Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Grinding dried porcini mushrooms in a spice mill creates a deeply flavorful coating for the steaks. Ingredients:
2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total) |
1/2 cup soy sauce |
1/4 ounce dried porcini mushrooms* (half of 1/2-ounce package) |
1 tablespoon finely chopped fresh rosemary |
2 teaspoons coarsely ground black pepper |
1 tablespoon olive oil |
Directions:
1. Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally.
2. Process porcini mushrooms in spice mill to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).
3. Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.
4. Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.
5. Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.
6. *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
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