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.