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Dried Mushroom Dry Rub
2/3 C. very-dry dried wild mushrooms
1 t. kosher or other coarse salt
1/2 t. freshly ground black
At least
2 1/2 hours and up to 12 hours before grilling, prepare dry rub. In blender on
high setting, grind mushrooms to fine dust. Let dust settle a bit before opening
blender. In small bowl, mix mushroom dust with salt and pepper; coat steaks
lightly with mixture. Wrap steaks in plastic wrap and refrigerate.
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Swank Delmonico Steak
4 (1-pound) boneless rib-eye steaks, about 1-1 1/4 inches thick
pepper
Remove steaks from refrigerator and let sit at room temperature about 30
minutes.
Prepare grill for a two-level fire capable of cooking first on high heat (1-2
seconds with the hand test) and then on medium heat (4-5 seconds with the hand
test). Keeping the more tender sections of the steaks angled away from the
hottest part of the fire, grill steaks uncovered over high heat 2 1/2-3 minutes
per side. Move steaks to medium heat, turning them again, and continue grilling
2 1/2-3 minutes per side for medium-rare doneness. Steaks should be turned a
minimum of three times, more often if juice begins to form on surface. If
grilling uncovered, sear both sides of meat first on high heat, uncovered, 2
1/2-3 minutes; finish cooking with cover on over medium heat, 5-6 minutes,
turning steaks once midway. Serve steaks hot.
Source: "Born to Grill," by Cheryl Alters Jamison and Bill Jamison.
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