Recipe: Pan-seared rib-eye steaks with porcini and rosemary rub
Makes four to six servings 2 grass-fed boneless 2-inch thick rib-eye steaks, about 3 pounds total 1/2 cup soy sauce 1/4 ounce dried porcini...
Makes four to six servings
2 grass-fed boneless 2-inch thick rib-eye steaks, about 3 pounds total
1/2 cup soy sauce
1/4 ounce dried porcini mushrooms
1 tablespoon finely chopped fresh rosemary
2 teaspoons coarsely ground black pepper
1 tablespoon olive oil
Place steaks and soy sauce in a large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperatures two hours, turning occasionally.
Process porcini mushrooms in a spice mill to a fine powder. Mix 1 ½ tablespoons mushroom powder, rosemary and pepper in a small bowl. Reserve remaining mushroom powder for another use. Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.
Heat oil in a large, heavy skillet (preferably cast iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about eight minutes per side for rare. Adjust heat to medium if browning too quickly.
Transfer steaks to a plate platter; tent with foil to keep warm. Let rest 10 minutes.
Cut into 1/2-inch thick slices; serve warm.
Adapted from "The Epicurious Cookbook" by Tanya Steel and the editors of Epicurious.