This recipe is brought to you with support from our sponsor, UMAi Dry.
This dish is all about umami—the rich umami flavor of an aged UMAi Dry steak paired with the smoky earthy flavors of bacon and shiitake mushrooms. Cook the panfry on your grill’s side burner, or place the pan on the grate or directly in the embers.
Step 1: Set up your grill for direct grilling and preheat to high. If working with charcoal, leave about one-third of the grill coal-free for a safety zone in case of flare-ups.
Step 2: Generously season the steaks on both sides with salt, pepper, and hot red pepper flakes.
Step 3: When ready to cook, brush and oil the grill grate. Grill the steaks until done to your liking, turning once with tongs, 3 to 4 minutes per side for rare (125°F) or 4 to 6 minutes per side for medium-rare (135°F). Move the steaks to the safety zone if flare-ups occur. Transfer the steaks to a platter or cutting board to rest.
Step 4: Meanwhile, make the Bacon-Shiitake Panfry: On a side burner or using the still hot grill, saute the bacon in a cast iron skillet until it renders its fat, 3 minutes. (If you need more fat, add the 1 tablespoon of olive oil.) Add the shallots and bell pepper and cook until just beginning to brown, 3 minutes. Add the shiitakes and parsley and saute until cooked, stirring as needed, 2 minutes. Season to taste with salt and pepper. Pour the panfry over the steaks and serve at once.
To age your own steak at home, try the UMAi Dry Steak Starter Kit.