Some rub ingredients.
Salt, sugar, black pepper, crushed red peppers and dried porcini mushrooms
Grind up the porcini and crushed red peppers.
Add garlic to the mix.
Now we need some steaks.
These t-bones otta do.
Dust them heavily with the porcini rub.
Drizzle with evoo and pat well until a paste forms.
Wrap and refrigerate overnight. I was way behind on this one so I gave this thingamajig a try after collecting dust for 2 years.
Partially quarter the sweet onions and pack with beef bouillon and butter.
Wrap tightly and throw on the grill for an hour or so.
Do a reverse sear by bringing up to 100 F internal smoking indirect over cherry and coffee wood then blast them direct on a CI grate.
The sear.
A pic for fun.
Plated with mushrooms, buttery mashed potatoes, broccoli and those amazing onions.
Salt, sugar, black pepper, crushed red peppers and dried porcini mushrooms
Grind up the porcini and crushed red peppers.
Add garlic to the mix.
Now we need some steaks.
These t-bones otta do.
Dust them heavily with the porcini rub.
Drizzle with evoo and pat well until a paste forms.
Wrap and refrigerate overnight. I was way behind on this one so I gave this thingamajig a try after collecting dust for 2 years.
Partially quarter the sweet onions and pack with beef bouillon and butter.
Wrap tightly and throw on the grill for an hour or so.
Do a reverse sear by bringing up to 100 F internal smoking indirect over cherry and coffee wood then blast them direct on a CI grate.
The sear.
A pic for fun.
Plated with mushrooms, buttery mashed potatoes, broccoli and those amazing onions.
Comment