Porcini Rubbed Strip Loin Steak
INGREDIENTS:
- 25g dried porcini mushrooms
- 1 tsp fresh thyme
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1 Tbsp olive oil
- 2 strip loin steaks, 1 ¼ -1 ½ inch thick
- Compound Butter
- ¼ cup unsalted butter, room temperature
- 2 Tbsp blue cheese
- 1 Tbsp freshly chopped chives
- Pinch of salt
DIRECTIONS:
- Into a small food processor add the mushrooms, salt, pepper, thyme leaves and buzz until it is a fine powder.
- Rub the mixture all over the steaks and place on a plate in the refrigerator.
- Allow the steaks to marinate for 2 hours.
- In a small bowl combine all of the ingredients for the compound butter.
- Beat with a wooden spoon until combined.
- Lay out a piece of plastic wrap on the counter and scoop the butter onto it, in a line.
- Roll into a log shape and twist the ends of the plastic wrap to close.
- Chill in the fridge to set.
- Before cooking the steak remove any excess mixture with a paper towel.
- Heat a cast iron pan until smoking hot.
- Turn the heat to medium and add the olive oil to the pan.
- Griddle for 4-5 mins. Turn over and then cook for another 3-4 mins.
- For medium-rare look for an internal temperature of 135F using a meat thermometer.
- Transfer the steaks to a rack or cutting board and tent loosely with foil. Allow to rest 5 minutes before serving.
- Slice a 1-inch piece of butter onto the steak once it is plated.
Confit of Berries and Shallot
INGREDIENTS:
- 1 tbsp butter
- 3 shallots, thinly sliced
- 1 c fresh blueberries or blackberries, washed
- 1/3 c maple syrup
- 1/4 tsp freshly grated ginger
- 1/8 tsp ground cloves
- Zest of 1 lemon
- Salt & pepper to taste
DIRECTIONS:
- In a small saucepan over low heat, melt butter.
- Add shallot and sauté until caramelized.
- Add berries; cook until softened, approx 3 to 5 min more.
- Stir in maple syrup, ginger, cloves, and salt & pepper to taste.
- Cook until flavors are incorporated.
- Stir in lemon zest.