Grilled Cowboy Steak with Herbs and Peppers

Ingredients:

• 1 2-piece beef steak "Ribeye" on the bone (loin cut with bone thickness 5-7 cm and weight 1 kg), trim off excess fat
• 20 g dried porcini mushrooms
• 2 cloves garlic, chopped
• 1 tbsp. balsamic vinegar
• 1 tbsp. l. dark brown sugar
• 2 tbsp. Worcestershire sauce
• 2 tbsp chopped fresh rosemary
• 1/4 tsp dried pepper flakes
• Coarse salt
• 4 tbsp (60 g) butter, room temperature
• 2 feathers green onions, cut into rings
• 2 tbsp chopped fresh parsley
• 2 tbsp. l. olive oil
• 250 grams of small sweet peppers of different colors
• Juice of 1 lemon

Preparation:

1. Place the steak flat side down on a cutting board. Tie the meat tightly with kitchen string (including the bone) to help it hold its shape while cooking.
2. Grind the mushrooms in a spice grinder or blender. Transfer the chopped mushrooms to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1.5 tablespoons rosemary, pepper flakes, and 2 teaspoons salt.
3. Make 8 deep slits in the steak, 2.5 cm apart, and fill each with some of the mushroom mixture, then rub the outside with the remaining mixture. Place the steak on a platter, cover with plastic wrap, and refrigerate for 2-4 hours. Remove the steak from the refrigerator 1 hour before cooking.
4. Meanwhile, in a bowl, combine the butter, green onions, parsley, the remaining 1 tablespoon Worcestershire sauce, 1/2 tablespoon rosemary, and 1 teaspoon salt. Cover and refrigerate.
5. Preheat the grill to medium-high heat. Prepare the grill for indirect heat: For a gas grill, turn off the burners on one side and leave the burners on the other. For a charcoal grill, move the coals to one side.
6. Brush the steak with olive oil, then place it on the cool side of the grill (not direct heat). Cover and cook, turning, until the meat reaches 115-120°F (43-48°C), about 20-30 minutes.
   
   Transfer the steak to the hot side of the grill (direct heat) and continue grilling until the temperature reaches 135°F (55°C), another 3-5 minutes per side. The steak will be almost rare and still light pink inside. Transfer the steak to a cutting board, brush with a little of the herb butter mixture, and let it rest for 15 minutes.
7. Meanwhile, place the peppers on the grill and grill over direct heat, turning and brushing with lemon juice and salt, until charred, 8 to 10 minutes. Brush the cowboy steak with the remaining herb butter and serve with the roasted peppers.