Ingredients:
2 tablespoons sugar
1 tablespoon kosher salt
5 garlic cloves, finely chopped
1 tablespoon hot red pepper flakes
1 tablespoon fresh ground black pepper
1/4 cup dry porcini mushrooms, ground to a fine powder in a spice grinder
1/4 cup extra virgin olive oil
28 ounces rib eye steaks, cut 2 inches thick
best-quality extra virgin olive oil, for drizzling
best-quality balsamic vinegar, for drizzling
Directions:
In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder and olive oil and stir well to form a thick, fairly dry paste. Rub the paste all over the steak, coating it evenly, and refrigerate, wrapped in plastic, for 12 hours or overnight.
Preheat the grill or broiler.
Remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Cook on the hottest part of the grill for 25 minutes, turning every 6 minutes, or to an internal temperature of 120 F for medium rare.
Allow the steak to rest for 10 minutes, then slice against the grain. Drizzle with the olive oil and balsamic vinegar and serve immediately.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.