Dry Rubbed Bison Smoked Rib-Eye with Blackberry Soy Balsamic Sauce, Grilled Broccoli Rabe and Grilled Mushrooms
- Level: Intermediate
- Yield: 2 servings
- Total: 2 hr
- Active: 1 hr
Ingredients
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1 teaspoon garlic powder
2 bone-in bison rib-eye steaks
1/4 cup hickory chips, soaked in water overnight
1/4 cup Earl Grey tea
1 bunch broccoli rabe, tough ends removed
Extra-virgin olive oil
1 pound mixed mushrooms, such as cremini and shiitake, stems removed
Crushed red pepper flakes
1 red onion, diced
1 tablespoon grated ginger
1/4 cup balsamic vinegar
1/3 cup blackberry preserves
3 tablespoons soy sauce
1/2 cup blackberries, sliced
1 cup veal demiglace
Directions
Special equipment:
4-inch hotel pan, 2-inch perforated pan, grill pan- Combine the salt, pepper and garlic powder in a small bowl. Liberally coat the rib-eyes with the seasoning and set aside.
- Set up a smoker on the stove top by adding the wood chips and tea to the bottom of a foil-lined 4-inch hotel pan. Set another piece of foil over top. Set a 2-inch perforated pan over the top and cover with foil. Turn the heat to medium-high and allow the wood chips to smoke for 10 to 15 minutes.
- Meanwhile, soak the broccoli rabe in water for 25 to 30 minutes.
- Uncover the pan, then add the rib-eyes. Turn off the heat, cover again with foil and smoke for 5 to 7 minutes. Flip the rib-eyes, cover with foil and let sit for 10 minutes.
- Heat a grill pan over medium-high heat. Brush the smoked rib-eyes on both sides with olive oil. Place on the grill pan and cook for 5 to 6 minutes for medium-rare, flipping halfway through. Remove from the grill and allow to rest for 10 minutes. Reserve the grill pan.
- Toss the mushrooms with 2 tablespoons olive oil, a pinch of red pepper flakes and salt. Lay the mushrooms cap-side down on the grill pan and cook until charred and soft, 5 to 6 minutes, flipping halfway through. Remove from the grill, slice into strips and set aside. Reserve the grill pan.
- Drain the broccoli rabe and place on the grill pan. Cook until the water has steamed off and the broccoli rabe is charred. Drizzle with olive oil, season with salt and red pepper flakes and set aside.
- Place the onions and 2 tablespoons olive oil in a medium saucepan. Season with salt and sweat over medium-high heat until soft and translucent, 5 to 7 minutes. Add the ginger and stir to combine. Add the balsamic vinegar, blackberry preserves, soy sauce and half of the blackberries. Bring to a boil, then reduce the heat and simmer for 2 to 3 minutes.
- Add the demiglace, return to a boil and reduce until the sauce is thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in the remaining blackberries.
- To serve, remove the bones from the rib-eyes, but reserve for plating. Slice the meat against the grain. Pour any juices on the cutting board into the sauce. Plate the sliced rib-eye alongside the grilled broccoli rabe and mushrooms. Spoon the sauce over the rib-eye and enjoy!