RECIPE: Grilled Dry Rubbed Porcini Rib-Eye Steak - Cincinnati News, FOX19-WXIX TV

RECIPE: Grilled Dry Rubbed Porcini Rib-Eye Steak

(FOX19) -

Kim Baretta of Garnish Catering visited the FOX19 Morning Xtra Thursday morning with some great Father's Day meal ideas.

She writes, "This recipe is a great standby for any occasion. Use the rub on any kind of steak you'd like.  I use ground porcini rather than grinding my own dried porcini.  It's faster and cheaper in the long run."

Recipe:

2 Tablespoons sugar

1 Tablespoon Kosher Salt

5 garlic cloves, finely chopped

1 Tablespoon hot red pepper flakes

1 Tablespoon freshly ground black pepper

¼ cup dry porcini mushrooms, ground to a fine powder in a spice grinder or 2 Tablespoons dry porcini powder

¼ cup extra-virgin olive oil, for drizzling

1 28-ounce Rib-Eye Steak, cut 2 inches thick

Best-Quality extra-virgin olive oil, for drizzling

Best-Quality balsamic vinegar, for drizzling

METHOD

In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder, and olive oil and stir well to form a thick, fairly dry paste.  Rub the paste all over the steak, coating it evenly, and refrigerate, wrapped in plastic, for 12 hours or overnight.

Preheat the grill or broiler

Remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Cook on the hottest part of the grill for 25 minutes, turning every 6 minutes, or to an internal temperature of 120°F for medium rare.

Allow the steak to rest for 10 minutes, then slice against the grain.  Drizzle with the olive oil and balsamic vinegar and serve immediately.

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