1 (2-inch [5 cm]) cut beef rib-eye steak (about 2 lb [1 kg])
2 Tbsp (30 mL) extra-virgin olive oil
1 Tbsp (15 mL) minced fresh garlic
1 Tbsp (15 mL) minced fresh rosemary
1 Tbsp (15 mL) porcini powder (here)
1 tsp (5 mL) coarse sea salt
1 tsp (5 mL) black pepper
1 Tbsp (15 mL) butter
1 large onion, peeled and diced
1 carrot, peeled and diced
1 stalk celery, diced
1 cup (250 mL) sliced porcini mushrooms (or chanterelles or button mushrooms)
2 Tbsp (30 mL) all-purpose flour
2 cups (500 mL) beef, mushroom, or chicken stock
Place the steak on a large platter and drizzle with olive oil. Season with garlic, rosemary, porcini powder, sea salt, and black pepper. Spread the seasoning over the surface of the meat and rub in with your hands. Cover the steak with plastic film and set aside on the counter for 20 minutes.
Preheat the oven to 350°F (180°C).
Heat a cast-iron skillet over medium and add the butter. Add the meat and sear on both sides until lightly browned, about 5 minutes per side. Remove the steak from the pan and rest on a plate. Add the onion, carrot, and celery to the pan and toss to coat. Return the steak to the pan and place on top of the vegetables. Place the pan in the oven for 30 minutes or until a meat thermometer reads 120°F (50°C) for rare, 130°F (55°C) for medium-rare, 140°F (60°C) for medium, or 155°F (70°C) for well done. Remove the skillet from the oven, cover the steak with aluminum foil, and let rest for 15 minutes.
Meanwhile, return the skillet to the stove over medium heat. Add the porcini mushrooms and sauté for 2–3 minutes or until the mushrooms begin to brown. Add the flour and whisk to mix; heat until the flour begins to thicken. Add the stock and whisk until the mixture comes to a boil. Reduce the heat and stir occasionally for 10 minutes. Add any juices that have accumulated under the resting roast. Stir to mix. Check seasoning and adjust with salt and pepper if necessary.
Transfer the steak to a cutting board and cut on a diagonal into thick slices. Serve with porcini sauce on the side.
SERVES 4