Porcini Cured Beef Rib Eye
Created by Chef Derek Dammann, Maison Publique
Enjoy this rib steak prepared with a rub of Knorr® Intense Flavors and dried mushroom, picking up the charcoal grilled flavors and rich quality of the meat.
Ingredients
Prepare the Steak Rub
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Cloves of garlic, peeled and made into a paste 10 each
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Mushrooms, Porcini, dried 0.5 cup
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Sugar 4 Tbsp
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Kosher salt 2 Tbsp
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Red chili flakes 2 Tbsp
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Black peppercorns 2 Tbsp
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Canola oil 0.5 cup
Prepare the Compound Butter
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Butter, unsalted 1 lb
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Fresh chives, finely chopped 1 Tbsp
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Curly parsley, finely chopped 1 Tbsp
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Chervil, finely chopped, fresh 1 Tbsp
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Tarragon, finely chopped 1 Tbsp
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Sea salt, flaked 1 Tbsp
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Finely grated zest of a lemon 1 each
Prepare the Steak
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Bone-in rib steaks cut 2 inches thick (about 36 oz each) 3 each
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Olive oil, as needed
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Lemon juice, fresh 0.5 each
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Sea salt, flaked
Preparation
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Prepare the Steak Rub
- In a mortar, combine the garlic, mushrooms, sugar, kosher salt, chili flakes and black pepper.
- Pound with a pestle, making sure to process the garlic and mushrooms to a paste.
- Stir in the oil and Knorr Ultimate Intense Flavors Wild Mushroom Earth Liquid Seasoning.
- The rub will keep for a week refrigerated
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Prepare the Compound Butter
- Place all of the ingredients in the bowl of an electric mixer fitted with the paddle attachment.
- Process on medium speed to combine everything thoroughly.
- Transfer the mixture onto a sheet of plastic wrap and roll into an even log and refrigerate until you are ready to use it.
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Prepare the Steak
- Massage the steak rub liberally into both sides of the meat. Transfer to a non-reactive container, cover and refrigerate for 24 hours.
- Remove the steaks from the fridge at least 3 hours before you plan on grilling it. Wipe off the excess rub.
- Prepare a charcoal grill. When the coals are broken down and glowing, place the steaks on the hottest part of the grill and sear on both sides until you achieve a nice char. Move the steaks now to the cooler part of the grill and continue cooking, flipping occasionally, until you reach an internal temperature of 48C for a perfect medium rare, about 40 minutes total.
- Remove the steaks from the grill and allow to rest for 30 minutes before slicing (the internal temperature will rise to 50C during resting).
- Serve the steaks with the compound butter and little pots of flakey salt for your guests to season as they wish.
- Stir some of the good olive oil and lemon juice into the resting juices of the steaks and spoon this over the sliced meats.