July 1, 2020 |
All, Fall Recipes, Pinotage Recipe, Recipes, Summer Recipe |
Grilled Prime New York Steak with King Oyster Mushrooms, Balsamic, and Brown Butter
Big, red wine with steak is a classic pairing, and one that we simply love. The topping of king oyster mushrooms, aged balsamic vinegar, and brown butter is really what makes this pairing so in sync. The savory, earthy flavors in the Pinotage match the umami found in the mushrooms while the herbal and red fruit notes harmonize with the aged balsamic.
Grilled Prime New York Steak
with king oyster mushrooms, aged balsamic vinegar and brown butter
By Chef Neal Fraser at Redbird
1 36-ounce Prime Porterhouse steak
2 sprigs of thyme
3 king oyster mushrooms cut in ½ and scored with a knife
2 garlic cloves
3 oz butter
1 oz aged balsamic vinegar
Kosher salt (Diamond Krystal preferred)
Black pepper to taste
1. Light the grill. White oak is a great choice for wood. Get 1/2 or a 1/3 of the grill ripping hot. Leave the other side off. Temper steak to room temperature before cooking. Season heavily with salt and pepper.
2. Bring a sauté pan to high heat. Season mushrooms with salt, sear cut side down. Place another pan on top of the mushrooms to keep them flat. Lower flame and cook until mushrooms are golden brown. Flip and add garlic, thyme and butter. Lower flame and brown mushrooms in the butter. Cook until tender, around 10 minutes. Discard garlic and thyme. Reserve mushrooms in pan.
3. Grill steak over high flame. Cross hatch on both sides. Brown edges. Move steak once seared to the cooler part of the grill and close top. Cook to desired doneness. Once cooked to desired doneness, remove from grill and rest for five minutes. Slice steak. Garnish with mushrooms, butter and balsamic. Enjoy.