Food Network Magazine - (08)August 2020

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RIB-EYE STEAK WITH HERB BUTTER

ACTIVE: 50 min l TOTAL: 1 hr 5 min (plus marinating) l SERVES: 4

1 bone-in double-cut rib-eye steak

(about 2½ inches thick; about

2½ pounds), trimmed of excess fat

1 0.7-ounce package dried porcini

mushrooms

2 cloves garlic, minced

1 tablespoon balsamic vinegar

1 tablespoon packed dark brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons minced fresh rosemary

¼ teaspoon red pepper flakes

Kosher salt

4 tablespoons unsalted butter,

at room temperature

2 scallions, minced

2 tablespoons minced fresh parsley

2 tablespoons extra-virgin olive oil

8 ounces assorted baby bell peppers

Juice of 1 lemon

1.Lay the steak flat on a board. Tie kitchen

twine tightly around the sides (including the

bone) to help the steak keep its shape.

2.Grind the mushrooms in a spice grinder

or blender; transfer to a bowl and mix with

the garlic, balsamic vinegar, brown sugar,

1 tablespoon Worcestershire sauce,

1½ tablespoons rosemary, the red pepper

flakes and 2 teaspoons 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 to 4 hours. Remove from

the refrigerator about 1 hour before grilling.

3.Meanwhile, combine the butter, scallions,

parsley, the remaining 1 tablespoon

Worcestershire sauce and ½ tablespoon

rosemary and 1 teaspoon salt in a bowl.

Cover and refrigerate until ready to use.

4.Preheat a grill to medium high, then

prepare for indirect heat: For gas, turn off

the burners on one side; for charcoal, push

the coals to one side. Brush the steak with

the olive oil, then place on the cooler side

of the grill (indirect heat). Cover and cook,

turning occasionally, until a thermometer

inserted into the thickest part registers

110 ̊ to 120 ̊, 20 to 30 minutes. Move the

steak to the hotter side of the grill (direct

heat) and cook until the thermometer

registers 125 ̊, 2 to 3 more minutes per

side. Transfer to a cutting board, spread

with some of the herb butter and let rest

15 minutes.

5. Meanwhile, grill the peppers over direct
   heat, turning, brushing with the lemon juice
   and seasoning with salt, until charred,
   8 to 10 minutes. Top the steak with more
   herb butter and serve with the peppers.

YUNHEE KIM.

20 FOOD NETWORK MAGAZINE

PRESENTED BY

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