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.