Grilled Ribeye with Porcini Red Pepper Rub

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.

This month Heinen’s wine department is featuring two delicious wines, a Chardonnay and a Malbec by Domaine Bousquet in Argentina. So my thoughts drifted to Argentinian cuisine. My first thought was steak.

Typically, Argentinians use flavorful condiments on their meats like chimichurri. You can find my favorite chimichurri recipe HERE. For today’s steak, I wanted to incorporate the popular zing of red pepper flakes used in chimichurri, but I also wanted a deep, rich flavor to complement the wine. I decided to attempt to recreate a steak I recently enjoyed at Olde Ebbitt Grill in D.C. After thoroughly questioning our waiter, doing a little research and testing this recipe, my family agreed that I nailed it. This recipe is now our ultimate, all-time favorite way to eat steak.

When choosing your steaks consider Heinen’s dry-aged ribeye. I paid a little bit more per pound, but the quality of these steaks make for a delicious grilled steak that’s worth every penny.

The rub is simple. Just a few ingredients combined in your blender. The dense, earthy flavor of the dried porcini mushrooms coupled with the sweet sugar and spicy red pepper flake make every bite delicious.

Ribeye with Porcini Red Pepper Rub

Ingredients:

2 oz Dried Porcini Mushrooms
1/2 tbsp Red Pepper Chili Flakes
1/4 cup Sugar
2 tbsp Kosher Salt
2 tbsp Freshly Ground Black Pepper, plus more for seasoning
good quality Olive Oil
Two 1 pound Bone-In rib-eye steaks (about 1″ thick)

Porcini Rub Directions:

Roughly chop the porcini and then grind in a blender – slowly at first, and then gradually increase the speed.
Add in red pepper flakes and blend to mix. Mix salt, pepper, and sugar together and then add the porcini-chili flake mixture together.
You will have plenty of rub leftover to make these steaks again – and you will want to!

Ribeye Directions:

Dust and rub your ribeye with the rub. Drizzle on some olive oil and rub that in too. The rub will turn into more of a thick paste with the consistency of wet sand.
Flip the steak and repeat. Wrap it tightly in plastic wrap and refrigerate 12 hours or overnight.
About 1 hour prior to grilling, remove the steak from the refrigerator.
Preheat a gas grill or grill pan. If you are going to use a charcoal grill, preheat that but use enough coals to keep the fire going for about 20 minutes.
Put the steak on the hottest part of the grill. I use a Weber grill and start with all burners on high. I sear the steaks on each side for about 90 seconds. Then I turn the heat to medium indirect heat. That means I turn off the front and back flames and leave only the center flame on medium. I cook the steaks for 4 minutes per side at this medium temperature for medium-rare doneness. The internal temperature should be 127-128°F.
Transfer to a carving board, cover loosely with foil and let it rest for 10-20 minutes or more.

My husband is often anxious to get dinner started at this point but the resting step is an important one. If you cut into your steak right away all those delicious juices will run all over your cutting board. If you can patiently wait at least 10 minutes the steak will reach the perfect temp and, when you slice it, the juice will be in the bite you take and not on your plate.

Our favorite way to enjoy steak is on a bed of sautéed greens. Today it’s kale, chard and garlic.

As you can see, with a rested steak there are no running juices when it’s sliced. They’re all there, though, in each bite!

Steak resting

I hope you’ll give this recipe a try then let us know what you think by posting a pic of your steaks with the #CookingWithHeinens hashtag on Instagram, Twitter or Facebook. Enjoy!