Porcini-rubbed steak

Porcini mushrooms really make this dish. A must-try for any steak lover, this simple recipe is a real treat

  • Prep:15 mins
    Cook:5 mins
    Plus overnight marinating
  • Serves 2
  • More effort

Nutrition per serving

  • kcal 478
  • fat 10g
  • saturates 2g
  • carbs 1g
  • sugars 0g
  • fibre 2g
  • protein 47g
  • salt 0.29g


  • 25g dried porcini mushrooms
  • 1 sprig thyme, leaves only
  • 2 thick sirloin steaks
  • 1 tbsp olive oil
  • baked potatoes and salad, to serve


Emma says...
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


  1. 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.

  2. 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.

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