OVERVIEW
Ribeye, for me, is the very best cut. Here, we pan cook the steak in oil and butter and plenty of seasoning to get that lovely caramelisation, then finish it directly on a grid to get the smoky flavour running right through it. Maitake mushrooms are great for this recipe, but it’s even better to have a few varieties such as oyster or shiitake, giving a greater depth of flavour and texture. Steak and mushrooms: you can’t go wrong.
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PREP YOUR INGREDIENTS
2 hours ahead, season your steak with fine sea salt. Leave it to come up to room temperature.
Tightly pack the mushrooms onto two skewers. For even cooking, you want them all to be a similar width, so slice any fatter, rounder ones so they’re close in size to the narrower mushrooms.
Set up the EGG for direct cooking with a Cast Iron Searing Grid in place. Your target temperature is 250°C.
To make the malt glaze, add all ingredients to a pan, bring to the boil and cook until sticky.
COOK YOUR STEAK
Heat some oil and butter in a Solidteknics Skillet, add the steak, then drop the herbs and garlic into the fat to add a little extra favour. Cook for 2 minutes on each side to build a nice crust, constantly basting with the buttery oil. Remove from heat.
Grill the steak directly on the grid for a few more minutes on each side, until it reaches an internal temperature of 45°C for rare or 50°C for medium rare. Remove and leave to rest.
COOK YOUR MUSHROOMS
While the steak is resting, glaze your mushroom skewers with the malt glaze, then cook them on the grid. Add more of the glaze every time you turn the skewers – do this over the glaze pan rather than directly over the heat.
Slice the steak and serve with the mushroom skewers.
