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Porcini Rubbed Ribeye with Arugula Salad

Serves: 4 people
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Prep Time15 mins
Cook Time20 mins
Steak Drying time:1 hr
Total Time1 hr 35 mins

Ingredients

For the Ribeye Steaks:

  • 2 boneless ribeye steaks about 16 oz
  • 1.5 oz dried porcini mushrooms
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp olive oil

For the Arugula Salad:

  • 3 tbsp extra virgin olive oil
  • 1 tsp dijon mustard
  • 2 tbsp champagne vinegar
  • pinch of salt
  • a few fresh cracks of black pepper
  • 5 oz baby arugula
  • shaved parmesan optional

Instructions

For the Ribeye Steaks:

  • Place the ribeye steaks on a rack and transfer to the fridge, uncovered for at least an hour. This helps the steaks get that golden brown sear on the outside. 
  • Using a coffee grinder, grind the porcini mushrooms until it is the consistency of powder. Coat both sides of the ribeye with 1 teaspoon of the mushroom powder. 
  • Season liberally with kosher salt and black pepper. Using your fingers, press the seasonings into the steak. 
  • Heat a cast iron skillet over medium high heat. When it is very hot, add olive oil. Swirl the pan so it is evenly coated. Gently lay the steaks into the pan and sear on each side for 3 minutes, until a golden brown crust has formed. Then, continue flipping the steak one minute at a time, until a deep brown crust has formed and the temperature reaches 120-130 degrees, about 5 minutes total. Transfer steak to a cutting board and let rest for 5 minutes before slicing into 4 large chunks. 

For the Arugula Salad:

  • In a large bowl, add the olive oil, dijon, salt and pepper. Whisk to combine. Right before serving, add the arugula and toss to combine. Sprinkle with shaved parmesan. Top steak with arugula salad, serve family style and enjoy!