WOOD-GRILLED RIB STEAK WITH ZINFANDEL SHIITAKE SAUCE
For the best results, build a fire with oak or mesquite chunks and grill over a wood fire.
Method: direct grilling
1. Lightly brush the steak on both sides with oil. Thickly crust each side with garlic, rosemary, salt, and pepper. Let marinate while you light your grill.
2. Set up your grill for direct grilling and build a 3 zone fire. Ideally you'll build your fire with wood chunks. If this is not possible, build a charcoal fire and toss the wood chips on the coals when the steak goes on. If using a gas grill, place wood chips in the smoker box or smoker pouch and run the grill on high until you see smoke.
3. Brush and oil the grill grate. Arrange the steak on the grill over the hot part of the fire. Grill for 2 to 3 minutes to sear the bottom. Move the steak to the moderate heat zone, giving it a quarter turn to lay on a handsome crosshatch of grill marks. Continue grilling until the bottom is darkly browned and beads of blood begin to appear on top, 6 to 8 minutes.
4. Invert the steak and return it to the hot zone. Sear the other side the same way, then move the steak to the moderate zone, again giving it a quarter turn. Continue grilling the steak until cooked to taste, 8 to 11 minutes per side for medium-rare, depending on the thickness of the steak
5. Transfer the steak to a cutting board and let rest for 3 minutes. Cut off the bone and set it aside. (If it's too rare, put it back on the grill to crisp it.) Thinly slice the steak slightly on the diagonal. Serve it fanned out on plates with the Zinfandel Mushroom Sauce spooned over it. Sprinkle with parsley and serve at once.
ZINFANDEL SHIITAKE SAUCE
Makes about 1-1/2 cups.
2. Add the stock and briskly simmer until the mixture is reduced by half again, about 5 minutes. If you start with very good stock, the mixture may be thick enough to serve as a sauce without the cornstarch. If not, stir the cornstarch-wine mixture to re-dissolve the cornstarch, then whisk it into the sauce. Boil for 1 minute: the sauce should thicken slightly. Whisk in salt and pepper to taste: the sauce should be highly seasoned.
GRILLED YORKSHIRE PUDDING
method: indirect grilling
For the most authentic flavor, use meat drippings--however nutritionally incorrect they may be. A vegetarian could use olive oil or melted butter.
2. Set up the grill for indirect grilling and preheat to high. Heat 2 tablespoons prime rib drippings to smoking in the drip pan or a roasting pan. (The roasting pan should measure about 9 by 14 inches.)
3. Pour the batter into the mold and tightly cover the grill. Cook until the pudding is puffed and nicely browned, about 20 minutes. Cut into squares for serving.
© 2006 Steven Raichlen | site design Benjamin Wilchfort