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1
Note: I purchased a small 1 ounce bag of dried porcini mushrooms at Whole Foods and ground them into a powder using my food processor (saving the extra porcini powder for another use).
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2
Season one side of each steak with 1/8 to 1/4 teaspoon porcini powder and 1/8 teaspoon porcini salt.
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3
Preheat oven to 350 degrees F. Heat a large cast iron skillet over medium-high to high heat.
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4
Add butter and allow to get nice and hot.
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5
Carefully place steaks in the hot buttered skillet (seasoned side down) and sear until a nice crust forms (only takes about 1 minute).
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6
While they are cooking, season the other side with another 1/8 to 1/4 teaspoon porcini powder and 1/8 teaspoon porcini salt.
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7
Flip steaks and sear remaining side for about 1 minute.
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8
Remove from skillet with a spatula (be careful not to mess with them too much so the juices arent released).
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9
Place them on a sheet pan and place an oven safe thermometer in the thickest part of the steak.
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10
Place pan into the preheated oven and cook until desired temperature (being sure to take them out about 4-5 degrees before the temperature desired to allow for 5 minutes resting time):
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11
126 degrees F for rare (remove from oven at 121 degrees -122 degrees ) 131 degrees F for medium rare (remove from oven at 126 degrees -127 degrees ) 145 degrees F for medium (remove from oven at 140 degrees -141 degrees ) 154 degrees F for medium well (remove from oven at 149 degrees -150 degrees ) Well done: seriously, do not do this.
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12
After the steaks have rested for at least 5 minutes, place a puddle of aged balsamic on your place and top with filet.
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13
Serve hot and enjoy!
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14
(Recipe inspired by The Capital Grill.)
