1. Place the steak on a small, rimmed baking sheet. Season it on all sides with the olive oil and massage in the oil. Sprinkling from a height of about eight inches above the steak, liberally season the meat on all sides with kosher salt. Using the same “high sprinkling” technique, season the steak on all sides with a smaller amount of Maldon salt. Using a pepper mill, liberally season the meat on all sides with pepper. 00:32
2. Again using the “high sprinkling” technique, dust the entire steak with porcini powder. Use enough to create a thin layer over the entire surface of the steak on all sides. 02:00
3. Add about 1 tablespoon of olive oil to a smoking hot cast iron skillet over high heat. Place the steak in the pan starting at the closest point to you, and lower the rest of the meat into the pan towards the back. Push the meat down to ensure maximum contact with the hot surface of the skillet. Allow the meat to sear on this side for a minute to a minute-and-fifteen seconds. 02:40
4. Using the spoon, flip the steak over, lower the heat to medium, and sear for a minute or so. Continue to turn the steak so that all sides are seared, cooking each side for about 30 seconds. 03:20
5. Place the steak into the pan in which it was originally seasoned. Turn off the heat in the skillet, retaining the collected meat juices and fat for use in cooking the mushrooms and jus, and allow the steak to rest for about four minutes. 04:29
6. Place the steak in a 400-degree oven and cook for six minutes. Allow the steak to rest for another four minutes. 05:22
7. Increase the heat under the cast iron skillet to medium and add in about 4 tablespoons of room temperature butter. Allow the butter to melt completely. 06:34
8. While the butter is melting, break three cloves off of a head of garlic, leaving the skin on them. Press down on each clove firmly with the flat of your hand to break them up a bit. Add the crushed cloves to the butter. Add about a half a bunch of fresh thyme to the pan. Swirl the pan and lower the heat to low. 07:02
9. Place the steak back in the pan, keeping the aromatics on the near side and the steak on the far side of the skillet. Place some of the aromatics on top of the steak and, tilting the pan to create a “well” of butter, baste the steak for two minutes with the butter in the skillet. Move the steak and the aromatics to the baking sheet, making sure to place the aromatics atop the steak. 07:45
10. Turn the heat under the skillet back up to medium and add the 2 ounces of hen-of-the-woods mushrooms; cook for about a minute. Add the 2 ounces of chanterelle mushrooms and cook for a minute, then add the 2 ounces of crimini mushrooms and allow to cook for another minute. Add more fresh cracked black pepper. 09:10
11. Add about 2 tablespoons of dry sherry to the pan and cook for two to three minutes to allow the alcohol to burn off (flame optional). Turn off the heat and add about 1/4 cup of room temperature water to the pan. Allow the sauce to reduce and thicken, adjusting the heat accordingly and stirring regularly. 10:08
12. Take the aromatics off the steak, and reserve them for plating. Using a very sharp, long chef’s knife, slice the steak thinly and across the grain of the meat. Using the knife or a spatula, plate the meat. 11:52
13. Tilting the pan so that the sauce collects on the near side, spoon the mushrooms and sauce over the sliced steak. Top it with the reserved garlic, squeezed out of its skin, and the fried thyme sprigs. 13:02
What You'll Need
- Small rimmed baking sheet
- Large cast iron skillet
- Large spoon
- Kitchen gloves or oven mitt (optional)
- Long, thin chef’s knife
- Cutting board
- Serving plate
- Dry-aged boneless rib eye steak (16 ounces)*
- Extra virgin olive oil
- Kosher salt*
- Maldon salt*
- Fresh cracked black pepper
- Porcini powder (about 2 tablespoons)*
- Butter, room temperature (4 ounces)*
- Garlic clove, skin in tact (3)
- Fresh thyme (1/2 bunch)
- Hen-of-the-Woods mushrooms, cleaned and broken into small chunks (2 ounces)*
- Chanterelle mushrooms, gills removed and shredded (2 ounces)*
- Crimini mushrooms, cleaned and thinly sliced (2 ounces)*
- Dry sherry (2 tablespoons)*
- Water, room temperature (1/4 cup)
*See Chef Notes for more information
The quality of the beef used in this recipe is very important. A dry-aged rib eye is going to have a deeper flavor since much of the moisture has been removed from the muscle. Also, the naturally occurring enzymes in the beef will have broken down much of the connective tissue, leading to a more tender piece of meat.
Porcini powder is available at specialty cooking stores, spice shops, and online. It can also be made at home by finely grinding dried porcini mushrooms. The resulting powder has a very rich, concentrated, umami flavor.
Chef Luke uses two types of salt in this tutorial -- kosher salt and Maldon sea salt. The former is a very popular salt with chefs as it has regularly-sized flakes that are more easily integrated into dishes. Maldon sea salt, on the other hand, has very large flakes and a saltier flavor; it is often used as a finishing salt.
When seasoning the steak with both kinds of salt, as well as with the porcini powder, make sure to sprinkle from a good height above the meat so as to most evenly distribute the seasonings.
The meat should be allowed to rest several times throughout the cooking process. This ensures that the juices and blood will be retained and that, when you cut into the meat to plate it, it will be juicy throughout.
You may notice that Chef Luke says he’s using 2 tablespoons of butter, but he actually uses closer to 4 tablespoons. As Julia Child once said, “With enough butter, anything is good. "
If dry sherry isn’t available, sherry vinegar or any dry white wine may be substituted.