Best Porcini Mushroom Steak Rub Recipes

Rib-Eye Steaks with Porcini Rub image

Provided by Food Network

Time 3h10m

Yield 3 servings

Number Of Ingredients 16

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

Steps:

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

Porcini-Rubbed Beef Rib Roast image

Provided by Anna Stockwell

Yield Serves 8-10

Number Of Ingredients 6

1/3 cup dried porcini mushrooms (about 1/2 ounce)
2 tablespoons kosher salt
1 tablespoon whole black peppercorns
1 teaspoon marjoram or oregano leaves
1 (4-rib) bone-in rib roast (about 10 pounds)
Flaky sea salt and Horseradish-Yogurt Sauce (for serving; optional)

Steps:

Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavor, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).
Preheat oven to 225°F. Roast meat until an instant-read thermometer inserted into the center registers 120°F (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.
Increase oven temperature to 500°F. Remove foil and roast meat until browned and crisp, 5-10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yogurt Sauce, if desired.
Do Ahead
Rub can be made 1 day ahead; store in an airtight container at room temperature.

Porcini-Rubbed Rib-Eye image

Provided by Anne Burrell

Categories main-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 10

3 tablespoons kosher salt
2 tablespoons dried porcini mushroom powder
2 tablespoons brown sugar
1 tablespoon garlic powder
1 teaspoon cayenne pepper
Two 2 1/2-inch-thick bone-in rib-eye steaks
Extra-virgin olive oil, for oiling the steaks
1 head garlic, top sliced off
4 sprigs thyme
4 tablespoons unsalted butter

Steps:

Preheat the oven to 425 degrees F.
Combine the salt, porcini powder, brown sugar, garlic powder and cayenne in a bowl. Use your fingers to make sure the ingredients are evenly distributed. Rub the steaks generously with the rub. Let sit for a few minutes.
Heat a saute pan or cast-iron skillet over high heat until very hot.
Lightly oil the steaks. Working in batches, place one of the steaks in the skillet and get a good sear on both sides, 6 to 7 minutes per side. Add the garlic, 2 sprigs thyme and 2 tablespoons butter to the pan and use a spoon to baste the steak with the butter. Remove the steak to a wire rack set over a baking sheet. Repeat with the remaining steak, thyme and butter.
Add the garlic to the rack with the steaks and roast until the steaks reach the desired doneness, 10 to 15 minutes for medium rare. Let rest in a warm spot for 7 to 8 minutes. Slice on the bias and serve with the roasted garlic.