DRY RUBBED PORTERHOUSE STEAK WITH BAGNA CAUDA SAUCE, ROASTED CAULIFLOWER, PORCINI HASH AND POACHED EGG, AND TUSCAN KALE CHIPS

Dry Rubbed Porterhouse Steak With Bagna Cauda Sauce, Roasted Cauliflower, Porcini Hash and Poached Egg, and Tuscan Kale Chips image

Provided by Anne Burrell

Categories main-dish

Time 1h30m

Yield 3 servings

Number Of Ingredients 30

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Ingredients

3 tablespoons kosher salt
3 tablespoons brown sugar
2 tablespoons porcini mushroom powder
2 teaspoons pimenton (smoked Spanish paprika)
1 teaspoon garlic powder
1 teaspoon cayenne pepper
Oil, for brushing grill
Three 24 to 28-ounce bone-in porterhouse steaks
Extra-virgin olive oil
2 tablespoons extra-virgin olive oil
Pinch red pepper flakes
5 anchovy fillets
3 cloves garlic, smashed
8 tablespoons unsalted butter, cut into pats
Fresh flat-leaf parsley, for garnish
Roasted Cauliflower, for serving, recipe follows
Tuscan Kale Chips, for serving, recipe follows
Porcini Hash and Poached Egg, for serving, recipe follows
2 large heads cauliflower, cut into 1/2-inch slices
Extra-virgin olive oil
Kosher salt
15 leaves Tuscan kale
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 pound porcini mushrooms, quartered
1/2 cup white wine
Kosher salt
Splash white vinegar
4 eggs

Steps:

For the steak: Preheat the oven to 450 degrees F.
Combine the salt, sugar, porcini powder, pimenton, garlic powder and cayenne pepper in a bowl, using your fingers to make sure all the ingredients are evenly distributed. Rub the outsides of each steak generously with the rub, and then let sit 20 minutes. Preheat a grill pan over medium-high heat.
When the grill pan is very hot, cook the steaks until well charred on both sides. Transfer to a sheet tray in the oven, 5 minutes, and then remove and let rest in a warm spot, 10 minutes. Cut the steaks off the bones, and slice on the bias across the grain.
For the bagna cauda sauce: Heat the olive oil, red pepper flakes, anchovies and garlic in a medium saucepan over medium heat and cook, 10 minutes. At the last minute before serving, whisk in the butter, 2 pats at a time, waiting for the butter to almost melt before incorporating more. Spoon the sauce into ramekins.
Drizzle the steak with extra-virgin olive oil and serve immediately with the Bagna Cauda, garnished with parsley. Plate the Porcini Hash topped with a poached egg and Roasted Cauliflower, and stack the Tuscan Kale Chips on a plate. Serve alongside the steaks.
Preheat the oven to 450 degrees F. Toss the cauliflower with olive oil and season with salt. Spread out on a sheet pan and roast until the cauliflower is golden and tender, 10 to 15 minutes.
Preheat the oven to 450 degrees F. Place the kale in a bowl, drizzle lightly with olive oil and season with salt and pepper. Toss to evenly coat the leaves, and then arrange in a single layer on a baking sheet. Bake until just crisp, about 8 minutes.
Heat the olive oil in a large saute pan over medium-high heat. When the oil is hot, cook the mushrooms until golden brown, about 8 minutes, and then pour in the white wine and reduce until evaporated. Season with salt and remove from the heat.
Bring a large pot of water to boil. Add in the white vinegar and reduce to a simmer. Carefully break and add the eggs and poach, about 3 minutes. Remove from the water with a slotted spoon or spider, drain slightly over the water, and tap on a paper towel to remove any excess water. Sprinkle lightly with salt.