-
1
Grind the porcini to a powder in several batches in a spice grinder.
-
2
Turn the ground porcini out into a large mixing bowl.
-
3
Put the red pepper flakes in the spice grinder, grind them until finely chopped, and add to the bowl with the porcini.
-
4
Add the sugar, salt, and pepper, and stir to combine the ingredients.
-
5
The rub will keep indefinitely, stored in an airtight container at room temperature, but it will lose its luster after about 30 days.
-
6
Wrap kitchen twine around the perimeter of each steak, and tie the ends closed in a bow.
-
7
(This helps maintain the shape of the steak so it cooks more evenly.)
-
8
Cut off and discard the excess twine and lay the steaks on a clean cutting board.
-
9
Pour the rub onto a plate or pie pan.
-
10
Place one steak in the rub and turn it to coat both sides and the edges in a generous, even layer with the rub.
-
11
Place the prepared steak on a platter or baking sheet and repeat with the remaining steaks.
-
12
Grill the steaks or cover tightly with plastic wrap and refrigerate for up to 4 hours.
-
13
Remove the steaks from the refrigerator and bring them to room temperature before grilling.
-
14
Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat.
-
15
Season both sides of the steaks liberally with salt and pepper, and sprinkle additional rub on any bare spots.
-
16
Place the steaks on the hottest part of the grill or in the grill pan to cook, turning every 6 to 8 minutes, for about 25 minutes for medium rare, or until they reach an internal temperature of 125F.
-
17
Remove the steaks to a cutting board or platter and let them rest for 10 to 15 minutes before serving.
-
18
Remove and discard the twine.
-
19
Serve the steaks whole or sliced against the grain.
-
20
If you are moving the steaks from a cutting board to plates, drizzle them with the juices that have collected on the surface they were resting on.
-
21
Serve with finishing-quality olive oil and balsamico on the side.
-
22
Brunello di Montalcino (Tuscany)
