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Pan-Seared Rib-Eye Steak w/ Porcini & Rosemary Rub Recipe

   
 

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     Pan-Seared Rib-Eye Steak w/ Porcini & Rosemary Rub

Category   Entrees - Maindishes
Sub Category   None
Servings   4 to 6 serving

Ingredients
2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total)
1/2 cup soy sauce
1/4 ounce dried porcini mushrooms (half of 1/2-ounce package)
1 tablespoon finely chopped fresh rosemary
2 teaspoons coarsely ground black pepper
1 tablespoon olive oil
 

Instructions
Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally. Process porcini mushrooms in spice mill to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use). Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere. 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. Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.


Originally Submitted
12/14/2009





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