6-8 Fresh Basil Leaves Minced; Shallot Basil Butter — Kosher Salt to Taste; Shallot Basil Butter — Coarse Ground Black Pepper to Taste

Slow-grilled ribeye finished over high heat with a porcini-garlic crust and shallot-basil butter.

Ingredients

Steak — 2 lb Ribeye Steak or 4, 8 oz Individual Steaks
Steak — ½ oz Dried Porcini Mushrooms
Steak — 1 tsp Garlic Powder
Steak — Kosher Salt to Season the Steak
Steak — Coarse Ground Black Pepper to Season the Steak
Shallot Basil Butter — 8 Tbsp Salted Butter
Shallot Basil Butter — 1 Shallot Finely Minced
Shallot Basil Butter — Juice from Half of a Lemon
Shallot Basil Butter — 6-8 Fresh Basil Leaves Minced
Shallot Basil Butter — Kosher Salt to Taste
Shallot Basil Butter — Coarse Ground Black Pepper to Taste

Method

SLOW-GRILL: Heat the grill to 200°F for indirect cooking. Season the steak with salt and pepper and place on the upper rack for about 1 hour, until its center reaches 100–105°F.
MAKE THE BUTTER: Near the end of the first cooking stage, combine the butter, shallot, lemon juice, salt and pepper in a small saucepan. Melt slowly over low heat, stirring occasionally, and hold.
REST AND COAT: Rest the steak for 10 minutes. Grind the dried porcini to a powder, mix with the garlic powder and press onto all sides of the steak.
SEAR AND SERVE: Increase the grill to 600°F for direct cooking. Grill for a few minutes per side, until the center reaches 130°F for medium-rare. Stir the basil into the shallot butter just before serving and spoon over the steak.