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Steak and Roasted Mushrooms

DMWDMW Posts: 12,103
Tried 2 firsts for me tonight. Board sauce for steak and roasted mushrooms.

For the board sauce I used EVOO, Chives, Sage, Basil, Italian Parsley, S&P, Smoked Paprika, and a touch of Red Pepper flakes.
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I did this recipe for the roast mushrooms, herbs were the same I used for the board sauce, go figure.

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I kind of like mushrooms, will take any excuse to make them. Reverse seared the ribeye on the small.

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Sliced

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Plated:
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I wasn't sure if I would like the board sauce going in to this, as I like just S&P steak cooked to Med-Rare with no added sauce. However, this isn't overpowering and accents steak flavor nicely. I'm looking forward to playing around with new ones now.
My Facebook Page where I document my cooking
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle On the way

Comments

  • JeremiahJeremiah Posts: 5,489
    Looks great! We're in the same camp with steak sauce but sometimes a little change up is good.
    Slumming it in Aiken, SC. 
  • SGHSGH Posts: 23,996
    edited June 2014
    @DMW‌
    Outstanding as always my friend. =D>

    Location- Just "this side" of Biloxi, Ms.

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    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
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  • mark11mark11 Posts: 52
    I love mushrooms and the steak looks excellent.
  • KJWILDKJWILD Posts: 95
    Looks awesome and I bet the taste was phenomenal
    Husband, Father, Grandfather and Chef of the Home Front. XL BGE- purchased on 5/28/2014
  • jmarbs21jmarbs21 Posts: 129
    Man that looks good!
    Durham, NC
  • Randy1Randy1 Posts: 379
    Wow!
    Maumelle, Arkansas
  • PNWFoodiePNWFoodie Posts: 1,046
    That looks amazing! Probably a stupid question, but why roast the mushrooms on a pan and then place them in foil?
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
  • nolaeggheadnolaegghead Posts: 26,329
    In a bowl with a foil cover to keep them warm.

    That looks absolutely delicious.
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  • johnmitchelljohnmitchell Posts: 4,594
    That looks fantastic and that final plating is awesome..Looks so tasty..
    Greensboro North Carolina
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  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Looks delicious!
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  • MickeyMickey Posts: 18,643
    Got to try that. Thank you for posting
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • johnkitchensjohnkitchens Posts: 5,056
    It looks great!

    Louisville, GA - 2 Large BGE's
  • CPARKTXCPARKTX Posts: 1,804
    Wow nice cook!
    LBGE & SBGE.  Central Texas.  
  • DMWDMW Posts: 12,103
    Thanks everyone. The flavor on this was great.

    @PNWFoodie @nolaegghead pretty much nailed it. The foil was just to cover them to keep them warm til we ate. Timing everything to the exact minute is tough. :) Also, you roast the mushrooms after tossing with EVOO and S&P. After roasting is when you toss with the herbs. This step is a bit easier in a dish than on the pan.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle On the way
  • GriffinGriffin Posts: 7,647
    ^:)^ =D> :-bd Damn!! That looks tasty. I just drooled a little bit. Ok, a lot.

    Rowlett, Texas

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  • NDGNDG Posts: 1,552
    Looks Perfect.  I have never done a board sauce either, but after flipping through Adam Perry Lang's book(s) and after looking at your pictures . . .  its on my list!
    Columbus, Ohio
  • Jupiter JimJupiter Jim Posts: 2,914
    Steak looks awesome and I like mushrooms any way ya fix them.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • Judy MayberryJudy Mayberry Posts: 1,986
    Looks delicious. Were those white chunks in the board sauce garlic or onion?
    Judy in San Diego
  • DMWDMW Posts: 12,103

    Looks delicious. Were those white chunks in the board sauce garlic or onion?

    Garlic, I completely forgot to list that above.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle On the way
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