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Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub

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Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub

Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub

amanda

Equipment

  • - Kitchen Knife (High-Quality Chef's Knife)

  • - Cast Iron Skillet

  • - Digital Instant Read Thermometer

  • - Cutting Board (Granite or Bamboo)

  • - Porcini Mushrooms Cleaner

  • - Rosemary Sprigs or Dried Rosemary Leaves

  • - Mortar and Pestle (optional)

  • - Oven-Safe Measuring Cup and Spoons

  • - Aluminum Foil (optional)

  • - Silicone Basting Brush (optional)

Ingredients

  • 2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total)

  • 1/2 cup soy sauce

  • 1/4 ounce dried porcini mushrooms* (half of 1/2-ounce package)

  • 1 tablespoon finely chopped fresh rosemary

  • 2 teaspoons coarsely ground black pepper

  • 1 tablespoon olive oil

Instructions

1

Instruction 1

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.
2

Instruction 2

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).
3

Instruction 3

Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.
4

Instruction 4

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.
5

Instruction 5

Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.
6

Instruction 6

*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
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