Recipe: Grilled rib-eye

  • Updated: June 12, 2013 - 2:56 PM

Tagliata of Bone-In Rib-Eye with Arugula

Serves 4.

Note: Plan ahead, as the meat needs to marinate at least 12 hours. If you can’t find porcini mushroom powder, simply grind up dried porcinis to make your own. From Mario Batali.

• 2 tbsp. sugar

• 1 tbsp. kosher salt

• 1 tbsp. freshly ground black pepper

• 1 tbsp. hot red pepper flakes

• 1/4 c. porcini mushroom powder (see Note)

• 5 garlic cloves, minced

• 1/4 c. extra-virgin olive oil, plus about 1 tbsp., divided

• 1 (3- to 3 1/2-lb.) bone-in rib-eye steak, about 3 inches thick

• 3 c. trimmed arugula, washed and spun dry

• Fine sea salt

• Great extra-virgin olive oil for drizzling

• Balsamic vinegar for drizzling


In a small bowl, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil, and stir well to form a thick paste with the consistency of wet sand.

Rub the paste all over the steak, coating it evenly. Wrap tightly in plastic wrap and refrigerate for at least 12 hours, or overnight.

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