2 32-ounce Ribeye Steaks
For the Simple: Take the steaks out of the fridge 30 minutes prior to use. Preheat a grill over medium-high heat.
1 1/2 pounds New Potatoes (rinsed and sliced into 1/2-inch rings)
2 Garlic cloves (smashed)
2 sprigs Rosemary (leaves removed and chopped)
Salt and Pepper
Put the potatoes in a large bowl and toss in the garlic clove and rosemary. Pour 3 to 4 tablespoons of olive oil over the potatoes and toss to coat. Season generously with salt and pepper.
Place potatoes in a large packet of foil, ensuring the packets are well sealed. Place on the grill and cook 25 to 30 minutes, or until fork tender.
While the potatoes are cooking, work on the steaks. Season the steaks with salt and pepper. Drizzle the steaks lightly with olive oil and then lay on the grill. Caramelize the steaks, cooking to develop a deep brown color, about 5 to 6 minutes on the first side. Flip and cook on the other side until desired doneness. Remove the steaks from the pan and let rest for 10 minutes before slicing and serving.
2 tablespoons Sherry Vinegar
For the Special: After seasoning the steaks, rub with the sherry vinegar. Drizzle with olive oil and place on the grill to cook to desired doneness.
2 bunches Wild Spring Onions (cleaned and root end trimmed)
Cut the greens off the spring onions and cut them into 1-inch pieces. Add them to the packet of potatoes. Place a saute pan over medium-high heat and add 2 tablespoons of olive oil. Then add the spring onions, seasoning with salt and pepper. Cook until slightly charred and tender, about 5 minutes. Remove and set aside.
3 tablespoons Dried Porcini (ground)
3 tablespoons Brown Sugar
For the Spectacular: Combine the porcini powder and brown sugar in a small bowl. Season the steaks with salt, sherry vinegar and then rub the brown sugar porcini mix generously on the steaks.
Cook on the grill to desired doneness (about 25 to 30 minutes for medium rare).
3 tablespoons Butter
1 pound Morels (sliced lengthwise in half; rinsed and air dried)
1/3 cup Dry Tawny Port Wine
Place a sauté pan over medium high heat. Add equal parts olive oil and butter, about 2 tablespoons each. Toss in the morels and let sit for a minute without stirring or touching. Then stir the mushrooms and gently season with a little salt. Add the port and bring the liquid up to a simmer quickly.
Once the morels are cooked, about 2 to 3 minutes, add one more tablespoon of butter and swirl the pan to emulsify. Taste and adjust seasoning.
Serve the steak with the potatoes, grilled spring onions and the morel port sauce.
1. Ribeye steaks have beautiful marbling; the inter-muscular fat allows the steak to be self-basting.
2. Create porcini dust by buying dry porcini mushrooms and grind them in your spice grinder.
3. With thick cuts of meat, close the grill and use convection heat to cook the steaks.
4. Bring steaks to room temperature before grilling.
5. Allow the steaks to rest before carving.
6. To clean morels, halve and soak in water.