Total Time: 20-25 Minutes
- 1 Bourbon infused cedar plank
- 4 5- to 6 oz. beef tenderloin steaks
- Porcini mushroom seasoning ( see below)
- Rosemary for garnish
Porcini mushroom seasoning:
- 1 ounce dried porcini mushrooms
- 2/3 cup kosher salt
- 1 tablespoon red pepper flakes
- 2 teaspoons dried thyme
- 1 teaspoon freshly ground black pepper
Pulse the dried mushrooms in a clean spice grinder until they are finely ground. Transfer the mushroom powder to a bowl and add the salt, red pepper flakes, thyme and pepper. Mix thoroughly to incorporate.
You will have more then you need for this recipe, store the leftover powder in an airtight container. It will keep for several months, if it lasts that long.
- Preheat grill to 400º- 450º F.
- Generously season steaks with porcini seasoning on both sides.
- For first time use, season the plank by lightly toasting each side before cooking food. This imparts more intense flavor and helps prevent warping. Take plank out of vacuum sealed bag, place on grill, close the lid and heat for 1-2 minutes. Turn plank over, close lid and heat for an additional 1-2 minutes.
- Sear the steaks for 2-3 minutes on one side. Once plank begins to crackle place steaks on the plank, uncooked side down.
- Move it to indirect heat and re-close lid.
- Cook steaks about 20 minutes, until a meat thermometer inserted into the thickest part of the steak reads 130 degrees F for medium-rare. If you would like to add some more smoke flavor move the plank to direct heat for a few minutes and let it char. Remove the plank from the grill, let it rest for a few minutes, slice it up and enjoy.
NOTE: Plank cooking times will vary.
Caution: If grill becomes too hot, the plank may start to burn; use a spray bottle filled with water to extinguish any flames, adjust heat and continue cooking.