Porcini Mushroom Steak Rub Recipes

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.

PORCINI MUSHROOM RUB RECIPE - (3.6/5)

Steps:

• #1 Bring Ribeyes to room temperature...allow to sit out while you prepare the crust for 15 minutes. The Ribeye, a slice of Prime Rib, is my All-Time Favorite Steak!! Tenderloin is expensive, but it's soft, and it lacks flavor. NY Strips are good, but often lacks enough marbling (fat) to make it great. Ribeye however has fat on the top and inside, which moistens the meat as it cooks. I also find that it is just as good pan-seared as it is grilled. #2 Take out your spice grinder, or old coffee grinder (a $15 purchase that everyone should own), and in batches, grind the dried porcinis till dust. Pour into a small bowl. Combine with Salt, Pepper and Garlic. #2 Take out your spice grinder, or old coffee grinder (a $15 purchase that everyone should own), and in batches, grind the dried porcinis till dust. Pour into a small bowl. Combine with Salt, Pepper and Garlic. #4 Heat you grill or your favorite cast iron pan and sear your meat on both sides till medium rare, or 130deg F internal temperature. If you are using a pan...use a minimal amount of oil to prevent sticking. #5 Now, the most important step is REST. You must let your steak rest...and I know it's hard...that grilled goodness is so hard to resist that you want to rip into it like a monkey on a cupcake, but control yourself. Your an adult...you can wait five minutes....And if you do, you will thank me. By allowing the steak to rest, and by not overcooking it, you're going to have a juicy tender steak that is crusty and caramelized on the outside but tender and pink on inside. By allowing it to rest the juices won't pour out when you slice into it resulting in a dry steak. #6 The Porcini is going to impart an earthy, meaty goodness to the steak that pairs itself well with a strong Red Wine. You can also dress up your steak with Caramelized Onions, Roasted Tomatoes or some good Blue Cheese, I am partial to Gorgonzola...but any way you present it, your steak will be the hit of the party and everyone will want the recipe for your magic mushroom powder!!

RIB-EYE STEAKS WITH PORCINI RUB

Steps:

• For the steaks: Process the mushrooms in a spice grinder until they form a powder; place it in a jar. Process the salt and peppercorns in the same grinder and add it to the mushroom powder. Process the sugar in the grinder and add it to the mushroom mix. Process the garlic and red pepper flakes in the grinder, add it to the mix and shake it all up.
• Place the mixture on a sheet pan and coat all sides of the steaks with the rub.
• Lightly coat a grill pan with olive oil and heat it over medium-high heat. Place the steaks on the hot pan and cook for 7 minutes on each side. Allow the steaks to rest on a platter while you make the salad.
• For the salad: Put the arugula in a bowl and toss with the lemon juice. Slice the steaks crosswise.
• Place the salad on a platter and arrange the sliced steak on top. Sprinkle Oven-Dried Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving.
• Preheat the oven to 300 degrees F.
• Place the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt, black pepper and pepper flakes, if using. Toss well and place on a sheet pan in a single layer. Place the sheet pan in the oven and roast for 3 hours, tossing occasionally.

PORCINI MUSHROOM STEAK RUB

Steps:

• Grind whole dried porcini mushroom in coffee grinder until fine powder. Add black pepper, kosher salt, sugar, crushed red pepper and mix together. Add olive oil and mix into a thick paste. Spread a small amount onto both sides of a Sirloin or New York strip steak, cover and marinate for up to 12 hours. Grill to desired doneness, cover with aluminum foil and let rest for 5 minutes before serving. Enjoy!!

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.