Rib-Eye Steaks with Porcini Rub Recipe

Name: Rib-Eye Steaks with Porcini Rub
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dried porcini mushrooms, broken up; 2 tablespoons kosher salt; 2 tablespoons whole black peppercorns; 2 tablespoons granulated sugar; 1 tablespoon granulated garlic or minced garlic; 1 tablespoon red pepper flakes; Three 1 1/2-inch-thick rib-eye steaks; Olive oil, for the pan; 6 ounces baby arugula; Juice of one lemon; Oven-Dried Tomatoes, recipe follows; Balsamic vinegar, for drizzling; 1 pint cherry tomatoes, sliced in half; Olive oil; Kosher salt and freshly ground black pepper; Crushed red pepper flakes, optional

Servings: persons

1/4 cup dried porcini mushrooms, broken up
2 tablespoons kosher salt
2 tablespoons whole black peppercorns
2 tablespoons granulated sugar
1 tablespoon granulated garlic or minced garlic
1 tablespoon red pepper flakes
Three 1 1/2-inch-thick rib-eye steaks
Olive oil, for the pan
6 ounces baby arugula
Juice of one lemon
Oven-Dried Tomatoes, recipe follows
Balsamic vinegar, for drizzling
1 pint cherry tomatoes, sliced in half
Olive oil
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, optional

1
Process the mushrooms in a spice grinder until they form a powder; place it in a jar.
2
Process the salt and peppercorns in the same grinder and add it to the mushroom powder.
3
Process the sugar in the grinder and add it to the mushroom mix.
4
Process the garlic and red pepper flakes in the grinder, add it to the mix and shake it all up.
5
Place the mixture on a sheet pan and coat all sides of the steaks with the rub.
6
Lightly coat a grill pan with olive oil and heat it over medium-high heat.
7
Place the steaks on the hot pan and cook for 7 minutes on each side.
8
Allow the steaks to rest on a platter while you make the salad.
9
Put the arugula in a bowl and toss with the lemon juice.
10
Slice the steaks crosswise.
11
Place the salad on a platter and arrange the sliced steak on top.
12
Sprinkle Oven-Dried Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving.
13
Preheat the oven to 300 degrees F.
14
Place the tomatoes in a bowl and drizzle with olive oil.
15
Sprinkle with salt, black pepper and pepper flakes, if using.
16
Toss well and place on a sheet pan in a single layer.
17
Place the sheet pan in the oven and roast for 3 hours, tossing occasionally.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup dried porcini mushrooms, broken up, 2 tablespoons kosher salt, 2 tablespoons whole black peppercorns, 2 tablespoons granulated sugar, and more.

Yes, Rib-Eye Steaks with Porcini Rub falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rib-Eye Steaks with Porcini Rub

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