Freshly picked porcini are the true stars of this dish. The bison steaks can be replaced with any New York strip loin, bone-in rib-eye, T-bone, or tenderloin steaks.
This recipe is one of my favorite dinners to make on a camping trip: I bring along all the ingredients except for the mushrooms. If I am lucky enough to find them, dinner becomes a feast.
Excerpted from Savor by Ilona Oppenheim (Artisan Books). Copyright © 2016. Photographs by Ilona Oppenheim.
For the ribeye:
- 4 1/2 Cups sliced fresh porcini mushrooms or 3 ounces dried porcini
- 2 Tablespoons ghee (recipe follows), plus more for brushing on the steaks
- 2 Tablespoons finely chopped shallots
- 1 Teaspoon finely chopped fresh rosemary
- 1/3 Cup white wine for fresh mushrooms, ¼ cup plus 3 tablespoons if using dried mushrooms
- 1 Teaspoon lemon juice
- 1 Tablespoon unsalted butter
- Flaky sea salt and freshly ground pepper
- 4 rib-eye bison steaks
- 2 Tablespoons extra-virgin olive oil
For the ghee:
- 1 Pound high-quality unsalted butter
For the ribeye:
If using dried mushrooms, soak them in 2 cups warm water for 15 minutes. Carefully remove the mushrooms and reserve 1 tablespoon of the soaking liquid. If the mushrooms are gritty, pour the soaking liquid through a coffee filter to remove the grit.
Heat the ghee over high heat in a large skillet. Add the mushrooms and sear them undisturbed on one side until browned, about 8 minutes. Add the shallots and rosemary and sauté, stirring, for about 2 more minutes, until the liquid from the mushrooms has evaporated.
Add the white wine and lemon juice. If using dried mushrooms, add the reserved soaking liquid. Cook over high heat until the liquid reduces by one-third. Turn off the heat and swirl in the butter. Add salt and pepper to taste. Set aside and keep warm.
Brush the steaks with some ghee and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Grill the steaks or sear them in a cast-iron pan over high heat to an internal temperature of 110 degrees F to 115 degrees F, about 5 minutes per side, depending on the thickness of the steak. Let the meat rest on a platter for 10 minutes before slicing.
Spread the mushroom sauce over the steaks. Drizzle the finished dish with olive oil before serving.
For the ghee:
Cut the butter into squares and place in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer the butter. After about 8 minutes, when the foam subsides and the butter turns a golden color, start stirring as it continues to simmer. When the butter foams a second time, after another 8 minutes, turn off the heat.
Let the butter cool down for a couple of minutes. Line a sieve with cheesecloth and set it over a bowl. Strain the butter through the cheesecloth. Discard the milk solids that remain in the cheesecloth.
Store the ghee in an airtight container at room temperature for up to 3 months. (Removing the milk solids inhibits spoilage, so it is okay to store at room temperature.) If you store it in the refrigerator, you can keep it for up to 1 year.