Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [97]
4. Grill the mushrooms, scallion, and unpeeled garlic over medium heat until tender and grill-marked on both sides, 2 to 3 minutes total for the scallion and 5 to 8 minutes for the mushrooms and garlic. Peel the garlic, then chop it finely, along with the scallion and mushrooms. Toss the vegetables in a bowl with 2 tablespoons of the butter, 1 teaspoon of the chopped fresh thyme (or ¼ teaspoon dried), ¼ teaspoon of the salt, and 1/4 teaspoon of the pepper.
5. Cut a pocket through the side of the filets without cutting all the way through to the other side. Use a spoon to stuff each filet with the mushroom mixture (use about 2 tablespoons filling per filet). Gently press on the outside of the pocket to enclose the filling. Pat the outside of the steaks dry with paper towels, then coat all over with the remaining olive oil and sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper.
6. Brush and oil the grill grate, then grill the filets over high heat until nicely grill-marked, 2 to 3 minutes per side. Reduce the heat to medium-low (on a gas grill) or move the steaks to the low-heat area (on a charcoal or wood grill), cover, and grill for another 3 to 4 minutes per side for medium-rare to medium-done (135° to 140°F). Remove to warm plates and cover with foil to keep warm for 5 minutes. Avoid overcooking, as the steaks will continue to cook slightly off the heat.
7. As the steaks rest, bring the wine and remaining 2 teaspoons thyme (or ¾ teaspoon dried) to a boil in a medium skillet or saucepan over medium-high heat (on your grill’s side burner if it has one). Boil until the wine reduces to one-third of its volume, about ½ cup. Reduce the heat to low and stir in the honey and the remaining 4 tablespoons butter, ¼ teaspoon salt, and 1/4 teaspoon pepper.
8. Serve the filets mignons with the wine sauce.
Espresso-Glazed Rib-Eye
A rib-eye steak is nothing more then a boneless rib steak (a.k.a. Delmonico) cut from the rib section of the steer. These steaks include a fair amount of intramuscular fat that keeps the meat moist, so we like to flavor them with a dry rub and/or glaze rather than a marinade. This cut also stands up to fairly bold seasonings. Here, we dust the meat with a ground espresso rub and then glaze it with molasses-sweetened coffee. The flavors are strong and dark but don’t overwhelm the meat itself.
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TIMING
Prep: 5 minutes (plus 5 minutes for rub)
Rest before grilling: 30 minutes to 1 hour
Grill: About 10 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
• Long-handled basting brush
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THE GRILL
Gas:
Direct heat, high (500°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals) with high- and low-heat areas
Clean, oiled grate on lowest setting
Wood:
Direct heat, red hot
12-by-12-inch bed with a 4-inch-deep area for high heat and a 2-inch-deep area for low heat
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
4 boneless beef rib-eye steaks, each 8 to 10 ounces and about 1 inch thick
½ cup Black Espresso Rub (page 379)
3 tablespoons butter, melted
2 tablespoons brewed espresso
1 tablespoon molasses
Oil for coating grill grate
DIRECTIONS
1. Pat the steaks dry with paper towels, then sprinkle all over with the espresso rub, patting it in with your fingertips. Let sit at room temperature for at least 30 minutes or up to 1 hour.
2. In a bowl, combine the melted butter, espresso, and molasses until blended.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Grill the steaks over high heat until darkly crusted, 3 to 4 minutes per side. Reduce the heat to medium-low (on a gas grill) or move the steaks to the low-heat area (on a charcoal or wood grill), cover, and grill for another 3 to 4 minutes for medium-rare to medium-done (135° to 140°F). Brush both sides with the espresso