Smokers Savory Rib-Eye with Sliced Mushrooms
Let's get grilling
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.
Cooking for 4 people
Ingredients
-
boneless rib-eye steaks (about 2 pounds)
4
-
kosher salt and ground black pepper (to taste)
-
salted butter
3 tablespoons
-
Savory Choice beef demi-glace (prepared according to package directions)
1 6-ounce pack
-
fresh, sliced mushrooms
1½ cups
Credit: Recipe created by Rescue Smokers competition barbecue team for the One Bite Challenge presented by Walmart category of the Kingsford® Invitational.

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