-
1
For the steak: Preheat the oven to 450 degrees F. 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.
-
2
Rub the outsides of each steak generously with the rub, and then let sit 20 minutes.
-
3
Preheat a grill pan over medium-high heat.
-
4
When the grill pan is very hot, cook the steaks until well charred on both sides.
-
5
Transfer to a sheet tray in the oven, 5 minutes, and then remove and let rest in a warm spot, 10 minutes.
-
6
Cut the steaks off the bones, and slice on the bias across the grain.
-
7
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.
-
8
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.
-
9
Spoon the sauce into ramekins.
-
10
Drizzle the steak with extra-virgin olive oil and serve immediately with the Bagna Cauda, garnished with parsley.
-
11
Plate the Porcini Hash topped with a poached egg and Roasted Cauliflower, and stack the Tuscan Kale Chips on a plate.
-
12
Serve alongside the steaks.
-
13
Preheat the oven to 450 degrees F. Toss the cauliflower with olive oil and season with salt.
-
14
Spread out on a sheet pan and roast until the cauliflower is golden and tender, 10 to 15 minutes.
-
15
Preheat the oven to 450 degrees F. Place the kale in a bowl, drizzle lightly with olive oil and season with salt and pepper.
-
16
Toss to evenly coat the leaves, and then arrange in a single layer on a baking sheet.
-
17
Bake until just crisp, about 8 minutes.
-
18
Heat the olive oil in a large saute pan over medium-high heat.
-
19
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.
-
20
Season with salt and remove from the heat.
-
21
Bring a large pot of water to boil.
-
22
Add in the white vinegar and reduce to a simmer.
-
23
Carefully break and add the eggs and poach, about 3 minutes.
-
24
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.
-
25
Sprinkle lightly with salt.
