GRASS-FED BEEF, FIT FOR COMPANY

Using porcini powder in rubs for steaks helps to enhance the natural beefy (bisony) flavor. It also gives the steak a beautiful rich brown exterior and delightful aroma. Powdered dried porcini mushrooms are loaded with umami, which experts say is one of the tongue’s five tastes, along with sweet, sour, salty, and bitter. It’s
characterized as savory or meaty, and foods such as mushrooms, meats, and aged cheeses are rich in this flavor component. In a way, the mushroom powder acts as a natural MSG (monosodium glutamate), helping to accent and enhance flavors, especially in meat.
Don’t attempt to pan-sear steaks less than ¾ inch thick, because by the time they are nicely browned, they will be overcooked.

Serves 4

GRASS-FED PORTERHOUSE STEAKS WITH PORCINI AND ROSEMARY RUB

INGREDIENTS

• 1-inch-thick grass-fed porterhouse steaks (about 2 pounds total)
• 4 garlic cloves, smashed
• ½ cup soy sauce
• 2 tablespoons porcini powder (see Cook’s Notes)
• 1 tablespoon finely chopped fresh rosemary
• 2 teaspoons coarsely ground black pepper
• 1 tablespoon olive oil

INSTRUCTIONS

• Place the steaks in a zipper-lock bag.
• Combine the garlic and soy sauce and pour over the steaks.
• Seal the bag and turn and shake until the steaks are well coated.
• Lay the bag flat in a pan and marinate at room temperature for 2 hours, turning the steaks from time to time.
• Combine the porcini powder, rosemary, and pepper in a small bowl. Mix well to create the rub.
• Preheat the oven to 275°F.
• Remove the steaks from the marinade and shake off the excess. Scrape off any garlic. Pat dry.
• Generously sprinkle the rub over the steaks so that both sides are completely coated.
• Heat the oil in a 12-inch cast-iron skillet over high heat. Swirl to completely coat the bottom of the pan.
• Add one steak and cook for 2 minutes. Flip and cook for 2 minutes more.
• Transfer the steak to a baking sheet or roasting pan. Repeat with the second steak and place it next to the first steak.
• Place the steaks in the oven and, after 10 minutes, check the internal temperature. They’re done when the temperature reaches 125°F to 130°F for medium-rare.
• Remove the steaks from the oven, cover loosely with aluminum foil, and let rest for 5 minutes.
• Cut around the T-shaped bone to remove the meat, then cut into ½-inch-thick slices and serve.

Alternative Cuts: Any tender lean beef or bison steak, such as rib eye, sirloin, New York strip, or fillet of similar thickness; also works for lean USDA Select–grade beef.

COOK’S NOTES

• Porcini powder can be purchased from specialty stores such as Penzey’s (see Sources), or you can make your own by grinding 3 or 4 dried porcini mushroom slices in a spice grinder.
• You can also grill the steaks. Set up a charcoal or gas grill for indirect grilling. Sear the steaks over a medium-hot fire for 2 minutes per side, then move them to the section of the grill with no fire and grill-roast until medium-rare, about 10 minutes.