Pan-seared Rib-eye Steaks with Porcini and Rosemary Rub

Name: Pan-seared Rib-eye Steaks with Porcini and Rosemary Rub
Yield: Makes 4 to 6 servings
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; 1 tablespoon finely chopped fresh rosemary; 2 teaspoons coarsely ground black pepper; 1 tablespoon olive oil

November 7, 2012

Master the art and science of meat preparation with this simple recipe from Aidells Sausage founder Bruce Aidells. He starts with grass-fed boneless rib eye and a simple soy-sauce marinade. But the secret to this meat’s success is the porcini-focused spice rub. Dress it up with Wild Mushroom–Potato Gratin (page 272) or down with fries and beer on a Friday night in.

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