Porcini Dusted Strip Steaks with Rosemary Butter


The best thing about a good steak is that it needs very little to make it shine. During the summer months, I like to season them with salt and pepper and let the grill do the work. But when it's freezing outside, I stay indoors, rely on my cast iron pan, and get a little more creative. Most recently, I rubbed the steaks with Porcini Dust made out of dried porcini mushrooms and dried rosemary. Once perfectly seared, I topped each one with Rosemary Butter. The earthy flavors were perfect together, and a delicious meal was born.


Ingredients for Porcini Dusted Strip Steaks with Rosemary Butter:


3-4 NY Strip Steaks, brought to room temperature for 1 hour before cooking

kosher salt

black pepper

2 tablespoons + 1 tablespoon olive oil


Rosemary Butter

8 tablespoons of unsalted butter, room temperature

3/4 teaspoon chopped fresh rosemary

3 cloves garlic minced

1/2 teaspoon kosher salt

1/8 teaspoon black pepper


Porcini Dust:

1 ounce dried porcini mushrooms

1/2 teaspoon dried rosemary


Time-Saving Tips: Prepare the Porcini Dust and the Rosemary Butter up to a few days in advance.


Let's see what we need.

We're ready to cook.



Mix the butter ingredients until well combined. Now make it into a log. I like to place a piece of plastic wrap on the counter. Then I set the butter on top. While wrapping it up, I use the plastic wrap as a guide and shape the butter into an even log. Shaping the butter makes it easier to cut off pieces. I make it the length of a stick of butter, Refrigerate the butter until firm and ready to use.


Place the mushrooms and rosemary into a coffee grinder. Whiz until everything is finely ground. I needed to do this in batches.


Season both sides of each steak with salt and pepper. Then rub 1/2 Porcini Dust on to each side of the steaks, totaling one teaspoon of dust per steak.


Add a tablespoon of oil to the pan and heat. Once hot, add the steaks. Sear well and then turn the meat over and sear the second side. Turn off the heat and loosely cover the steaks for 5-8 minutes. When you press on the steak with your finger, the softer it is, the rarer it is. Top each steak with a pat or two of butter.


They're ready! Porcini Dusted Strip Steaks with Rosemary Butter is my new favorite way to cook steak indoors. The Porcini Dust adds incredible depth to the meat, and the Rosemary Butter is the perfect complement. Serve roasted asparagus and potatoes, and this is an ideal meal.


Enjoy!


Porcini Dusted Strip Steaks with Rosemary Butter:


  • 3-4 NY Strip Steaks, brought to room temperature for 1 hour before cooking

  • kosher salt

  • black pepper

  • 2 tablespoons + 1 tablespoon olive oil


Rosemary Butter

  • 8 tablespoons of unsalted butter, room temperature

  • 3/4 teaspoon chopped fresh rosemary

  • 3 cloves garlic minced

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon black pepper


Porcini Dust:

  • 1 ounce dried porcini mushrooms

  • 1/2 teaspoon dried rosemary

  • Mix the butter ingredients until well combined. Now make it into a log. I like to place a piece of plastic wrap on the counter. Then I set the butter on top. While wrapping it up, I use the plastic wrap as a guide and shape the butter into an even log. Shaping the butter makes it easier to cut off pieces. I make it the length of a stick of butter, Refrigerate the butter until firm and ready to use.

  • Place the mushrooms and rosemary into a coffee grinder. Whiz until everything is finely ground. I needed to do this in batches.

  • Season both sides of each steak with salt and pepper. Then rub 1/2 Porcini Dust on to each side of the steaks, totaling one teaspoon of dust per steak.

  • Add a tablespoon of oil to the pan and heat. Once hot, add the steaks. Sear well and then turn the meat over and sear the second side. Turn off the heat and loosely cover the steaks for 5-8 minutes. When you press on the steak with your finger, the softer it is, the rarer it is. Top each steak with a pat or two of butter.

  • Time-Saving Tips: Prepare the Porcini Dust and the Rosemary Butter up to a few days in advance.


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