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.