-
1
In a small bowl, combine the garlic powder, salt, and pepper.
-
2
Sprinkle one-quarter of the rub on each side of the steaks, pressing firmly until it sticks.
-
3
Drizzle the steaks with the oil and set aside for 30 minutes.
-
4
Prepare your grill by scraping it, oiling it, and heating it to medium-high.
-
5
When the grill is hot, lay the steaks in the center and grill them for 4 minutes without moving.
-
6
Turn the steaks 45 degrees and grill for another 3 minutes.
-
7
Flip the steaks and grill for 4 minutes, turn 45 degrees, and grill for an additional 3 minutes for rare.
-
8
A meat thermometer inserted in the thickest part of the steaks should read 115 F.
-
9
Remove the steaks from the grill, transfer them to a cutting board, and let rest for 5 to 10 minutes.
-
10
Cut each steak crosswise into 1/2-inch slices.
-
11
Divide the meat among 4 plates, sprinkle with sea salt, and spoon the mushroom ragout on top.
-
12
Cut the mushrooms into 3/4-inch pieces.
-
13
Heat the oil in a large skillet over medium heat.
-
14
Add the mushrooms, stir until they are fully coated, and saute them for 3 minutes.
-
15
Add the herbs, shallots, and garlic.
-
16
Saute for 2 more minutes, or until the mushrooms just begin to brown on the edges.
-
17
Add the vinegar and Worcestershire sauce and reduce the heat to low.
-
18
Simmer for 25 minutes, or until the sauce begins to look like a syrup.
-
19
Remove from the heat.
