Mushroom-Rubbed Plank-Roasted Steak

Name: Mushroom-Rubbed Plank-Roasted Steak
Yield: serves 4 as a main course
Ingredients: 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground pepper; 6 tablespoons roasted mushroom powder; 4 (8-ounce) beef tenderloin steaks, 1 1/2 inches thick; Smoked or flavored sea salt (page 187), for garnish; Crumbled blue cheese, for garnish

January 24, 2012

Plank cooking is a great technique for other foods besides fish. Steak cooked on a plank stays moist because of the damp smoke created by the soaked wood. The plank keeps the meat from drying out, and it also helps prevent flare-ups when grilling. In this recipe, the plank lends subtle smoky tones that harmonize with the roasted-mushroom rub. A garnish of smoked sea salt complements the earthy flavors. Aromatic wood planks for cooking can be purchased today at many kitchenware stores. More choices are available online (see Resources). Alder, cedar, hickory, maple, and oak are best for cooking. (see wood chart, page 11.)

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