© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Thethomascharm
I ate a steak like this at the Capital Grille and it has been on my mind for weeks! So this is my take at a quarter of the price :-)
For the Steak:
1 thick cut ribeye steak
salt and pepper, to taste
For the Porcini Crust:
1 cup dried porcini mushrooms
4 teaspoon dried onion flakes
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
For the Balsamic Reduction:
½ cup Balsamic Vinigar
Remove steak from the refrigerator and let sit at room temperature for approximately 30 minutes.
In a food processor combine dried porcini mushroom, onion flakes, garlic, salt and pepper. Pulse until the mushrooms are corsely chopped. Add in enough olive oil to wet the mixture and loosley bind it all together — approximately 2 tablespoons. Set aside.
Preheat a pan on high heat with a drizzle of olive oil.
Salt and pepper your steaks. Sear the steaks in the pre-heated pan, 1 to 2 minutes per side, until a dark brown and crusted.
Preheat your oven to broil.
Place your steaks on a broiler pan and top with the mushroom crust. Finish cooking steaks to your desired doneness under the broiler. If you prefer well done steak I suggest you cook them longer on the stovetop to prevent the crust from burning under the broiler.
Remove steaks from the broiler and let rest at least 10 minutes to redistribute the juices.
Over medium heat, In the pan that you used to sear your steaks, add the balsamic vinigar and let reduce until it resembles a thin syurp — approximately 5 minutes.
Drizzle your steaks with the balsamic reduction.