Bison Rib-eye Steak Recipe with Porcini Mushrooms

Be sure to use fresh porcini mushrooms in the sauce for these grilled rib-eye steaks.



From "Savor"
May 2016

Total Hands-On Time: 45 min

Preparation Time: 30 min

Cook Time: 15 min

Yield: 4-6 servings

Learn how to make simple and satisfying meals with Ilona Oppenheim’s first book, Savor (Artisan Books, 2015). Whether you’re making dinner on a Tuesday night in the suburbs or have the luxury of being at your dream getaway, you can bring a taste of the great outdoors to your meals. Oppenheim uses the best ingredients nature has to offer to create straightforward, comforting dishes for family and friends. The following Bison Rib-eye Steak Recipe with Porcini Mushrooms recipe is from “Into the Wild.”

Freshly picked porcini are the true stars of this dish. The bison steaks can be replaced with any New York strip loin, bone-in rib-eye, T-bone, or tenderloin steaks. This recipe is one of my favorite dinners to make on a camping trip: I bring along all the ingredients except for the mushrooms. If I am lucky enough to find them, dinner becomes a feast. Ghee, used in the mushroom sauce, is a type of clarified butter traditionally used in Indian cooking. Due to its high smoke point, it is great for high-temperature cooking and is a good alternative to vegetable oils. The process of making ghee is similar to that for clarified butter, but the butter is cooked for a longer time alongside the milk solids, which gives it that great nutty taste. Ghee is the butterfat that is left over after the water and milk solids are removed from the butter.

Ingredients:

Bison Rib-eye Steaks with Porcini Mushrooms

• 4-1/2 cups sliced fresh porcini mushrooms or 3 ounces dried porcini
• 2 tablespoons ghee, plus more for brushing on the steaks
• 2 tablespoons finely chopped shallots
• 1 teaspoon finely chopped fresh rosemary
• 1/3 cup white wine for fresh mushrooms, 1/4 cup plus 3 tablespoons if using dried mushrooms
• 1 teaspoon lemon juice
• 1 tablespoon unsalted butter
• Flaky sea salt and freshly ground pepper
• 4 rib-eye bison steaks
• 2 tablespoons extra-virgin olive oil

Ghee

• 1 pound (4 sticks) high-quality unsalted butter

Instructions:

Bison Rib-eye Steaks with Porcini Mushrooms

1. If using dried mushrooms, soak them in 2 cups warm water for 15 minutes. Carefully remove the mushrooms and reserve 1 tablespoon of the soaking liquid. If the mushrooms are gritty, pour the soaking liquid through a coffee filter to remove the grit.

2. Heat the ghee over high heat in a large skillet. Add the mushrooms and sear them undisturbed on one side until browned, about 8 minutes. Add the shallots and rosemary and sauté, stirring, for about 2 more minutes, until the liquid from the mushrooms has evaporated.

3. Add the white wine and lemon juice. If using dried mushrooms, add the reserved soaking liquid. Cook over high heat until the liquid reduces by one-third. Turn off the heat and swirl in the butter. Add salt and pepper to taste. Set aside and keep warm.

4. Brush the steaks with some ghee and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the steaks or sear them in a cast-iron pan over high heat to an internal temperature of 110 to 115 degrees F, about 5 minutes per side, depending on the thickness of the steak. Let the meat rest on a platter for 10 minutes before slicing.

5. Spread the mushroom sauce over the steaks. Drizzle the finished dish with olive oil before serving.

Ghee

1. Cut the butter into squares and place in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer the butter. After about 8 minutes, when the foam subsides and the butter turns a golden color, start stirring as it continues to simmer. When the butter foams a second time, after another 8 minutes, turn off the heat.

2. Let the butter cool down for a couple of minutes. Line a sieve with cheesecloth and set it over a bowl. Strain the butter through the cheesecloth. Discard the milk solids that remain in the cheesecloth.

3. Store the ghee in an airtight container at room temperature for up to
3 months. (Removing the milk solids inhibits spoilage, so it is okay to store at room temperature.) If you store it in the refrigerator, you can keep it for up to 1 year.

More recipes from Savor:

Tomato Tart Recipe


Excerpted from Savor by Ilona Oppenheim (Artisan Books). Copyright © 2016. Photographs by Ilona Oppenheim.