Tagliata of Porcini-Rubbed Rib Eye

1. 1

   In a bowl, mix the porcini powder, sugar, salt, black pepper, red pepper, garlic and olive oil.

2. 2

   Rub the paste all over the steak.

3. 3

   Cover and refrigerate for 12 hours or overnight.

4. 4

   Scrape off the excess paste; let the steak stand at room temperature for 1 hour.

5. 5

   Light a grill, or heat a grill pan and preheat the oven to 450.

6. 6

   Grill the steak over medium heat for about 25 minutes per side, until crusty and brown and an instant-read thermometer inserted in the center registers 125 for medium-rare.

7. 7

   Alternatively, brown the steak in a grill pan over moderately high heat, about 12 minutes per side, then roast in the oven for about 40 minutes.

8. 8

   Let the steak stand for 15 minutes.

9. 9

   Slice the meat across the grain, drizzle lightly with balsamic vinegar and serve with an arugula salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.