Capital Grille Porcini Rubbed Steak
User Reviews
4.7
123 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
627 kcal
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Course
Main Course
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Cuisine
American
Capital Grille Porcini Rubbed Steak
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Copycat Capital Grille Porcini Rubbed Delmonico is the perfect home date night dinner. An easy recipe filled with robust steak flavors and sweet balsamic reduction sauce.
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Ingredients
- 1 ounce dehydrated porcini mushrooms
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon crushed red pepper
- 1 teaspoon sugar
- 4 New York Strip Steaks or other cut
- 4 tablespoons unsalted butter
- 4 tablespoons balsamic glaze
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Instructions
- Place dehydrated porcini mushrooms into your food processor and grind until they are nothing but dust. Word to the wise... allow to sit for a few minutes before opening or else you might get a mushroom dust bomb in your kitchen.
- In a small bowl combine ground porcini mushrooms with sea salt, pepper, crushed red pepper and sugar, mix to make the rub.
- Remove steaks from the fridge. Rub into steaks evenly and on both sides. Allow to rest and marinate for 20 minutes so it forms a paste and sticks well.
- When ready to cook, heat seasoned cast iron to just before smoking point. Depending on the size you might need to cook steaks two at a time to avoid overcrowding the pan. Heat over HIGH heat and turn on the fans to prevent the smoke detector from going off.
- Sear on each side for 3 (medium rare) to 8 (well done) minutes depending on desired temperature and thickness of meat. These were 1 1/2 inches and rare- I cooked them for 3 1/2 minutes per side. When cooking do not move the steak around, keep it in the same place except to flip. In contrast to cooking other pieces of meat in cast iron, do not baste with the butter. Basting will wear away at that beautiful crust you worked so hard on. If you have someone that requests "no pink", you might be better off baking at 400 for 4-5 minutes instead of searing for the full 8 minutes. You don't want the outside to burn.
- About 1 minute before you remove the steaks, add 1 tablespoon of butter directly to the top to melted over meat. If you add it too early, it can burn, so wait until right before are ready to remove it.
- Remove steaks from the skillet and allow to rest for at least 5 minutes. Meat holds heat well so do not worry about them getting cold. Resting helps the juices (and flavor) to reabsorb back into the meat instead of ending up on your cutting board.
- When plating, drizzle with balsamic reduction sauce and serve.
- If you've tried this recipe, come back and let us know how it was in the comments and ratings.
Equipments used:
Nutrition Information
Show Details
Calories
627kcal
(31%)
Carbohydrates
4g
(1%)
Protein
47g
(94%)
Fat
45g
(69%)
Saturated Fat
21g
(105%)
Cholesterol
211mg
(70%)
Sodium
1875mg
(78%)
Potassium
735mg
(21%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
498IU
(10%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 4g | 1% |
| Protein | 47g | 94% |
| Fat | 45g | 69% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 211mg | 70% |
| Sodium | 1875mg | 78% |
| Potassium | 735mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 498IU | 10% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
123 reviews
Excellent
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