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1
Make the marinade: mix together the oil, salt, pepper, and the garlic in a small bowl.
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2
Put the steak in shallow bowl or a dish and rub the mixture all over the meat.
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3
Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days.
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4
Turn the meat from time to time to coat both sides evenly.
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5
To prepare: remove the steak from the refrigerator at least an hour before cooking.
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6
When you are ready to grill, prepare a charcoal fire so that you have areas of higher and lower heat.
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7
Drain off any excess oil from the steak.
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8
Sear the steak over the high-heat area of the grill for 3 to 4 minutes per side.
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9
Remove the grill rack and sprinkle 2 cups soaked hickory or oak chips on the low-heat part of the fire.
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10
Replace the grill and place the steak over the low-heat area.
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11
Cover the grill, but turn the steak frequently; this should take 10 to 20 minutes more, depending on the thickness of the steak and the heat of the fire.
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12
Check the interior of the meat with an instant-read thermometer, and remove the steaks at 5 to 7 degrees below the desired degree of doneness.
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13
Let the steak rest, covered loosely with foil, for 10 minutes or so before carving.
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14
To carve, cut the loin meat and the fillet meat away from the bone.
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15
Cut into 1/2-inch-thick slices.
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16
Arrange meat on a platter with the lemon wedges.
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17
Serve with vinaigrette (recipe below).
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18
Place the dried mushrooms in a glass measuring cup or bowl.
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19
Add enough boiling water to cover and soak for at least 30 minutes.
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20
Remove the soaked mushrooms with a slotted spoon.
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21
Chop them and set them aside.
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22
Carefully pour the soaking liquid into a saucepan, leaving the last bit of liquid and any grit behind.
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23
Add the vermouth or sherry and the chicken or veal stock and bring to a boil.
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24
Continue to boil until the flavors are concentrated and the sauce is reduced to about 1/2 cup.
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25
Set aside while you cook the mushrooms.
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26
Heat the 2 tablespoons olive oil in a large skillet over medium-high heat.
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27
Add the fresh mushrooms and shallots or garlic and cook and stir for 2 to 3 minutes.
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28
Put in the reserved dried mushrooms and continue to cook for 2 to 3 minutes more.
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29
If any liquid accumulates in the skillet, pour it into the saucepan with the reduced sauce.
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30
Boil the sauce briefly, if you wish, to intensify the flavors further.
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31
Pour the reduced sauce over the mushrooms and add both vinegars.
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32
Using a whisk, beat in enough of the remaining oil to form a slightly thick, homogenous vinaigrette.
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33
Taste for salt and pepper and red wine vinegar and serve with steak
