No one knows how to cook steak better than the Americans, which
is why I’ve adapted this recipe from a famous New York chef,
Mario Batali. He grinds porcini to a fine powder, then uses this as
a rub to load his steak with flavour. Any leftover rub can be stirred
into a risotto or soup.
Can't find fresh mushrooms?
Fresh porcini mushrooms are an
autumnal treat, but you can eat
the delicious dried version all year
round. Their concentrated taste means that
adding a couple to a dish brings it alive with
deeply savoury flavours
Whizz the mushrooms into a fine powder in a small food processor
or coffee grinder. Mix with a good pinch of salt, pepper and the
thyme leaves. Rub the mixture all over the steaks, then pop onto
a plate or into a sealable kitchen bag and chill overnight.
Brush away any excess mixture. Heat a griddle pan until smoking
hot. Turn the heat to medium, then smear a little olive oil over one
side of each steak. Griddle, oiled side down, for 3 mins. Turn over
(there’s no need to oil the other side), then cook for another 2 mins for medium-rare. Serve with a baked potato and a wintery salad.