Spinalis Steak with Umami Seasoning & Brown Butter Potatoes

Grind dried mushrooms in a coffee or spice grinder until nearly powdered. Add salt and peppercorns, pulse until mixed. Combine with remaining salt.

For best results, season the steaks thoroughly, on all sides, with the umami seasoning. Allow them to sit for at least 40 minutes before beginning to cook.

Preheat your grill to 300°F (150°C). If you are using a charcoal grill, begin by igniting a medium to small load of charcoal. Open the bottom vent to setting 1 or 2. Once the charcoal has ashed over, rake it out a little but keep the charcoal to one side of the barbecue. Place the cooking grids in the highest position.

When the grill is up to temperature, place your steaks over the cool side of the grill, the one without charcoal. Cook the Spinalis steaks for 25 to 40 minutes, until an internal temperature of around 125°F (52°C).

While waiting for the steaks to reverse sear, cook the potatoes. Boil the clean potatoes in a pot for 5 to 10 minutes, until soft. Drain the potatoes and add the butter and cook over low heat for 10 to 15 minutes. Shake or stir the potatoes every so often but allow them to crisp on the outside a little, the butter will brown in the pot as you slowly cook, producing a savory and nutty scent. When you are ready to serve, season to taste with salt.

Remove the steaks to rest and rake the coals into a concentrated pile. Open the bottom vent wide and move the cooking grids to the lowest position within the grill. If the BBQ does not heat to searing temperatures, you can light and add a little more charcoal.

Sear the steaks over direct, high heat, for a minute, turn them slightly, and continue searing for another minute. Flip and repeat to get the best sear marks.

Serve the steak topped with salt, butter, or shards of parmesan cheese, as well as the potatoes and your favorite seasonal side dish.