Porcini Mushroom Rub

By ChefAvi

You can do more than just Salt & Pepper steaks. I age our meat and we use crusts to add flavor to the steak. Fresh herbs, garlic, coffee, smoked salts and even dried mushrooms can all be used. The important thing with a crust is that you must continue to use salt and pepper, and you need a good hot pan/oven or grill to complete the crust, otherwise it just won’t be as good as could be.

Ingredients

• 4 • 4 Ribeye Steaks
• 1 • 1oz dried Porcini Mushrooms
• 1 • 1 Tbsp Granulated Garlic
• 1 • 1 Tbsp Kosher Salt
• 1 • 1 tsp Black Pepper, freshly ground

Details

Adapted from stonehurstmanor.com

Preparation

Step 1

#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!!