Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub
Grinding dried porcini mushrooms in a spice mill creates a deeply flavorful coating for the steaks.
- 2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total)
- 1/2 cup soy sauce
- 1/4 ounce dried porcini mushrooms* (half of 1/2-ounce package)
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons coarsely ground black pepper
- 1 tablespoon olive oil