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Steak and Roasted Mushrooms
DMW
Posts: 13,833
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.
I did this recipe for the roast mushrooms, herbs were the same I used for the board sauce, go figure.
I kind of like mushrooms, will take any excuse to make them. Reverse seared the ribeye on the small.
Sliced
Plated:
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.
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Comments
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Looks great! We're in the same camp with steak sauce but sometimes a little change up is good.Slumming it in Aiken, SC.
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@DMW
Outstanding as always my friend. =D>Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I love mushrooms and the steak looks excellent.
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Looks awesome and I bet the taste was phenomenalHusband, Father, Grandfather and Chef of the Home Front. XL BGE- purchased on 5/28/2014
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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 -
In a bowl with a foil cover to keep them warm.
That looks absolutely delicious.
______________________________________________I love lamp.. -
That looks fantastic and that final plating is awesome..Looks so tasty..Greensboro North Carolina
When in doubt Accelerate.... -
Looks delicious!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Got to try that. Thank you for postingSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now).
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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. They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
^:)^ =D> :-bd Damn!! That looks tasty. I just drooled a little bit. Ok, a lot.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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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, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
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
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Looks delicious. Were those white chunks in the board sauce garlic or onion?Judy in San Diego
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Garlic, I completely forgot to list that above.Judy Mayberry said:Looks delicious. Were those white chunks in the board sauce garlic or onion?
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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