Porcini-Rubbed Steak and the Mixed Grill BBQ
Beef · David Scott Allen · Main Course · Provencal Recipes · TasteIt is less of an issue in France, where typical grocery store packaging might include two chicken breasts, six sausages, four steaks, but in the United States, everything is “supersized” I end up with bits and pieces in my freezer. The good news is that cleaning out my fridge is the perfect excuse to invite some friends over for a mixed grill barbeque dinner. There was also some incentive to create a food-pairing that would stand up to the hearty 2016 vintage of Domaine Pey Blac Instinct a red wine blend of Carignan, Marselan, and Grenache noir grapes.
Enjoy this recipe for porcini-rubbed steak was the food-lovers answer to that wine question.
Porcini-Rubbed Steak Mixed Grill BBQ
Recipe adapted from the from Mozza cookbook.
Ingredients
- 2 heaping tbsps Porcini Powder see notes
- 1 tsp Aleppo pepper
- 1 tbsp brown sugar
- 1/2 tbsp sea salt
- 1/2 tbsp ground black pepper
- 2 Boneless Rib-eye Steaks trimmed
- extra virgin olive oil
- Lemon Wedges
Instructions
- Mix the first five ingredients in a spice grinder. Place the spice mix on a large plate.
- Dredge each steak, pressing the porcini mixture into the flesh on both sides.
- Reserve any porcini rub that didn’t adhere to the steaks.
- Wrap the steaks tightly in plastic and refrigerate for 4-8 hours.
- Take the steaks out of the refrigerator 30 minutes prior to cooking.
- Remove the plastic wrap and use the reserved porcini rub to re-coat the steaks.
- Let them sit and come to room temperature.
- Heat a cast iron pan over high. When hot, sprinkle the pan with salt - about 1/2 teaspoon.
- Season the steaks with additional salt and pepper, then add to the skillet.
- Cook the steaks for several minutes each side, until done to your liking.
- I seared them 4 minutes on the first side, and 3 for the second. Allow the steaks to rest for a few minutes after coming out of the pan.
- Slice the steaks and serve with some arugula, with olive oil, and a squeeze of lemon over all.
Notes
I do not recommend grilling the steaks over a flame; I found the porcini rub and flavor burn away. Using a cast iron skillet gave me the best caramelization without losing the porcini flavor.I purchased my European porcini powder from Far West Fungi in the Ferry Building in San Francisco; you can order from them online or make your own by running porcini mushrooms in a spice grinder.For my mixed grill, in addition to the steak, I served a few lamb riblets - (simply seasoned with salt and pepper, then grilled a minute or so each side), German-style Weißwurst (which are fully cooked and needed only a warming on the grill, grilled cherry tomatoes, and some shishito peppers.If you are only making one steak, I suggest keeping the remaining porcini rub in a glass jar in your freezer.
Tried this recipe?Let us know how it was!
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