Black as Coal Steak with Mushrooms Recipe
YIELD
2 servings
TIME
Active Prep: 10 min
Cook: 15 min
INGREDIENTS
- 2 1-inch thick steaks (such as T-bone)
- 1/2 oz. Dehydrated Chanterelle Mushrooms
- 1/4 oz. Dehydrated Morel Mushrooms
- 1 1/2 cups warm water
- 1 large fresh portobello mushroom
- 1 Tbsp. unsalted butter
- 1/4 cup chopped shallots
- 5 Black Garlic Cloves, peeled and smashed
- 2 1/4 tsp. Cook's Charcoal Seasoning, divided
- 2 Tbsp. red wine
- 8 oz. cooked pasta
- Salt and pepper to taste
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DIRECTIONS
Preheat oven to 475 degrees. Rehydrate dried mushrooms in warm water for 15 min. Drain and save 1/2 cup of the liquid. Chop rehydrated mushrooms and portobello. In a small saucepan, melt butter and saute shallots until translucent, about 2 min. Add mushrooms, black garlic, mushroom liquid, 1/4 tsp. Cook's Charcoal Seasoning, and wine. Stir to combine. Simmer for about 5 min. or until mushrooms cook down by one quarter. Set aside. Heat a dry saute pan to medium-high and rub steaks on both sides with remaining 2 tsp. of Cook's Charcoal Seasoning. Sear steaks for about 2 min. per side or until you have built a slight crust on each side. Check inner temperature with a meat thermometer and finish steaks in the oven to desired doneness if needed (135 degrees for rare, 155 for medium, or 165 for well). Let steaks rest for about 5 min. before slicing. Meanwhile, stir pasta and mushroom mixture together and season with salt and pepper. Serve mushrooms and pasta with sliced steak on top or on the side.
SERVING SUGGESTIONS
For a creamy version, add 1 Tbsp. of sour cream to pasta and mushroom mixture.
Brenda Rumery
NUTRITION