Back when I started cooking steaks the world was a different place! We didn’t have YouTube or a massive community of BBQ cooks who could show me the right way to do things. What we did have was a bunch of guys hanging out in forums just throwing around their latest recipe creations, and that's exactly where I found this one! I made this steak about every way possible trying to dial it in and it was a great way for me to learn a thing or two and impress the Mrs. in the process. Check out the recipe below and try this one yourself! Guaranteed to get you out of the doghouse!

Ingredients:
1 - Package Fresh Rosemary
1 - Package Fresh Thyme
1 - Choice Bone-in Ribeye
1 - package of Whole Mushrooms
1 - stick Kerrygold butter
1 - bundle of Chives (for the frills)
1 - bottle of cheap Soy Sauce
¼ cup - Heavy Cream
Kosmos Q Cow Cover Rub
Kosmos Q Texas Beef Rub

Recipe:
Step 1 - Marinate your steak in a generous amount of soy sauce for about 30-45 minutes. These steaks are about 1in ¼ thick so if your steak is thinner, cut the time down a bit so it doesn’t get too salty.
Step 2 - Push all the air out of the plastic bag and throw it in the fridge.
Step 3 - Get the cooker going and get your coals nice and hot for an indirect cook.
Step 4 - Pull that steak out of the marinade, season generously with Cow Cover and Texas Beef (or whatever you have/like)
Step 5 - Start your mushrooms in the cast iron, or do these on the stove if you prefer.
Step 6 - Put the steak opposite of the fire until it reaches 100 Degrees F. Then sear it and baste it with some herb butter while she rests! Pull your steak at 127 degrees F for perfect medium-rare doneness!
Step 7 - Take this opportunity to add the heavy cream to start thickening up the mushroom cream sauce.
Step 8 - Let your steak rest for at least 15 minutes and carve it up nice and pretty.

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Music by: Epidemic Sound
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