Reverse Seared Steak, Grilled Spinach and Cheese Mushrooms & Grilled Asparagus

[Schuey]

Start with quality meat, like a nice tommahawk steak.


After the mushrooms have grilled under cover, time to char the asparagus up over the coals.


Reverse sear the steak, something about fire and meat is just friggen awesome.


Add the butter sauce, it's a bit too big for a plate.


It's going to be a two plate meal tonight.




Reverse Seared Steak, Spinach and Cheese Mushrooms and Char Grilled Asparagus, all done on a charcoal Weber.

Ingredients:
Steak (at least one inch thick)
Freshly Ground Pepper
Course Sea salt
Olive Oil
Full chimney starter of Heat beads.

Directions:

1.   Take the steak out of the fridge and allow it to get to room temperature.
2.   Light the heat beads in chimney starter.
3.   After and hour, steak should be at room temperature. Coat with a little olive oil and some freshly ground pepper, I like to use course salt and press it into the flesh. It tends to melt a little in the cooking process but still leaves behind some crystallisation and you are left with a salty crunchy outer layer of the steak.
4.   Put the heat beads in some charcoal baskets, on one side of the charcoal grate. You want to set up an indirect cook for the first part.
5.   Put the steak on the Weber using indirect heat (not directly over the heat). I like to turn my steak at least once while in the Weber, mainly due to the thickness I buy my steaks, as I don't want any hot spots.
6.   Cook your steak until the internal temperature is nearly at your desired temperature, around 5-10 degrees. (Rare 52C /  125F) – (Medium Rare 57C / 135F) – (Medium 63C / 145F) – (Medium Well 66C – 150F) – (Well Done 71C / 160F)
7.   Once the steak has reached an internal temp you are after, take the steak off the heat and wrap in foil for 20 minutes.
8.   After the resting time, sear your steak for a minute on each side and also not forgetting to hold the steak with the edge over the coals for a minute as well for an all round sear.
9.   Remove from heat and cover with garlic and chive butter.




Garlic Sauce

Ingredients:
1/3 (115grams) of a cup of butter
1 teaspoon of garlic powder
2 cloves of garlic minced
1 tablespoon of freshly chopped chives

Directions:
1.   Melt butter in small saucepan.
2.   Combine other ingredients and set aside.




Grilled Spinach and Cheese Mushrooms

Ingredients:
4 Portabello style mushrooms (larger size mushrooms)
1 tablespoon of olive oil
½ a cup of cream cheese
1 cup of grated tasty cheese
1 clove of garlic finely minced
2 cups of finely chopped fesh spinach
salt and pepper to taste.

Directions:
1.   Preheat grill.
2.   Clean mushrooms of any dirt, remove stalks and take out black gills.
3.   Cover outer with olive oil.
4.   Mix cheese and spinach ingredients in a bowl and fill each mushroom.
5.   Place in Weber with lid on, cooking indirectly for 15 minutes, or until cheese has melted.
6.   Once cooked, serve.




Char Grilled Asparagus

Ingredients:
500 grams of fresh Asparagus
1 tablespoon of olive oil
Salt and pepper to taste

Directions:
1.   Coat asparagus lightly with oil and season with salt and pepper.
2.   Place directly over coals and cook for 3-5 minutes, constantly turning.
3.   Serve immediately.

[hawgheaven]

You have mad skills! That all looks beautiful, and the pics as always are outrageous!

[Travis]

This is beautiful. Well done!


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[Schuey]

You have mad skills! That all looks beautiful, and the pics as always are outrageous!

Thanks @hawgheaven

[Davescprktl]

Another great cook and pics.  What was your wine selection?

[JDD]

Cool, thanks for taking the time to share all that.

[Schuey]

Another great cook and pics.  What was your wine selection?

Thanks, I had Pepperjack 2015 Shiraz Cabernet, made here in Australia.

[cumminfourya]

Excellent work. All looks good


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[Firemunkee]

Thanks for sharing the pictures and recipe!! Everything looks so good.

[Pat G]

That looks great!  Thanks for sharing, I will be stealing that mushroom recipe.