Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub
Succulent rib-eye steaks marinated in soy sauce and coated with a savory porcini mushroom and rosemary rub, then pan-seared to perfection. This luxurious dish combines the earthiness of porcini mushrooms with aromatic rosemary for a restaurant-quality steak experience.
Ingredients
- •2 whole rib-eye steaks
- •½ cup soy sauce
- •¼ ounce dried porcini mushrooms
- •1 tablespoon fresh rosemary
- •2 teaspoons black pepper
- •1 tablespoon olive oil
Cooking Instructions
- 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.
120 min
- 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).
5 min
- 3.
Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.
5 min
- 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.
16 min
- 5.
Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.
10 min
- 6.
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
