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Article: Rich Rib-Eye Steak with Herb Butter and Charred Peppers

Rich Rib-Eye Steak with Herb Butter and Charred Peppers

Servings: 4

Author: Revised by Chef James R. Kirkley, IV


  • 1 bone-in double-cut rib-eye steak (about 2 1/2 inches thick; about 2 1/2 pounds), trimmed of excess
  • fat
  • 1, 0.7-ounce package dried Porcini mushrooms
  • 2 cloves, garlic – minced
  • 1 tablespoon, il Fustino Aged Balsamic Vinegar
  • 1 tablespoon, packed dark brown sugar
  • 2 tablespoons, Worcestershire sauce
  • 2 tablespoons, fresh rosemary – minced
  • 1/4 teaspoon, red pepper flakes
  • Kosher salt
  • 4 tablespoons, unsalted butter – softened
  • 2 tablespoons, scallions – minced
  • 2 tablespoons, fresh parsley – minced
  • 8 tablespoons, il Fustino EVOO
  • 8 ounces, rainbow baby bell peppers
  • 1 fresh lemon – juiced


Lay the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.

Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, the red pepper flakes and 2 teaspoons salt.

Cut 8 deep slits about 1 inch apart all over the steak; fill each slit with some
of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours.

Remove from the refrigerator about 1 hour before grilling.

Meanwhile, combine the butter, scallions, parsley, the remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.

Preheat a grill to medium high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side.

Brush the steak with 2 tablespoons of olive oil, then place on the
cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part register 110 to 120 degrees, 20 to 30 minutes.

Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees, 2 to 3 more minutes per side.

Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.

Meanwhile, toss bell peppers with 6 tablespoons olive oil and salt. Bake in preheated 425 degree oven for 30 minutes, turning once.

Top the steak with more herb butter and serve with peppers.