Categories: Steak
Ingredients
- 1 bone-in double-cut rib-eye steak, trimmed of excess fat
- 1 package dried porcini mushrooms
- 2 garlic cloves, minced
- 1 tbsp balsamic vinegar
- 1 tbsp dark brown sugar
- 2 tbsp Worcestershire
- 2 tbsp minced fresh rosemary
- 1/4 tsp red pepper flakes
- Kosher salt
- 4 tbsp unsalted butter, at room temp
- 2 scallions, minced
- 2 tbsp minced fresh parsley
- 2 tbsp olive oil
- 8 oz. assorted baby bell peppers
- Juice of 1 lemon
Directions
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Lay the steak flat on a board. Tie kitchen twine lightly around the sides to help the steak keep its shape.
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Grind the mushrooms in a blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tbsp Worcestershire, 1 1/2 tbsp rosemary, the red pepper flakes, and 2 tsp 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 fridge about an hour before grilling.
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Meanwhile, combine the butter, scallions, parsley, the remaining 1 tbsp Worcestershire and 1/2 tbsp rosemary and 1 tsp salt in a bowl. Cover and refrigerate until ready to use.
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Preheat a grill to medium high, then prepare for indirect heat. Brush the steak with the olive oil, then place on the cooler side of the grill. Cover and grill, turning occasionally, until cooked to your liking, 20 to 30 minutes. Move the steak to the hotter side of the grill and cook for another 2 to 3 minutes per side. Transfer to a cutting board, spread with some of the herb butter and let rest 15 minutes.
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Meanwhile, grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8-10 minutes. Top the steak with more herb butter and serve with the peppers.