Categories: Steak
Ingredients
- 1 bone-in double-cut rib-eye steak (about 2 1/2 lbs)
- .7 oz package dried Porcini mushrooms
- 2 garlic cloves, minced
- 1 tbsp balsamic vinegar
- 1 tbsp dark brown sugar
- 2 tbsp Worcestershire
- 2 tbsp minced rosemary
- 1/4 tsp red pepper flakes
- Kosher salt
- 4 tbsp unsalted butter, softened
- 2 minced scallions
- 2 tbsp minced fresh parsley
- 2 tbsp olive oil
- 8 oz rainbow baby bell peppers
- Juice of 1 lemon
Directions
-
Lay the steak flat on a board; tie kitchen twine tightly around the sides to help the steak keep its shape during cooking.
-
Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with garlic, balsamic, brown sugar, 1 tbsp Worcestershire, 1 1/2 tbsp rosemary, red pepper flakes, 2 tsp salt. Cut 8 deep slits about 1 inch apart all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2-4 hours. Remove from fridge about 1 hour before grilling.
-
Meanwhile, combine the butter, scallions, parsley, remaining 1 tbsp Worcestershire and 1/2 tbsp rosemary and 1 tsp salt in a bowl. Cover the refrigerate until ready to use.
-
Preheat a grill to medium high, then prepare for indirect heat. Brush the steak with olive oil, then place on the cooler side of the grill. Cover and cook, turning occasionally, until reaches, 110-120, 20-30 minutes. Move the steak to the hotter side of the grill and cook until 125, 2-3 minutes more per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.
-
Meanwhile, grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred 8-10 minutes. Top the steak with more herb butter and serve with the peppers.