Grilled rib steak with creamy shiitake sauce

Saveurs du Boisé Choquette
In collaboration
with Saveurs du Boisé Choquette
  • Preparation 15 min
  • Cooking 30 min
  • Servings 2 à 3
  • Freezing I do not suggest

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Grilled rib steak with creamy shiitake sauce

  • 1 tbsp (15 ml) olive oil
  • 1 lb (about 6 cups) shiitake mushrooms from Saveurs du boisé Choquette, sliced
  • 2 tbsp (30 ml) unsalted butter
  • 4 garlic cloves, finely chopped
  • 1 tbsp (15 ml) white wine
  • 1 1/2 cups (375 ml) 35% heavy cream
  • 1 large beef rib steak, about 1.5” thick (remove from the fridge 30 minutes before cooking)

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Preparation

  • Heat the olive oil in a large cast-iron skillet (at least 10″) over medium-high heat for 1 to 2 minutes, until hot.
  • Add the mushrooms. Sauté for 5 to 6 minutes, stirring occasionally, until nicely browned and all the water has evaporated. If the mushrooms brown too quickly, reduce the heat to medium.
  • Lower the heat to medium-low. Push the mushrooms to the edges of the pan to create a little well in the center. Add the butter and let it melt.
  • Add the garlic and thyme, and cook for 1 minute, until it smells like heaven.
  • Pour in the wine and deglaze, scraping up the bits stuck to the bottom of the pan with a wooden spoon. Raise the heat to bring to a boil, then let simmer for 2 to 3 minutes until slightly reduced.
  • Add the cream, bring to a boil again, then reduce the heat and simmer for 10 to 15 minutes, until the sauce coats the back of a spoon (it will thicken a bit more as it cools). Remove from heat, cover, and keep warm.
  • Lightly brush the rib steak with olive oil and massage to coat. Season generously with salt and pepper on both sides.
  • Preheat the BBQ to maximum heat and oil the grates.
  • Place the steak directly over the heat. Grill for 3 minutes, then rotate 45° to create grill marks and cook for another 3 minutes. Flip and repeat: 3 minutes, rotate 45°, then 3 more minutes. Finish cooking on indirect heat until the internal temperature reaches your preferred doneness.
  • Remove from the grill, wrap tightly in foil, and let rest for 5 minutes. Slice, drizzle generously with the sauce, and sprinkle with flaky sea salt and fresh thyme.