30 DAY DRY AGED RIBEYE AND TREE OYSTER MUSHROOMS
Prep Time: 5 minutes (Not including the 30 day dry age)
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2-6 Varying on hunger of the eating participants
My most favorite cut of beef. The rib eye in my eyes, trumps all other cuts. The flavor and fat content combined with the marbling of this high end cut put it at the top of my list. With the addition of savory, butter seared tree oyster mushrooms over, this is a recipe sure to make any beef and fungus fan extremely happy : )
• 2 dry aged ribeyes
• Kinder salt, pepper and garlic rub
• 1# tree oyster mushrooms
• 1 stick of unsalted butter
1. Preheat the grill to an even 400 degrees, this is my ideal temp for searing rib eyes on the forge 15.
2. Generously coat your ribeyes with Kinder’s salt, pepper and garlic rub and don’t forget the edges.
3. Time to grill. I roughly cook my ribeyes for four minutes per side- This obviously varies depending on desired temperature of your meat- The size of the cut and the heat of the grill. Use your own discretion and learn how to cook steak ; )
4. I’ll generally have already sliced my tree oyster mushrooms to similar thicknesses at around 1/4’ each. I like to cook these in a small cast iron on our side burner. I start by throwing in a whole stick of butter on medium to medium high heat.
5. Once the butter has melted, I’ll usually add our seasoning to that so that the butter is seasoned and not just the mushrooms. Continue to move the mushrooms around until we have a nicely cooked, golden brown occurring on all of the mushrooms.
6. With the steaks having come in at a nice medium rare, I’ve let them rest for 5-10 minutes before slicing into them. I’ll then pour over my buttery, tree oyster mushrooms. Simple, fatty deliciousness