Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub
Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Place steaks and soy sauce in large resealable plastic bag.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace steaks and soy sauce in large resealable plastic bag.
Seal bag, releasing excess air; turn to coat.
Let steaks marinate at room temperature 2 hours, turning occasionally.
Process porcini mushrooms in spice mill to fine powder.
Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).
Drain steaks; pat dry.
Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.
Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat.
Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.
Transfer steaks to plate; tent with foil to keep warm.
Let rest 10 minutes.
Cut into 1/2-inch-thick slices and serve.
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.