Ingredients for the steaks
- 4 American Grass Fed Ribeye Steaks, 9oz each
- Kosher salt and cracked black peppercorn
Ingredients for the Sauce:
- ¼ cup olive oil
- 1 pint of cherry tomatoes
- 1 pint yellow cherry tomatoes
- 2 cups of wild mushrooms (shiitake, oyster, etc)
- 2 garlic cloves, minced
- ½ tsp red pepper flakes
- 1 tsp thyme
- Salt & pepper, to taste
Start the grill.
Heat the olive oil in a sauté pan over medium heat. Add all the cherry tomatoes. Bring to a simmer, cover and cook for 5-6 minutes until the tomatoes have burst. Remove the lid, add the mushrooms, garlic, red pepper flakes, thyme, and salt to taste. Lower the heat and continue to simmer for another 5 minutes.
While the Tomato Wild Mushroom Sauce is simmering, season the steaks. Grill the steaks for 3 minutes on medium high heat. Turn the steaks and cook for another 3 minutes. Move to low temperature area of the grill and finish cooking, bringing the steaks to 125-130F. Remove the steaks from the grill and let rest for 5 minutes.
Plating: Serve the steaks with the cherry tomato and wild mushroom sauce.