Father's Day Steak BBQ
Quality beef that produces a flavour worth cooking and more importantly remembering needs to age, not just for tenderness but for flavour. It also requires marbling to ensure juiciness. It is important to know that not all beef contains the same amount of marbling. Canadian AAA beef and choice US are excellent picks, however, we now are fortunate to have a product in Canada named, "Sterling Silver". It is a premium grade of beef that surpasses all others in taste and quality. Ask for it by name, it is outstanding and it's Canadian!
Ingredients:
Six 8 ounce quality steaks (rib eye, strip loin or tenderloin)
Sea salt or kosher salt for seasoning
Fresh ground black pepper
Shiitake Mushroom Sauce:
2 shallots, chopped fine
1 large garlic clove, minced
2 tbsp. olive oil
1/2 pound fresh shiitake mushrooms, sliced thin
1/3 cup sweet sherry or marsala
1 cup chicken or beef stock
2/3 cup heavy cream
1/4 cup finely minced parsley
Sea salt to taste
Fresh ground pepper to taste
1 tbsp. chili oil (optional)
Method:
1. Heat the olive oil in a sauté pan, add the shallots and garlic and soften. Add the mushrooms and cook until they soften.
2. Add the sherry or marsala and cook until the mushrooms are cooked. Pour in the stock and cook until the stock has reduced by about 1/2. Pour in the cream and continue to simmer until the sauce is thick.
3. Add the parsley, sea salt, pepper and optional chili oil.
4. Heat the grill to high, lightly season the steaks with only the salt and pepper. Grill to suit. Remember 140 degrees internal temperature yields a rare steak.
Serve with the Shiitake Mushroom sauce overtop.
