Exclusively Kamado by Paul Sidoriak

Author:Paul Sidoriak [Sidoriak, Paul]
Language: eng
Format: epub
ISBN: 9781612435084
Publisher: Ulysses Press

SUPER-SEARED STEAK WITH WHISKEY MUSHROOMS

The beauty of this dish is that it’s easy all the way around. The ingredients are simple to find, and no special cooking equipment is required. We’ve made this steak while staying at vacation rentals and friends’ houses, and for unexpected guests who show up hungry. I’ve come to love making it outside on the kamado grill in a cast-iron skillet. There’s something so primal and caveman about cast iron over hardwood lump charcoal! If you don’t have the whiskey that’s called for, you can use brandy or Cognac.

Serves 2

2 (12-ounce) steaks, such as tenderloin or New York strip

salt and cracked black pepper

1 tablespoon cooking oil

1 pat butter

2 cups sliced mushrooms of your choice

2 ounces (1/4 cup) Pendleton Whisky, or your favorite whiskey

1 cup heavy cream

1 Let your steaks rest at room temperature for about 45 minutes before you begin cooking.

2 Set up your grill for direct cooking and stabilize at 400°F.

3 Liberally season your steaks with salt and pepper. Start heating a cast-iron pan on the grill. Add the oil to lightly coat the bottom. You want a fine layer of oil but not enough that it pools in the pan, so adjust accordingly. Heat the oil until it glistens but isn’t quite to the point of smoking.

4 Drop each steak into the pan with a heel-to-toe motion, flopping it away from you to safely introduce it to the heat. The steaks will adhere to the hot, oiled pan. Their flavor is developing, so leave them alone and set your timer for 4 minutes.

5 When the time is up, be ready to flip the steaks. I prefer to use tongs, but a fork or spatula should work just fine. Here’s a little trick: when the steak is off the pan during the flip, give the pan a quick swirl to redistribute oil where the steak was. This will promote even browning of the second side after the flip. Cook on the second side for an additional 4 minutes, or if you like your meat more on the rare side, remove the steaks from the heat after 2 minutes and let them relax in the hot pan.

6 Place the cooked steaks on a plate under a tent of foil to rest while you cook the mushrooms.

7 Pour off any leftover oil and return the pan to the grill. Add the butter and use a wooden spoon to loosen up the brown bits in the bottom of the warm pan; these will add a bunch of flavor to the mushrooms. After a couple minutes, add the mushrooms. Cook for about 4 minutes, swirling and scraping the brown bits to share their flavor with the mushrooms. Sprinkle a pinch of salt evenly over the mushrooms and cook for another 4 minutes. The salt will bring the moisture out of the mushrooms and help intensify their flavor.

8 After about 8 minutes, take the pan off the heat and add the whiskey. Be careful—if the pan is close to the grill, the alcohol will ignite and flame off.

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