Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub
- 2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total)
- 1 tablespoon olive oil
- 2 teaspoons coarsely ground black pepper
- 1 tablespoon fresh rosemary
- ¼ ounce dried porcini mushrooms
- ½ cup soy sauce
Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally. Process porcini mushrooms in spice mill to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in s...