Simple yet impressive, this big, bold steak gets an extra boost of flavor from an earthy dry rub made with our Porcini Mushroom Powder, garlic and rosemary. The rub infuses the meat with flavor and also draws out some of its internal moisture, leaving the finished product firmer and more intensely flavored.
Prep time: 730 min
Cook time: 30 min
Total time: 760 min
Ingredients
Makes 4 servings
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2 Tablespoons White Sugar
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1 Tablespoon Kosher Sea Salt Flakes
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1 Tablespoon Ground Black Peppercorns Dustless
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1 Tablespoon Porcini Powder
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1 Teaspoon Fresh Rosemary, finely chopped
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5 Cloves Garlic, minced
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5 Tablespoons Olive Oil
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1 (3-1/2-Lb.) Bone-In Ribeye Steak, cut about 3 inches thick
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3 Cups Arugula
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3 Teaspoons Fruity Extra Virgin Olive Oil
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Parmesan Cheese, for garnish
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Lemon Wedges, for garnish
Directions
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Combine sugar, kosher salt, black pepper, Porcini Mushroom Powder and rosemary in small bowl. Add garlic and drizzle in olive oil. Stir until thick paste forms.
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Pat steak dry with paper towels, and rub with paste, coating evenly. Wrap with plastic wrap, and refrigerate at least 12 hours, or up to overnight.
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One hour before grilling, remove steak from refrigerator. Unwrap plastic wrap, and wipe off excess rub with paper towel. Steak should have thin coating left. Let steak come to room temperature.
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Prepare grill with hot and less-hot side. Place steak on hottest part of grill and cook for 6 minutes. Rotate steak 90 degrees to achieve crosshatch grill marks, and cook another 6 minutes. Flip steak and repeat process on second side. Internal temperature should read about 125°F for medium-rare. Transfer steak to carving board to rest for 10 to 15 minutes.
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Toss arugula with extra virgin olive oil and sea salt to taste.
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Slice steak on the diagonal into 1/2-inch thick slices. Arrange on serving platter, surrounded by dressed arugula and lemon wedges. Shave Parmesan cheese over arugula with vegetable peeler, and drizzle steak with remaining extra virgin olive oil.