Pan-seared Rib-eye Steaks with Porcini and Rosemary Rub
Master the art and science of meat preparation with this simple recipe from Aidells Sausage founder Bruce Aidells. He starts with grass-fed boneless rib eye and a simple soy-sauce marinade. But the secret to this meat’s success is the porcini-focused spice rub. Dress it up with Wild Mushroom–Potato Gratin (page 272) or down with fries and beer on a Friday night in.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
Place the steaks and soy sauce in a large resealable plastic bag. Seal the bag, releasing excess air; turn to coat. Let the steaks marinate at room temperature 2 hours, turning occasionally.
Step 2
Process the porcini mushrooms in a spice mill to a fine powder. Mix 1 1/2tablespoons mushroom powder, the rosemary, and pepper in a small bowl (reserve any remaining powder for another use).
Step 3
Drain the steaks; pat dry. Sprinkle the mushroom-rosemary rub generously over both sides of the steaks, pressing to adhere.
Step 4
Heat the oil in a heavy large skillet (preferably cast iron) over medium-high heat. Fry the steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.
Step 5
Transfer the steaks to a plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.
