W and I have had an incredibly eventful few weeks. Having just returned from nearly 2 weeks in Sardinia and Capri, for some reason, I haven’t felt much like cooking, and quite truthfully, we weren’t in the mood to eat so much of the rich food we gobbled up in Italy.
I will make an attempt to cover Sardinia and Capri in another post, but a stroke of inspiration came last night and I wanted to share this unbelievably delicious meal that we grilled in an attempt to create a dinner to live up to our favourite bottle of wine; Alexander Valley Silver Oak Cabernet. Those of you who know me, know that I hoarde this stuff. But, last night felt like a cause for celebration, so we cracked that bad boy open and enjoyed the heck out of it.
As for the ribeye, our butcher found an unbelievably well-marbled boneless slab of meat that I instantly fell for. The porcini dust made for an amazingly unctuous flavour that just melted in our mouths, and with our first 2 ears of corn from our garden (which were still a bit too young, but tasted FAB anyhow), I do believe we created a dish worthy of a little Silver Oak.
- boneless ribeye, ours was right at 16 oz.
- good handful of dried mushrooms
- coursely ground pepper
- gorgonzola cheese
- butter, softened
Preheat your grill to awesome . . . or high.
Remove the ribeye(s) from the fridge to allow them to come up to room temperature. They/It will cook more evenly given the extra time to just chill out on the counter.
Using your coffee/spice grinder, spin those dried mushrooms until they become a fine powder. If you don’t have a spice grinder, finely chop the mushrooms until they are no larger than coursely ground pepper.
Pat your ribeye(s) dry with a paper towel. This will allow for the steaks to get a very nice sear, especially if you choose to cook these steaks indoors with a cast iron pan.
Sprinkle the mushroom powder and some pepper all over the steak, coating all sides. Press it in with your hands to allow the mixture to adhere to the steak.
Meanwhile, combine equal parts gorgonzola cheese and butter and place back in the fridge to cool back down.
Grill your ribeye(s) for 3-6 minutes per side, depending on thickness. W grilled these for 6 minutes per side as they were over an inch thick, and they came out a nice medium.
When finished, let rest for at least 5 minutes before slicing. Add a dollup of gorgonzola butter and watch it begin to deliciously melt.
Open a bottle of Silver Oak and serve with some char-grilled corn and baked sweet potato fries.