Recipe: A Perfectly Grilled Steak with Sauteed Morels
Certainly you may substitute any mushroom that is convenient to your life; supermarket domestics are yummy in the recipe as well.
Yield: 2 big steaks
Resting time for steak: About an hour
Active Time: 15 minutes
- 2 T-bone steaks (about 1 pound each
- 1/2 garlic clove plus 1 teaspoon minced garlic
- Olive oil
- 1 tablespoon unsalted butter
- 1 1/2 cups fresh morels or other mushrooms, cleaned and halved
- 1 teaspoon finely chopped fresh rosemary
1. If time allows, let steaks come to room temperature. Rub steaks with cut side of a garlic clove and brush both sides of steak with olive oil. Liberally season both sides with kosher salt and freshly ground pepper.
2. Melt butter in large saute pan over medium-low heat. Saute mushrooms with garlic and rosemary until mushrooms are just tender; about 2-3 minutes.
3. Meanwhile, prepare one side of charcoal or gas grill to highest possible heat; prepare the other side of grill to medium-high heat.
4. Oil grill grates. Place steaks on the hottest side of grill and sear for 1 1/2-2 minutes on each side. (To create a diamond pattern on the meat, rotate 45 degrees after 1 minute.) After searing meat, move steaks to the cooler side of the grill and cook to desired level of doneness. (For medium rare, about 3-4 additional minutes per side.)
5. Let steaks rest 5-10 minutes then serve with mushroom sauce.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on June 1, 2011.