Grilled Ribeye with Foraged Mushrooms & Torpedo Onions
Recipe courtesy of Executive Chef Jason Bangerter, Langdon Hall Country House Hotel and Spa.
- 2 - 10 oz bone-in, 1 in. thick, aged ribeye steaks
- 1 bunch thyme
- ½ cup melted butter
- 2 cloves garlic
- Kosher salt & fresh ground black pepper
- 1 tbsp canola oil
FORAGED MUSHROOMS & TORPEDO ONIONS
- 2 cups mixed foraged mushrooms (chanterelle, morel and oyster)
- 1 tsp minced shallot
- 1 tsp minced garlic
- 1 clove
- ½ cup chicken or mushroom stock
- 2 tbsp butter, 2 fresh laurel leaves
- 4 large torpedo onions
- Salt and pepper, grains of paradise in a pepper mill
Rub with a clove of thinly sliced garlic. Marinate overnight in canola oil, two sprigs of chopped thyme and fresh cracked black pepper.
Heat the grill. Clean with a grill brush and wipe with an oiled towel. Season the steaks on both sides with salt. Add more fresh cracked pepper if desired.
Grill the steaks about 3 minutes per side depending on your preferred doneness (medium rare – 129° F). Brush the grilled meat with the melted butter using the bunch of thyme as a brush (leftover thyme after brushing can be used in foil package to cook the onions).
Remove from the grill and rest 8 minutes. Slice steak horizontally into two medallions and plate.
Clean, rinse and dry the mushrooms. Melt 1 tbsp of butter in sauté pan over medium heat. Add the
mushrooms, cook for 1 minute.
Add the shallot and garlic, cook until tender.
Add the stock, bring to a simmer.
Reduce until mushrooms are glazed. Season with salt and pepper.
Cut square of aluminum foil large enough to hold onions. Place onions, remaining butter, laurel and one clove of garlic in center. Season with salt and fresh cracked grains of paradise. Fold up corners and create package.
Place on grill over medium heat and monitor for doneness.
Once butter is simmering and onions are cooking, place over indirect heat to finish cooking (5-10 minutes).