Sunday, August 21, 2011

Reverse Seared Ribeye with Oyster Mushrooms


An oyster mushroom tries to get into an exclusive night club but the bouncer says, “Sorry little fella, this is a trendy place. I only let the most fun and hip people in.”

“Oh come on, people love me!” pleads the oyster mushroom, “Just ask anyone and they'll tell you that I'm a fungi!”

Sorry about that. I couldn't help myself!

Brewer's Mushrooms was at the newly opened Turkey Creek Public Markets yesterday. They sell gourmet mushrooms and grow your own mushroom kits, pretty cool stuff. 


Chef Amber Sue did a cooking demo on the grill with oyster mushrooms. 


These were much better than store bought mushrooms, even quality ones. The freshness makes a difference. They have a meaty texture, the earthy taste associated with mushrooms and just a hint of umami. I bought a ¼ pound, got some ideas from Chef and headed home with a plan.

I set my Big Green Egg up for indirect heat (plate setter in, legs up) at 250f. I rubbed a thick ribeye with Steven Raichlen's Lone Star rub and put it on the grill. 


It took 50 minutes to reach an internal temperature of 125f. I pulled it off to rest.


Next I switched the grill back to direct heat and cranked the temp of the grill to 550f. I used a spider rig (the wire looking thing) to drop my Craycort cast iron grate as close to the coals as I could. Then it was just a quick sear for 1 minute per side and it's done.


While the steak rested, I made the sauteed mushrooms. Sure this is nothing new but the ultra fresh mushrooms shine in this dish.


Oyster Mushroom Steak Topping
adapted from Chef Amber Sue
Makes enough for 1 or 2 steaks

1-2 Tbsp olive oil
¼ cup yellow onion, diced
4 ounces oyster mushrooms
1 tsp Draper'sAll-Purpose Rub (or other bbq rub)
3 cloves garlic, minced
1 Tbsp thyme
2 Tbsp butter, unsalted

Preheat a cast iron skillet over medium high heat on the grill. Add the oil and let it heat up until it is shimmering.

Add the onion and saute for 2-3 minutes. Add the mushrooms, season with the rub, and cook another 2-3 minutes.

Remove the cast iron skillet from heat and immediately add the garlic, butter, and thyme. The carryover heat of the skillet will saute the garlic and melt the butter.

Serve over steak.

The reverse sear gave me the wonderfully even medium rare from edge to edge.  


I've done sauteed mushrooms for steak plenty of times but these were the best I've ever had.  The freshness makes all the difference in the world.


 


17 comments:

  1. How cool to grow your own mushrooms. Love it and also love your perfectly cooked steak Chris. That last shot deserves to be on a cooking magazine cover.
    Sam

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  2. I am becoming the world's biggest advocate of the reverse sear. Please, please, please, if I credit you, may I use one of your steak photos above? I think the one I want is the second one. I've got this chuck steak which I think has a lot of promise. I've got a dry rub on it although I'm not cooking it until tomorrow.

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  3. Chris, you are killing me! My mouth waters almost every time I read your posts. The rib-eye looks fantastic.

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  4. Great recipe. Terrible joke. I didn't know freshness made such a difference in mushrooms.

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  5. Great job Chris. The steak looks perfect as does the whole dish. My oyster mushroom innoculated log has never produced so I'm moving it to a new location.

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  6. Well they are pretty! I'd be scared to grow my own though. ;) Don't think I've ever eaten these - but I don't do a lot of gourmet mushrooms. Nice dish, cute joke! :)

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  7. That is a really cool mushroom growing kit! You really can't get an fresher than growing them yourself. I love the way you did the reverse sear. That's something that I've never thought to do, but could definitely "practice". Everything looks terrific, and I definitely agree with Sam. That picture of your beef is top notch!

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  8. This is the second post I've read about growing your own mushrooms. I guess that's another thing I'll have to try. Looks good.

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  9. This looks delicious..! I wish I knew how to make this dish (hint, hint) with an easy, step-by-step as if I was a 6-year old directions... I'd even supply the wine..!

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  10. I must try the reverse searing with the next steaks. Great pictures.

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  11. Nobody has sufficiently explained to me what exactly umami means. What the hell is it??

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  12. That photo with the mushrooms on the steak made me week in the knees. I'd love to try really fresh mushrooms. Might have to buy me one of those kits. You have your own monogramed towel?...you are a fun guy! :)

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  13. That mushroom sauce is absoltely lovely! I want to put it on every steak I make from here on out!
    And I'm with Mrs L... terrible joke :) lol

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  14. That last photo made me want to lick the screen - pretty sure the boss wouldn't understand. Beautiful!

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  15. You keep making me look bad...now this...GOSH I want this right now!

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  16. DUDE...your posts literally have me wiping up drool. That last shot is killer Chris. I really want a kit to grow my own mushrooms!

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  17. Wow, a grow your own mushroom kit! that is so cool! :)

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