Rib Eye Steaks With Porcini Rub Recipes

PORCINI-RUBBED RIB-EYE

Steps:

• Preheat the oven to 425 degrees F.
• Combine the salt, porcini powder, brown sugar, garlic powder and cayenne in a bowl. Use your fingers to make sure the ingredients are evenly distributed. Rub the steaks generously with the rub. Let sit for a few minutes.
• Heat a saute pan or cast-iron skillet over high heat until very hot.
• Lightly oil the steaks. Working in batches, place one of the steaks in the skillet and get a good sear on both sides, 6 to 7 minutes per side. Add the garlic, 2 sprigs thyme and 2 tablespoons butter to the pan and use a spoon to baste the steak with the butter. Remove the steak to a wire rack set over a baking sheet. Repeat with the remaining steak, thyme and butter.
• Add the garlic to the rack with the steaks and roast until the steaks reach the desired doneness, 10 to 15 minutes for medium rare. Let rest in a warm spot for 7 to 8 minutes. Slice on the bias and serve with the roasted garlic.

PAN-SEARED RIB-EYE STEAKS WITH PORCINI AND ROSEMARY RUB

Steps:

• 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.
• 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).
• Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.
• 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.
• Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.
• *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

PORCINI-RUBBED STEAK

Steps:

• Whizz the mushrooms into a fine powder in a small food processor or coffee grinder. Mix with a good pinch of salt, pepper and the thyme leaves. Rub the mixture all over the steaks, then pop onto a plate or into a sealable kitchen bag and chill overnight.
• Brush away any excess mixture. Heat a griddle pan until smoking hot. Turn the heat to medium, then smear a little olive oil over one side of each steak. Griddle, oiled side down, for 3 mins. Turn over (there's no need to oil the other side), then cook for another 2 mins for medium-rare. Serve with a baked potato and a wintery salad.

DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE

Steps:

• Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
• Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
• Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
• Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
• Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.

PORCINI-RUBBED BEEF RIB ROAST

Steps:

• Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavor, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).
• Preheat oven to 225°F. Roast meat until an instant-read thermometer inserted into the center registers 120°F (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.
• Increase oven temperature to 500°F. Remove foil and roast meat until browned and crisp, 5-10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yogurt Sauce, if desired.
• Do Ahead
• Rub can be made 1 day ahead; store in an airtight container at room temperature.

PORCINI-RUBBED RIB OF BEEF

Steps:

• Tip the porcini mushrooms into a food processor and blitz to a powder. Put the beef in a roasting tin and rub all over with the porcini powder, smoked salt and plenty of freshly ground black pepper, do this at least 24 hrs before cooking. Cover loosely and place in the fridge overnight.
• Remove the beef from the fridge at least 3 hrs before you want to cook it. Heat oven to 140C/120C fan/gas 2. Uncover the beef and cook for 1 hr 20 mins.
• Turn the oven up to 220C/200C fan/gas 7 and cook for another 25 mins for medium rare until the fat is blistered and browned. If you have a meat thermometer, the core temperature should be 55C for rare, 65C for medium and 75C for well done (bear in mind that the beef will keep cooking and the temperature will continue to rise slightly as it sits). Leave to rest under a piece of foil for at least 20 mins and serve with our bone marrow stuffing, sautéed wild mushrooms and umami gravy.