| Level: | Easy |
| Total: | 3 hr 10 min |
| Active: | 35 min |
| Yield: | 3 servings |
Ingredients
- 1/4 cup dried porcini mushrooms, broken up
- 2 tablespoons kosher salt
- 2 tablespoons whole black peppercorns
- 2 tablespoons granulated sugar
- 1 tablespoon granulated garlic or minced garlic
- 1 tablespoon red pepper flakes
- Three 1 1/2-inch-thick rib-eye steaks
- Olive oil, for the pan
- 6 ounces baby arugula
- Juice of one lemon
- Oven-Dried Tomatoes, recipe follows
- Balsamic vinegar, for drizzling
- 1 pint cherry tomatoes, sliced in half
- Olive oil
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes, optional
Instructions
- For the steaks: Process the mushrooms in a spice grinder until they form a powder; place it in a jar. Process the salt and peppercorns in the same grinder and add it to the mushroom powder. Process the sugar in the grinder and add it to the mushroom mix. Process the garlic and red pepper flakes in the grinder, add it to the mix and shake it all up.
- Place the mixture on a sheet pan and coat all sides of the steaks with the rub.
- Lightly coat a grill pan with olive oil and heat it over medium-high heat. Place the steaks on the hot pan and cook for 7 minutes on each side. Allow the steaks to rest on a platter while you make the salad.
- For the salad: Put the arugula in a bowl and toss with the lemon juice. Slice the steaks crosswise.
- Place the salad on a platter and arrange the sliced steak on top. Sprinkle Oven-Dried Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving.
- Preheat the oven to 300 degrees F.
- Place the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt, black pepper and pepper flakes, if using. Toss well and place on a sheet pan in a single layer. Place the sheet pan in the oven and roast for 3 hours, tossing occasionally.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 1164 |
| Total Fat | 87 g |
| Saturated Fat | 33 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 70 g |
| Cholesterol | 238 mg |
| Sodium | 1371 mg |
Reviews
This is the most amazing dish. I have also made it with Trader Joe’s Umami Seasoning. It was fantastic and tasted just the same. My girls request this every time they come home. Thank you David!!!!
Unbelievable, it tasted just like the one at my favorite steak house. The rub was very potent and fragrant when you are pan frying the steaks, but well worth it. So delicious and a great crowd pleaser. I had a Demi glacé on the side just in case, but did not need it. This recipe is perfect for a restaurant quality night at home.
This is amazing!!! I made a huge batch and gave it to co-workers and friends…..This rub is so tasty!!! /Move over Blackened Steak…there is a new rub in town…THX for sharing this …:)
This recipe is amazing!!!
We tried it tonight – I used dried lobster mushrooms, as that was what I had on hand, to process with the dry ingredients. Then I made a paste of garlic, salt and sugar and rubbed the steaks before applying the powdered ingredients. It sat approximately an hour prior to cooking. I dry seared the 1-1/2″ ribeye over high heat as I usually do but the cooking process was very hard to read with the dry rub which did not ‘crust’ at the time. However, I did get color on the crust, flipped it, dotted the top with a little butter, and finished it in the oven @ 400º for about 8 min and then let it rest. The juices and butter finished the crusty top and it looked beautiful. After resting, I was pleased to find it at a med rare when sliced. This was a very nice presentation with uniquely flavored crust – complex and a tad spicy – and certainly suitable for any occasion. BTW – I did not have the tomatoes on hand, but I did caramelize onions and they were a nice substitute as a side compliment to the meat. Thank you, Ina, David & Neil, for sharing this!
We made this for a dinner party and got rave reviews. This recipe is a keeper!! Make sure you spend the money on a good cut at least 1 1/2 inches. Yum. Read other comments about tomatoes.
I agree with sal-my tomatoes @ 300 degrees for 3 hours burnt as well. I went 2 hours 200 & they were still pretty wet so I went to 300 for the last 30-45 min. You have to watch them at that point. They are delish-but this recipe provided is a no go. You know Nate kinda hesitated when he gave the degrees. Perhaps 250 for 2 hours would be best-I will try again.
If you do the tomatoes, the time and temp are WAY TOO HOT AND WAY TOO LONG! You will end up with a charred caramelized sticky mess of inedible tomato husks. My additional research tells me 200 degrees F for 2 hours is better; lose 100 degrees and an hour from the stated instructions..
Wow! Impressive recipe! Thank you, David Burtka! My husband said it was one of the best steaks he has ever had. I didn’t change anything EXCEPT for the amount of salt. I used only 1.5 TBSP instead of a full 2 TBSP after reading the reviews of other cooks. It was delicious!! My whole family loved it and this is our new favorite recipe for steak.
A little too much salt. And this comment is from someone who loves salt. I would definitely cut back on the salt, but just a bit. I probably won’t make this recipe again. It was interesting to try. But we had some really amazing, expensive butcher shop rib-eyes and I think when they are that incredible, less is more!