French Style Steaks and Skewers of Rosemary Scented Morels
|Morel mushrooms||24 , brushed clean|
|Ground pepper||1 Teaspoon (Plus Pepper To Taste)|
|Salt||3⁄4 Teaspoon (Plus Salt To Taste)|
|Unsalted butter||2 Tablespoon, cut into bits|
|Rosemary branches||4 (Each About 8 Inches Long)|
|Boneless rib eye steaks||1 1⁄4 Pound (4 Steaks, Each About 1/3 Lb (155 G) And 1/2 Inch (12 Mm) Thick)|
1.Prepare a fire in a grill.
2.Thread morels on 4 skewers.
(If you are using wooden skewers, first soak in water to cover for 20-30 minutes.) 3.Sprinkle mushrooms with 1 teaspoon pepper and the 3/4 teaspoon salt and dot with the butter.
4.Place a 12-inch (30-cm) square of heavy-duty aluminum foil on the work surface.
5.Keep the rosemary branches on it in a single layer.
6.Top the length of rosemary with a skewer.
7. When coals are medium-hot, place the skewer-topped aluminum foil on grill and grill for 3 to 4 minutes turning the skewers often, so that the mushrooms are cooked through.
8.Remove and discard the rosemary branches.
9.Coat each skewer in the buttery juices before serving.
10.Keep warm until the steaks are grilled.
11. Place steaks on rack over hot coals and grill.
12.Turn once, for 2-3 minutes on each side for medium-rare, 3-5 minutes on each side for medium.
13. Season with salt and pepper .
14.Take 4 individual plates.
15.Top each steak with more skewer and serve.