PORCINI-CRUSTED RIB-EYE STEAKS with BLACK GARLIC BUTTER

Makes 2 to 4 servings

BLACK GARLIC BUTTER

½ cup (112 g/1 stick) unsalted butter, at room temperature

1 tbsp (3 g) fresh thyme leaves

1 tsp Worcestershire sauce

Zest of 1 lemon

4 cloves black garlic, minced

Kosher salt

Freshly ground black pepper

STEAKS

1 (½-oz [15-g]) package dried porcini mushrooms

2 boneless rib-eye steaks, 1½” (4 cm) thick

Kosher salt

Freshly ground black pepper

Prepare the black garlic butter: In a medium-sized bowl, combine the butter, thyme, Worcestershire sauce, lemon zest and garlic, plus salt and pepper to taste. Using a spoon or silicone spatula, place the butter mixture on a piece of plastic wrap and roll it into the shape of a log. Twist the ends to seal, then refrigerate for 1 hour, or until ready to use.

Prep the steaks: In a spice grinder, process the dried porcini mushrooms to a fine powder. Transfer to a plate and set aside. Season the steaks with an even layer of salt and pepper, then press them into the mushroom powder to coat both sides well. Allow the steaks to sit at room temperature for 30 minutes, or until the grill is ready to cook.

Set up the EGG for 500°F (250°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 500°F (250°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 65 percent open. Make minor adjustments as necessary.

Once the EGG comes up to temperature, place the steaks on the cooking grid, leave the lid open and cook for 2 minutes. Rotate the steaks 90 degrees and cook for 2 minutes more. Flip the steaks and close the lid. Continue to cook until the steaks reach an internal temperature of 125°F (52°C) for medium rare, about 4 minutes, or until your desired doneness.

Transfer the steaks to a platter and top each steak with a slice of the black garlic butter. Allow the steaks to rest for 4 to 5 minutes before serving.