Rich Rib-Eye Steak with Herb Butter and Charred Peppers

Submitted for your pleasure this Memorial Day.

Rich Rib-Eye Steak with Herb Butter and Charred Peppers


1 bone-in double-cut rib-eye steak (about 2 1/2 inches thick; about 2 1/2 pounds), trimmed of excess fat
1 0.7-ounce package dried Porcini mushrooms
2 cloves garlic, minced
1 tablespoon aged Balsamic vinegar
1 tablespoon packed dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons fresh rosemary, minced
1/4 teaspoon red pepper flakes
Kosher salt
4 tablespoons unsalted butter, softened
2 tablespoons scallions, minced
2 tablespoons fresh parsley, minced
8 tablespoons bold extra virgin olive oil
8 ounces rainbow baby bell peppers
1 fresh lemon, juiced


1. Lay the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.

2. Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, the red pepper flakes and 2 teaspoons 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 refrigerator about 1 hour before grilling.

3. Meanwhile, combine the butter, scallions, parsley, the remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.

4. Preheat a grill to medium high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with 2 tablespoons of olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part register 110 to 120 degrees, 20 to 30 minutes. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees, 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.

5. Meanwhile, toss bell peppers with 6 tablespoons olive oil and salt. Bake in preheated 425 degree oven for 30 minutes, turning once.

6. Top the steak with more herb butter and serve with peppers.

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