Maybe one of the best steaks we've ever had, and definitely the best we've ever made.
Pan-Seared Rib Eye Steak
Makes 4-6 servings)
Ingredients:
Two 2-inch boneless rib-eye steaks (~3 lbs total)
1/2 cup soy sauce
1/4 oz dried porcini
1 tbsp finely chopped rosemary
1 tbsp olive oil
Place steaks and soy sauce in a large, resealable plastic bag. Seal bag, releasing excess air, turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally. (I didn't read carefully and just left them in the fridge)
Process porcini mushrooms in food processor to fine powder. Mix 1 1/2 tbsp mushroom powder, rosemary in a small bowl (save ay remaining powder for another day).
Drain steaks, pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.
Heat oil in heavy, large skillet over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 6-7 mins per side for rare, adjusting heat to medium if browning too quickly.
Transfer steaks to plate. Let rest 10 minutes and then slice into 1/2 thick slices and serve.
