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Porcini³: Porcini-Dusted Rib Eye with Porcini Butter and Grilled Porcini

Porcini-Dusted Rib Eye with Porcini Butter and thick slices of Grilled Porcini Porcini means “little pigs.” This porcini-to-the-third-power recipe (or porcini cubed) is a veritable wallow of porcini excess. Moderation during the heat of porcini season is for tepid, lifeless fools. Make this rib eye when more and more of a fantastic thing is exactly what you want. The way I see it, the porcini season is so very brief that promiscuous indulgence is a sort of prayer of gratitude to the porcini god.

Serves 4

  • Four 8-ounce or two 16-ounce rib-eye steaks (1½ to 2 inches thick)
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons Wine Forest Porcini Powder
  • ½ cup extra virgin olive oil
  • 2 garlic cloves, finely minced
  • 1 pound porcini mushrooms (king boletes, cépes), cleaned
  • ½ cup Porcini Butter, softened
  • Fleur de sel
  • Minced fresh chives or flat-leaf parsley
  1. Season the steaks generously all over with salt, pepper, and ½ teaspoon of the porcini powder per steak. Loosely cover with plastic wrap and refrigerate overnight. Remove the steaks from the refrigerator 1 hour before cooking.
  2. Prepare a grill to medium heat.
  3. Place the oil and garlic in a small bowl. Slice the porcini into ¼-inch-thick slices. Place on a baking sheet and brush with the oil mixture on both sides. Season with salt and pepper.
  4. Grill the rib eyes for 7 to 8 minutes per side for medium rate, or until the internal temperature of the steaks is 130° to 135°F. When done, divide the porcini butter among the steaks, spooning it on top and letting it melt into the steaks as they rest. Hold in a warm place while you grill the porcini.
  5. Place the porcini slices on the grill and cook for 2 to 3 minutes per side, or until tender and golden brown.
  6. Slice the steaks or serve them whole on plates or a platter, topped and surrounded by the grilled porcini. Sprinkle the fleur de sel and the chives over the top.

Tips and Techniques

Seasoning the steaks a day ahead allows time for the flavors to penetrate beyond the surface of the meat, giving them a more delicious taste when grilled.

Allow the steaks to rest for at least 6 to 8 minutes before serving, for optimal tenderness and juiciness.

Substitutions and Variations

Any cut of steak suitable for grilling can be substituted for the rib eyes. Season them in the same way, the day before, and grill according to the specific cut.

King oyster mushrooms are the best substitute for the porcini. They are particularly good if they are brushed with oil and dusted with porcini powder. Portobellos, chanterelles, or other meaty mushrooms work well too.