This is our second meal using the mushrooms we got from Brewers Mushrooms and steak and sautéed mushrooms sounded like a winner. I went freezer diving and found a package of three filets and a rib eye with the filets being for Bev, Pat (SIL), and Joe (friend) and the rib eye for me – all seasoned with Montreal Steak Seasoning and S&P.
Since the rib eye was so thick, I thought the reverse sear method was mandatory so I had the burners to either side on high with the meat on my Grill Grate. When it got to about 115*, I put it over direct heat and added the filets.
While the steak was cooking, I sautéed a mixture of shitaki, oyster, and lions mane mushrooms.
While the meat was resting I grilled a half romaine heart for each of us. The ladies actually ate the filets and I removed the rib eye bone and sliced it for Joe and I. Bev made some oven roasted potato wedges and my plate looked like this - complete with shadow.
Everything was delicious and I may already be hooked on these mushrooms.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Smoked Salmon Cakes
Two years ago: BLT For Breakfast