Master the art and science of meat preparation with this simple recipe from Aidells Sausage founder Bruce Aidells. He starts with grass-fed boneless rib eye and a simple soy-sauce marinade. But the secret to this meat’s success is the porcini-focused spice rub. Dress it up with Wild Mushroom–Potato Gratin (page 272) or down with fries and beer on a Friday night in.

　　

Ingredients

Makes 4 to 6 servings

　　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

　　1 tablespoon finely chopped fresh rosemary

　　2 teaspoons coarsely ground black pepper

　　1 tablespoon olive oil

　　

Step 1

Place the steaks and soy sauce in a large resealable plastic bag. Seal the bag, releasing excess air; turn to coat. Let the steaks marinate at room temperature 2 hours, turning occasionally.

　　

Step 2

Process the porcini mushrooms in a spice mill to a fine powder. Mix 1 1/2tablespoons mushroom powder, the rosemary, and pepper in a small bowl (reserve any remaining powder for another use).

　　

Step 3

Drain the steaks; pat dry. Sprinkle the mushroom-rosemary rub generously over both sides of the steaks, pressing to adhere.

　　

Step 4

Heat the oil in a heavy large skillet (preferably cast iron) over medium-high heat. Fry the steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.

　　

Step 5

Transfer the steaks to a plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.

　　The Epicurious Cookbook