Chef Tom cooks up the most delicious rice dish over a charcoal fire on the Kamado Joe Kettle Joe, with a truly impressive steak. This is Strip Steak with Mushroom Risotto.
Strip Steak with Mushroom Risotto
Chef Tom creates an amazing recipe on the Kamado Joe Kettle Joe. Enjoy perfectly cooked Strip Steak and Mushroom Risotto over a charcoal-fired flame for an unforgettable taste.
- 1 Creekstone Farms Prime Strip Steak
- Cattleman’s Grill California Tri-Tip Steak Seasoning, fine ground
- 2 tbsp unsalted butter
Saica Sicilian Extra Virgin Olive Oil
- 1/4 cup shallot, minced
- 3 cups (about 6 oz) portobello mushrooms, diced
- 2/3 cup arborio rice
- 1/4 cup white wine
- 1 clove garlic, minced
- 3-4 cups chicken stock
- 1/3 cup pecorino romano cheese, finely grated
- Fill the firebox of your Kamado Joe Kettle Joe with lump charcoal. Light the charcoal and build a hot coal bed, stabilizing the temperature of the grill around 500ºF with the grill set up for direct grilling. Bank the majority of the coals toward the back of the grill for two zone cooking.
- Preheat a Lodge 10” Cast Iron Skillet on the grill.
- Place a quart of chicken stock in a small sauce pot and bring to a simmer. Keep warm, covered, on the grill.
- Season your steak with Cattleman’s Grill California Tri-Tip Steak Seasoning, ground in a spice grinder.
- Sear the steak on both sides inside the skillet. Cook until the internal temperature reaches 120ºF. Remove from the grill .Wrap in foil and set aside.
- Melt one tablespoon of butter and one tablespoon of Saica Sicilian Extra Virgin Olive Oil in the skillet with the fond from the steak. Add the shallots to the skillet and cook briefly (one minute). Add the diced portobello mushrooms. Cook until browned and softened. Remove the shallots and mushrooms from the skillet.
- Drizzle another tablespoon of Saica Sicilian Extra Virgin Olive Oil in the skillet. Add the rice and toast for a minute, stirring frequently.
- Add the wine to the skillet and cook until it is almost entirely reduced out (skillet nearly dry). Stir in the garlic and let cook for about 30 seconds.
- Ladle in the hot chicken stock, about 1/2 cup at a time, stirring constantly until the liquid has been absorbed. Continue adding 1/2 cup of liquid at a time until the rice is softened and a creamy sauce is formed.
- Stir in the cheese and last tablespoon of butter.
- Slice the steak and serve over risotto.
- Serving Size
- 25.27 oz
- per serving
- 70 grams
- 130 grams
- 52 grams
- 2127 milligrams