Ribeye Steaks with Porcini Mushroom and Rosemary Rub

19 10 2010

I found this recipe a while back while searching epicurious. The thing that I found most interesting was that they used used ground dried mushrooms to make the rub. Man, all I can tell you is that those people are genius! This is by far the best new steak recipe that I’ve found in years.

  • 2 2-inch-thick grass-fed boneless rib-eye steaks
  • 1/2 cup soy sauce
  • 1/4 ounce dried porcini mushrooms
  • 1 tablespoon finely chopped fresh rosemary
  • 2 teaspoons coarsely ground black pepper

First thing to remember, when doing short marinade durations, do them at room tempurature. At the very least, bring the meat to room temp prior to cooking/grilling. For this application, place the steaks and the soy sauce in a zipper bag, seal it up and let it marinate at room temperature for two hours.

While that is working, grind the dried porchini mushrooms (in a spice mill/coffee grinder/food processor) and combine the powder with the rosemary and pepper for the rub. Remove the steaks from the bag, drain them and pat them dry. Sprinkle the rub liberally over both sides of the steaks, pressing it in to adhere completely.

I prefer to grill the steaks but you could also pan fry them in olive oil if you have a nice heavy cast iron pan. Cook to desired doneness then remove to a plate, tent with foil for 10 minutes and slice into 1/2″ slices.

Serve with your favorite sides. Please enjoy, I know I did!





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