BeefDavid Scott AllenMain CourseProvencal RecipesTaste

Porcini-Rubbed Steak and the Mixed Grill BBQ

Porcini-Rubbed Steak mixed grill

It 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

Porcini-Rubbed Steak Mixed Grill BBQ

Recipe adapted from the from Mozza cookbook.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 7 mins
Total Time 4 hrs 22 mins
Course Main Dish
Servings 4 people

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.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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