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Capital Grille Porcini Rubbed Steak

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 627 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. In a small bowl combine ground porcini mushrooms with sea salt, pepper, crushed red pepper and sugar, mix to make the rub.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. When plating, drizzle with balsamic reduction sauce and serve.
  9. If you've tried this recipe, come back and let us know how it was in the comments and ratings.

Nutrition Information

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

% 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.