It’s not easy to improve on a good rib eye steak. Salt, Pepper and Grill is usually all you need to do. Knowing that I had a difficult time getting the nerve to try this recipe but I am so glad I did!
This delicious rib-eye steak was inspired by a recipe that I found in Mario Batali’s Italian Grill Cookbook. As Mario says, “The sugar in the spice crust helps develop the char and “steakhouse” crust you want, and the porcini powder adds an immeasurable earthy component.”
Il pasto è stato delizioso!
Italian Rib Eye Steaks
- 1 tablespoon sugar
- ½ tablespoon kosher salt
- ½ tablespoon freshly ground black pepper
- ½ tablespoon hot red pepper flakes
- *1/8 cup porcini mushroom powder (see below)
- 3 cloves garlic, minced
- 1/8 cup extra virgin olive oil
- 4 rib-eye steaks
In a small bowl, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil. Stir well to form a thick paste with the consistency of wet sand.
Rub the paste all over the steak, coating it evenly. Wrap the steak tightly in plastic wrap and refrigerate for at least 12 hours, or overnight.
About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel (leaving a little on). Place on a plate and let come to room temperature.
Put the steak on the hottest part of the grill, cover and cook until desired doneness. Transfer to a carving board and let rest for 15 minutes.
*Porcini Powder: Porcini powder imparts a deep, earthy fragrance to meats, stews, and other dishes. You can buy porcini powder at some gourmet markets and online. I ground dried porcini mushrooms very fine in food processor but a spice grinder would have worked better. An ounce of dried porcini will yield about 1/4 cup powder. Stored in a tightly sealed jar in a cool, dark place; porcini powder keeps almost indefinitely.