Dry Rubbed Porterhouse Steak With Bagna Cauda Sauce, Roasted Cauliflower, Porcini Hash And Poached Egg, And Tuscan Kale Chips
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Brown Sugar2 tbsps
Porcini Mushroom (powder)1 tsp
Garlic Powder1 tsp
Cayenne Pepper3 tbsps
Extra-Virgin Olive Oil1 pinch
Red Pepper Flake3 cloves
Garlic (smashed)8 tbsps
Unsalted Butter (cut into pats)1 cup
White Wine1 tbsp
White Vinegar4
EggsDirections:
1
For the steak: Preheat the oven to 450 degrees F
2
Combine the salt, sugar, porcini powder, pimenton, garlic powder and cayenne pepper in a bowl, using your fingers to make sure all the ingredients are evenly distributed
3
Rub the outsides of each steak generously with the rub, and then let sit 20 minutes
4
Preheat a grill pan over medium-high heat
5
When the grill pan is very hot, cook the steaks until well charred on both sides
6
Transfer to a sheet tray in the oven, 5 minutes, and then remove and let rest in a warm spot, 10 minutes
7
Cut the steaks off the bones, and slice on the bias across the grain
8
For the bagna cauda sauce: Heat the olive oil, red pepper flakes, anchovies and garlic in a medium saucepan over medium heat and cook, 10 minutes
9
At the last minute before serving, whisk in the butter, 2 pats at a time, waiting for the butter to almost melt before incorporating more
10
Spoon the sauce into ramekins
11
Drizzle the steak with extra-virgin olive oil and serve immediately with the Bagna Cauda, garnished with parsley
12
Plate the Porcini Hash topped with a poached egg and Roasted Cauliflower, and stack the Tuscan Kale Chips on a plate
13
Serve alongside the steaks
14
Preheat the oven to 450 degrees F
15
Toss the cauliflower with olive oil and season with salt
16
Spread out on a sheet pan and roast until the cauliflower is golden and tender, 10 to 15 minutes
17
Preheat the oven to 450 degrees F
18
Place the kale in a bowl, drizzle lightly with olive oil and season with salt and pepper
19
Toss to evenly coat the leaves, and then arrange in a single layer on a baking sheet
20
Bake until just crisp, about 8 minutes
21
Heat the olive oil in a large saute pan over medium-high heat
22
When the oil is hot, cook the mushrooms until golden brown, about 8 minutes, and then pour in the white wine and reduce until evaporated
23
Season with salt and remove from the heat
24
Bring a large pot of water to boil
25
Add in the white vinegar and reduce to a simmer
26
Carefully break and add the eggs and poach, about 3 minutes
27
Remove from the water with a slotted spoon or spider, drain slightly over the water, and tap on a paper towel to remove any excess water
28
Sprinkle lightly with salt