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Porcini-Rubbed Steak mixed grill

Porcini-Rubbed Steak Mixed Grill BBQ

Recipe adapted from the from Mozza cookbook.
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 4 hours 22 minutes
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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