Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub

Name: Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 7 grams dried porcini mushrooms* (half of 1/2-ounce package); 1 Tbsp finely chopped fresh rosemary; 2 teaspoons coarsely ground black pepper; 1 Tbsp olive oil; 2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total); 118 milliliters soy sauce

Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub might be just the main course you are searching for. This recipe serves 6. One serving contains 195 calories, 17g of protein, and 13g of fat. It is perfect for valentin day. Head to the store and pick up rib-eye steaks, rosemary, soy sauce, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat.

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Soy Sauce

Steak

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Ziploc Bags

Let steaks marinate at room temperature 2 hours, turning occasionally.

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Steak

Process porcini mushrooms in spice mill to fine powder.

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Mushrooms

Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).

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Mushroom Powder

Rosemary

Pepper

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Bowl

Drain steaks; pat dry.

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Steak

Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.

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Mushrooms

Rosemary

Steak

Dry Seasoning Rub

Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.

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Steak

Cooking Oil

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Frying Pan

Transfer steaks to plate; tent with foil to keep warm.

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Steak

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Aluminum Foil

Let rest 10 minutes.

Cut into 1/2-inch-thick slices and serve.

*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Equipment

Ingredients

Servings:

7grams

dried porcini mushrooms* (half of 1/2-ounce package)1Tbsp

finely chopped fresh rosemary 2teaspoons

coarsely ground black pepper 1Tbsp

olive oil 2

2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total)118milliliters

soy sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Anthem Estate Merlot Mt. Veeder Napa Valley Wine. It has 5 out of 5 stars and a bottle costs about 99 dollars.