Rib-Eye Steaks With Porcini Rub
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Whole Black Peppercorns2 tbsps
Granulated Sugar1 tbsp
Granulated Garlic1 tbsp
Red Pepper FlakeDirections:
1
Watch how to make this recipe
2
For the steaks: Process the mushrooms in a spice grinder until they form a powder; place it in a jar
3
Process the salt and peppercorns in the same grinder and add it to the mushroom powder
4
Process the sugar in the grinder and add it to the mushroom mix
5
Process the garlic and red pepper flakes in the grinder, add it to the mix and shake it all up
6
Place the mixture on a sheet pan and coat all sides of the steaks with the rub
7
Lightly coat a grill pan with olive oil and heat it over medium-high heat
8
Place the steaks on the hot pan and cook for 7 minutes on each side
9
Allow the steaks to rest on a platter while you make the salad
10
For the salad: Put the arugula in a bowl and toss with the lemon juice
11
Slice the steaks crosswise
12
Place the salad on a platter and arrange the sliced steak on top
13
Sprinkle Oven-Dried Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving
14
Preheat the oven to 300 degrees F
15
Place the tomatoes in a bowl and drizzle with olive oil
16
Sprinkle with salt, black pepper and pepper flakes, if using
17
Toss well and place on a sheet pan in a single layer
18
Place the sheet pan in the oven and roast for 3 hours, tossing occasionally