Porcini Crusted Ribeye Steak with Balsamic Reduction Drizzle
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
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
- Carbohydrate 19.7633214638971 g
- Cholesterol 154.224 mg
- Fat 53.5705417521892 g
- Fiber 1.22854051004555 g
- Protein 43.1981071018793 g
- Saturated Fat 20.9004671119704 g
- Serving Size 1 1 Serving (395g)
- Sodium 226.502571711206 mg
- Sugar 18.5347809538516 g
- Trans Fat 6.31166300201744 g
- Calories 755 calories
Step-by-step
- Remove your Steaks from the refrigerator and let them 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 coarsely chopped.
- Add in enough olive oil to wet the mixture and loosely 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 (1-2 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 vinegar and let reduce until it resembles a thin syrup.
- (approximately 5 minutes)
- Drizzle your steaks with the balsamic reduction.
Dried porcini mushrooms carry a concentration of free glutamates that far exceeds what fresh fungi offer, acting as a natural flavor enhancer when pulverized into a dry rub. Applying this mushroom crust requires balancing the intense heat needed for a proper beef sear with the delicate nature of dehydrated aromatics that burn easily under direct flame. Letting the ribeye sit at room temperature for thirty minutes before cooking ensures even heat transfer from the exterior fat cap down to the center. Searing the meat over high heat for one to two minutes per side creates the Maillard reaction necessary for deep savory notes, while finishing the cut under a broiler melts the intramuscular fat without incinerating the surface mushroom particles. When simmering the balsamic vinegar in the hot skillet, watch for the liquid to transform into a glossy syrup that coats the back of a spoon, which typically takes around five minutes of steady medium heat. Resting the cooked beef for at least ten minutes allows the contracted muscle fibers to relax and reabsorb moisture that would otherwise bleed onto the cutting board. Dietary modifications remain straightforward for this preparation, as omitting the mushrooms or substituting tamari for salt adapts the dish easily for specific nutritional requirements.
