| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 35 min |
| Yield: | 2 to 4 servings |
Ingredients
- 3 tablespoons kosher salt
- 2 tablespoons dried porcini mushroom powder
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- Two 2 1/2-inch-thick bone-in rib-eye steaks
- Extra-virgin olive oil, for oiling the steaks
- 1 head garlic, top sliced off
- 4 sprigs thyme
- 4 tablespoons unsalted butter
Instructions
- Preheat the oven to 425 degrees F.
- Combine the salt, porcini powder, brown sugar, garlic powder and cayenne in a bowl. Use your fingers to make sure the ingredients are evenly distributed. Rub the steaks generously with the rub. Let sit for a few minutes.
- Heat a saute pan or cast-iron skillet over high heat until very hot.
- Lightly oil the steaks. Working in batches, place one of the steaks in the skillet and get a good sear on both sides, 6 to 7 minutes per side. Add the garlic, 2 sprigs thyme and 2 tablespoons butter to the pan and use a spoon to baste the steak with the butter. Remove the steak to a wire rack set over a baking sheet. Repeat with the remaining steak, thyme and butter.
- Add the garlic to the rack with the steaks and roast until the steaks reach the desired doneness, 10 to 15 minutes for medium rare. Let rest in a warm spot for 7 to 8 minutes. Slice on the bias and serve with the roasted garlic.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 791 |
| Total Fat | 63 g |
| Saturated Fat | 29 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 43 g |
| Cholesterol | 190 mg |
| Sodium | 636 mg |
Reviews
This recipe is easy and the steak was tender and delicious. I will definitely use it again.