Mushroom-Rubbed Plank-Roasted Steak

• 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

1. Soak four 1-inch-thick roasting planks (7 inches by 11 3/4 inches) in water for 1 hour.
2. Prepare a medium heat fire (375F) in a wood-fired cooker for both direct and indirect cooking.
3. The grate where the plank will be placed should be about 8 inches above the heat source.
4. Combine the salt, pepper, and mushroom powder in a small bowl.
5. Pat the steaks dry and rub all over with the dry mixture.
6. Drain the planks and mark on one side by placing over direct heat either on a grate or over coals until lightly charred.
7. Turn the planks over and rub them very lightly with olive oil, and move to indirect heat.
8. Heat a cast-iron skillet over high heat.
9. Sear the steaks on both sides, then transfer to the charred side of the planks.
10. Cover the cooker so that smoke surrounds the food and imparts flavor.
11. Roast for 12 to 15 minutes for medium-rare.
12. Remove steaks, planks and all, from the heat and let rest for 5 minutes before serving.
13. The steaks can be served on the planks or on plates.
14. Garnish with smoked salt and a dollop of crumbled blue cheese.

kosher salt, freshly ground pepper, mushroom powder, beef tenderloin, salt, blue cheese

Taken from www.epicurious.com/recipes/food/views/mushroom-rubbed-plank-roasted-steak-391786 (may not work)