You may also like
Categories:Viewed: 44 - Published at: 6 years ago
Ingredients
- 2 ounces dried porcini
- 1 tablespoon red pepper flakes
- 1/4 cup sugar
- 2 tablespoons kosher salt, plus more for seasoning
- 2 tablespoons freshly ground black pepper, plus more for seasoning
- 4 rib-eye steaks (preferably frenched)
- Finishing-quality olive oil
- Aged balsamico condimento
Method
- Grind the porcini to a powder in several batches in a spice grinder.
- Turn the ground porcini out into a large mixing bowl.
- Put the red pepper flakes in the spice grinder, grind them until finely chopped, and add to the bowl with the porcini.
- Add the sugar, salt, and pepper, and stir to combine the ingredients.
- The rub will keep indefinitely, stored in an airtight container at room temperature, but it will lose its luster after about 30 days.
- Wrap kitchen twine around the perimeter of each steak, and tie the ends closed in a bow.
- (This helps maintain the shape of the steak so it cooks more evenly.)
- Cut off and discard the excess twine and lay the steaks on a clean cutting board.
- Pour the rub onto a plate or pie pan.
- Place one steak in the rub and turn it to coat both sides and the edges in a generous, even layer with the rub.
- Place the prepared steak on a platter or baking sheet and repeat with the remaining steaks.
- Grill the steaks or cover tightly with plastic wrap and refrigerate for up to 4 hours.
- Remove the steaks from the refrigerator and bring them to room temperature before grilling.
- Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat.
- Season both sides of the steaks liberally with salt and pepper, and sprinkle additional rub on any bare spots.
- Place the steaks on the hottest part of the grill or in the grill pan to cook, turning every 6 to 8 minutes, for about 25 minutes for medium rare, or until they reach an internal temperature of 125F.
- Remove the steaks to a cutting board or platter and let them rest for 10 to 15 minutes before serving.
- Remove and discard the twine.
- Serve the steaks whole or sliced against the grain.
- If you are moving the steaks from a cutting board to plates, drizzle them with the juices that have collected on the surface they were resting on.
- Serve with finishing-quality olive oil and balsamico on the side.
- Brunello di Montalcino (Tuscany)
