A night of al fresco dining next to a grill in the backyard can be a great way to spend an evening. Nearly any type of food can be grilled, and steaks tend to be especially good when cooked over an open flame.
The following recipe for 鈥淕rilled Rib-Eye Steaks with Mushroom-Shallot Butter鈥� from Laurie McNamara鈥檚 鈥淪imple Scratch鈥� (Avery) is sure to please, especially when coupled with McNamara鈥檚 recipe for 鈥淏aked Beans,鈥� a must-have staple for any backyard barbecue.
Grilled Rib-Eye Steaks with Mushroom-Shallot Butter
Serves 4 to 6
8聽聽 聽tablespoons (1 stick) plus 3 tablespoons unsalted butter, at room temperature
1鈦�2聽聽 聽cup sliced shallot
1聽聽 聽heaping cup sliced cremini
聽聽 聽mushrooms
2聽聽 聽large cloves garlic, minced
1聽聽 聽teaspoon coarsely chopped fresh thyme leaves
1鈦�4聽聽 聽teaspoon kosher salt, plus
聽聽 聽more as needed
1鈦�4聽聽 聽teaspoon coarsely ground black pepper, plus more as needed
4聽聽 聽to 6 steaks (such as rib-eye, New York strip or porterhouse)
Melt 1 tablespoon of the butter in a medium skillet over medium-low heat. Add the shallot and cook until golden and slightly crispy, 7 to 8 minutes. Use a slotted spoon to transfer the shallot to a clean plate. In the same skillet, melt 2 tablespoons of butter, then add the mushrooms, garlic, thyme, salt, and pepper. Stir and cook until the mushrooms are softened, about 5 minutes. Transfer to the plate with the shallot and let cool.
In a small bowl, use a rubber spatula to blend the remaining 8 tablespoons of butter with the cooled mushroom mixture until combined.
Place the butter in the center of a piece of parchment paper. Bring the edges together and press with your fingers to form the butter into a log. Roll and twist the ends before popping the butter into the refrigerator for at least 20 to 30 minutes.
Set the steaks on the counter for 30 minutes to bring them up to room temperature. Meanwhile, preheat a grill or grill pan to medium-high or about 400 F. Season both sides of the steaks with 2 pinches of salt and a pinch of pepper.
Grill each steak for 6 to 8 minutes per side, depending on the thickness and the desired doneness. Tent with aluminum foil and let rest for 5 minutes.
Slice the mushroom butter into coins and top each of the steaks with two coins before serving.
Baked Beans
Serves 10
2聽聽 聽15-ounce cans navy beans, drained and rinsed
4聽聽 聽slices applewood- or pecan wood-smoked bacon, cut into 1-inch pieces
1聽聽 聽cup diced yellow onion
11鈦�2聽聽 聽cups ketchup
1鈦�4聽聽 聽cup plus 2 tablespoons unsulphured molasses
1鈦�2聽聽 聽cup packed dark brown sugar
11鈦�4聽聽 聽teaspoons ground mustard
1聽聽 聽teaspoon ground cloves
1聽聽 聽teaspoon kosher salt
Preheat the oven to 350 F.
Combine the bacon and onion in a medium Dutch oven. Slowly cook over medium heat until the onion is tender and the bacon is cooked, 8 to 10 minutes.
Meanwhile, in a medium bowl, whisk together the ketchup, molasses, sugar, ground mustard, ground cloves, and 1 cup water to combine. Add the cooked beans and pour the mixture into the pot with the bacon and onion. Stir, cover and bake for 1 hour, stirring every 20 minutes.
Add the salt and stir. Uncover and let sit for 15 to 20 minutes before serving.聽
