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I noticed Porcini dusted steak isn’t so popular on recipe websites. It might be because it’s not the most photogenic steak out there. When you pan fry a steak that’s coated in ground porcini mushrooms, what you’re left with looks black and burnt to a crisp.
But when you cut it open, you see a reassuring pink center. And when you take that first bite, you realize it’s the best steak you’ve ever had.
For those of you that don’t know, porcini mushrooms are a magic ingredient. Ribeye steaks are naturally flavorful thanks to their high fat content (perfect if you’re on a keto diet). Well, dusting a ribeye in porcini powder makes it taste about 10x as rich. The flavor of porcini mushrooms increases the meaty, buttery flavor of the steak in ways I didn’t think was possible.
Even dried porcinis are a gourmet ingredient that can be difficult to find. The mushrooms are not easy to cultivate, so they are scarce. And they’re not cheap. You may be able to find some locally if there’s a specialty Italian grocery nearby. Generally, the dried mushrooms are sold whole and you have to grind them yourself.
I was fortunate enough to get some quality ground porcini from Spice Specialist, an old school mom and pop spice shop that sells online.
The powder was very fine ground. When I opened the pouch, I was immediately struck by the smell. The smell was strong and pungent, not unlike dog food. Not exactly what you’d expect an expensive gourmet ingredient to smell like. I actually had to do some googling to make sure it was supposed to smell that way.
It turns out that yes, real porcini mushrooms smell like canned dog food. Or, as one reviewer put it, like “live pigs in a livestock train.”
Now, if you can accept the smell, you’re in for a treat. Because the flavor is incredible. It absolutely justifies the expensive.
How to Make a Porcini Dusted Ribeye Steak
Porcini Dusted Rib-Eye Steak Recipe
Best steak ever. I used olive oil, but I'd recommend avocado oil because of it's higher smoke point. You can also make gravy from the pan drippings, which is also highly recommended.
- 2 rib-eye steaks (about 2½ lbs)
- ½ cup soy sauce
- About 1 cup of porcini powder, or enough to fully coat steaks
- 1 tablespoon finely chopped fresh rosemary (or ½ tablespoon dried)
- ground black pepper to taste
- 1 tablespoon oil for frying.
- Optional: ⅛ cup of milk or heavy cream and 1 tablespoon of butter for gravy
- Place 2 rib-eye steaks in a large ziplock bag with ½ cup soy sauce.
- Marinate the steaks at room temp for 2 hours and pat dry.
- Dust the steaks with a generous amount of porcini mushroom powder as well as some rosemary and pepper. Salt is not necessary after marinating in soy sauce.
- Pan fry in olive oil over medium heat, about 7-8 minutes per side for rare. OR if you're using avocado oil, use high heat and reduce cooking time to about 5-6 minutes per side.
- Place the steaks on a plate and let them rest for about 10 minutes. Tent with foil to keep warm.
- Optional Bonus: To make a gravy, slowly add a little milk (or heavy cream and butter if you're doing keto) to the drippings in the pan. Add a little more porcini powder (no need for flour). Cook on low, whisking the meaty bits at the bottom with a fork, then increase to medium high heat. Stir continuously while cooking until a gravy forms.
This was by far the worst looking and best tasting steak I’ve ever made. In fact, it was the best steak I’ve ever had. And I’ve been to Texas. It was demolished before I remembered to take a picture of the nice pink center.
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