Plank cooking is a great technique for other foods besides fish. Steak cooked on a plank stays moist because of the damp smoke created by the soaked wood. The plank keeps the meat from drying out, and it also helps prevent flare-ups when grilling. In this recipe, the plank lends subtle smoky tones that harmonize with the roasted-mushroom rub. A garnish of smoked sea salt complements the earthy flavors. Aromatic wood planks for cooking can be purchased today at many kitchenware stores. More choices are available online (see Resources). Alder, cedar, hickory, maple, and oak are best for cooking. (see wood chart, page 11.)

　　

Ingredients

serves 4 as a main course

　　1/2 teaspoon kosher salt

　　1/4 teaspoon freshly ground pepper

　　6 tablespoons roasted mushroom powder

　　4 (8-ounce) beef tenderloin steaks, 1 1/2 inches thick

　　Smoked or flavored sea salt (page 187), for garnish

　　Crumbled blue cheese, for garnish

　　

Step 1

Soak four 1-inch-thick roasting planks (7 inches by 11 3/4 inches) in water for 1 hour. Prepare a medium heat fire (375°F) in a wood-fired cooker for both direct and indirect cooking. The grate where the plank will be placed should be about 8 inches above the heat source.

　　

Step 2

Combine the salt, pepper, and mushroom powder in a small bowl. Pat the steaks dry and rub all over with the dry mixture.

　　

Step 3

Drain the planks and mark on one side by placing over direct heat either on a grate or over coals until lightly charred. Turn the planks over and rub them very lightly with olive oil, and move to indirect heat.

　　

Step 4

Heat a cast-iron skillet over high heat. Sear the steaks on both sides, then transfer to the charred side of the planks. Cover the cooker so that smoke surrounds the food and imparts flavor. Roast for 12 to 15 minutes for medium-rare. Remove steaks, planks and all, from the heat and let rest for 5 minutes before serving. The steaks can be served on the planks or on plates. Garnish with smoked salt and a dollop of crumbled blue cheese.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.