Reverse Seared Steak with Mushroom Sauce
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Transport your tastebuds to flavor town with our mouthwatering Reverse-Seared Steak with Mushroom Sauce. This winning combination of perfectly cooked steak topped with rich mushroom sauce is sure to delight and leave you begging for more. Follow our simple recipe below for better-than-restaurant-quality results right from your own grill. Your tastebuds will thank you!
Reverse sear directions
Use just a bit of W Sauce for a binder on your steak - then season your steak with Brisket rub first. Once fully seasoned add a second layer of Ancho Espresso seasoning.
Sit out at room temperature for 30 minutes
Set Grill to 275 degrees - once grill temp is reached place your seasoned steak on the grill (indirect - away from any flames)
Grill until the steak is at 120 degrees internal temperature.
Once the internal temperature of the steak is at 120 remove from the grill and place on a cutting board or glass container with a pat of butter on top. Let rest for 5 - 10 minutes.
While the steak is resting ramp up your grill to 600 degrees
After its rested take your steak (using tongs) and flip it onto the grill over the flames butter side down (Be careful the butter will activate the flames) - Sear for about 30 - 45 seconds each side.
Let rest for another 5 minutes - slice against the grain and enjoy.
In a stock pot add a pat of butter, mushrooms, 1 tablespoon Ancho Espresso Rub and ¼ cup W Sauce and place on the grill while your steak is cooking.
Cook until the mushrooms are to your desired softness. Roughly 10 - 15 minutes tossing around occasionally. When are done you can place them on the indirect side of your grill to stay warm or remove altogether.
- If you want a little spice with your mushrooms you can use Fireshire from Bear and Burtons (instead of W Sauce)