Roasted Garlic and Dried Wild Morel Mushroom-Rubbed Australian Grassfed Ribeye Steaks
Summer has arrived and it’s officially back to barbecue season! This weekend we’re firing up Australian grassfed ribeye steaks seasoned with an earthy, umami dry-rub of wild morel and porcini mushrooms, an aromatic garden of fresh herbs and toasted spices!!
These breathtaking hunks of beef were trimmed and tied, seasoned liberally and grilled to medium-rare perfection over 900F° of blazing 304-grade stainless steel on my Twin Eagles Grill. In the final moments of cooking the steaks were finished with a basting of rich, browned butter and smoked fluer de sel. Paired and plated with locally-harvested hearts of romaine lettuce which were quickly charred then dressed with a simple vinaigrette and squeeze of roasted lemon. Best served alongside family, friends and neighbors in the rustic north of Pure Michigan!! -Cheers, David
For information on where to buy Aussie Grassfed Beef near you visit, https://www.trueaussiebeefandlamb.com/where-to-buy
Roasted Garlic and Dried Morel Mushroom-Rubbed Australian Grassfed Ribeye Steaks
- 4 Australian Grassfed Ribeye Steaks, trimmed and tied
- Olive oil
- 1/4 cup dried morel mushrooms, ground with pestle and mortar
- 1/4 cup dried porcini mushrooms, ground with pestle and mortar
- 2 tablespoons roasted garlic, minced
- 2 tablespoons dried rosemary, ground
- 1 tablespoon onion powder
- Kosher salt and ground black peppercorn, to taste
- 4 knobs salted butter
- Smoked fleu de sel
- Fresh herbs, to garnish
- Trim excess fat from steaks, rinse meat in cold water, and pat dry. Rest on counter until near room temperature. Tie steak with kitchen string and secure tightly. Massage with oil and seasoning liberally across surface of the ribeyes. Rest on counter for 15-20 minutes before grilling.
- Preheat grill using the two-zone method by turning burners on one side of the grill to high while leaving the other side off. With grill lid open, lay steaks over hottest grill grates and sear 3-4 minutes per side. When charred upon both sides, turn down all burners to low and transfer steaks to the coolest grates. Top the steaks with a dollop of salted butter and close the grill lid. Remove steaks from grill when within 5 degrees of desired internal temperature in thickest part of the steak (ie. to prepare a medium-rare steak at 135F, remove from grill at 130F). Pull steaks from grill, loosely tent with tin foil for 5-10 minutes and allow carry-over energy stored in the steaks to finish the cook.
- To plate, remove the kitchen string and slice the steak in 1/2" cuts across the grain and on a bias. Plate the steak alongside chared hearts of romaine salad, roasted lemon and garlicky hasselback potatoes. Garnish with fresh herbs and serve.