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


  • boneless rib-eye steaks (about 2 pounds)
  • 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

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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