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Smokers Savory Rib-Eye with Sliced Mushrooms

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  • Yields: 4 Servings
  • Cook time: 15 minutes
  • Prep time: 15 minutes


  • 3–4 boneless rib-eye steaks (about 2 pounds)
  • kosher salt and ground black pepper (to taste)
  • 3 tablespoons salted butter
  • 1 6-ounce pack Savory Choice beef demi-glace (prepared according to package directions)
  • 1½ cups fresh, sliced mushrooms


  1. Build a charcoal fire for high heat direct grilling with Kingsford® charcoal. Season the steaks with salt and pepper and set aside.
  2. In sauté pan, melt the butter and 2 teaspoons of the demi-glace. Add the mushrooms and cook until softened, stirring occasionally, about 5 minutes.
  3. Place the steaks on the grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Let rest for 5–10 minutes.
  4. To assemble, cut steaks into one-bite slices (1-inch x 2-inch), place 2–3 sliced mushroom pieces on top of each slice and drizzle bites with the remaining demi-glace.

For safe meat preparation, reference the USDA website.

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