How would you cook one humungous piece of steak?
To chop The Steak into smaller pieces would be shame and all novelty would be lost in the process. After deciding that The Steak should stay intact I went to rummage for an appropriate recipe to do the job; a marinade or something. Instead I found a rub on BBC Good Food; a recipe inspired by Mario Batali.
Clouds of porcini dust puffed out of my food processor when I took off the lid. The steps were quite easy to follow.
The next day my 30cm Le Creuset grill pan looked rather pathetic as it barely contained The Steak. Due to its thickness, cooking time was longer than expected but in the end it reached medium-rare. Perfect.
I had some reservations about the rub, fearing that the mushrooms would be overpowering. Not at all. In fact, the porcini intensified and brought out the full flavour of The Steak. What an interesting discovery!
But what to do with all the leftover steak?!? Stay tuned for the next recipe…
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Porcini Mushroom Rubbed Rump Steak
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 1x
Description
Keep things simple when cooking steak.
Ingredients
- 50g (2 oz) dried porcini mushrooms
- 2 sprigs thyme, leaves only
- 5ml (1 tsp) salt
- 2.5ml (½ tsp) pepper
- 1.4kg (3 lbs) thick rump steak
- 45ml (3 tbsp) olive oil
Instructions
- Whizz the mushrooms into a fine powder in a small food processor or coffee grinder. Mix with a good pinch of salt, pepper and the thyme leaves. Rub the mixture all over the steaks, then pop onto a plate or into a sealable kitchen bag and chill overnight.
- Brush away any excess mixture. Heat a griddle pan until smoking hot. Turn the heat to medium, then smear a little olive oil over one side of each steak. Griddle, oiled side down, for 3 minutes. Turn over (there’s no need to oil the other side), then cook for another 2 minutes for medium-rare.
- [Optional] Check for doneness with a meat thermometer.
- Let steak rest for 5 minutes before carving or serving.
Notes
- Serve with baked potatoes and salad.
- In this recipe it’s difficult to give an exact cooking time because it depends on a variety of factors like the thickness of the steak and how hot your pan/barbecue is. Play it by ear!
Nutrition
- Serving Size: 183g
- Calories: 257
- Fat: 8.7 g
- Carbohydrates: 3.1 g
- Fiber: 1.6 g
- Protein: 40.1 g
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Gary
Mmm, I bet the mushrooms made it umami-tastic!
Beth
Amazing photo’s – looking forward to see what you did with the leftovers
Ari
This looks absolutely amazing. I just got back from Italy where porcinis are in season, and I’ve been looking for recipes that use them. Will definitely bookmark this for the next time we make steak!
Jeanne @ CookSister!
Good grief that steak is HUGE!! Love the idea of the porcini dust 🙂
Renil M. George
Mushroom steak? Both are my favorites individually.
★★★★★
Stevdere
I love porcini mushrooms xx