Tagliata of Porcini-Rubbed Rib Eye
- SERVINGS: 4 to 6
Osteria Mozza · Los Angeles
A porcini spice rub from Mario Batali's Babbo Cookbook forms the sweet, earthy crust on this rib eye. "Tagliata," from the Italian tagliare, means "to cut," and refers to the Italian custom of serving steak sliced.
- 3/4 ounce dried porcini mushrooms, finely ground in a spice grinder
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon crushed red pepper
- 5 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- One 3 1/2-pound bone-in rib eye steak (3 inches thick)
- Balsamic vinegar, for drizzling
- In a bowl, mix the porcini powder, sugar, salt, black pepper, red pepper, garlic and olive oil. Rub the paste all over the steak. Cover and refrigerate for 12 hours or overnight. Scrape off the excess paste; let the steak stand at room temperature for 1 hour.
- Light a grill, or heat a grill pan and preheat the oven to 450°. Grill the steak over medium heat for about 25 minutes per side, until crusty and brown and an instant-read thermometer inserted in the center registers 125° for medium-rare. Alternatively, brown the steak in a grill pan over moderately high heat, about 12 minutes per side, then roast in the oven for about 40 minutes. Let the steak stand for 15 minutes.
- Slice the meat across the grain, drizzle lightly with balsamic vinegar and serve with an arugula salad.