A brandied Porcini mushroom crust tops seared and broiled steak in this scrumptious & sophisticated steak dish. Served drizzled with a balsamic reduction, and round out the meal with steamed broccoli and mashed potato. Smart Recipes, American Recipes, Beef Recipes, Recipes Beef American Porcini Crusted Ribeye Steak With Balsamic Reduction Drizzle Porcini Crusted Ribeye Steak With Balsamic Reduction Drizzle Recipe | RecipeSavants.com PT30M Serves 2 Ingredients: 1 Thick Cut Ribeye Steak 0 To Taste Salt 0 To Taste Black Pepper 1 Cup Dried Porcini Mushrooms 4 Teaspoons Dried Onion Flakes 2 Teaspoons Garlic Powder 1 Teaspoon Black Pepper 1 Teaspoon Salt 2 Tablespoons Olive Oil 0.5 Cup Balsamic Vinegar Bring steak to room temperature before getting started. To Make Porcini Mushroom Crust: Combine mushrooms, garlic, onion flakes, salt and pepper in a food processor until mushrooms are coarsely chopped. Add enough olive oil to the mixture to loosely bind it, about 2 tablespoons. Keep aside. Heat drizzling of olive oil in a pan over high heat. Season steak with salt and pepper. Sear the steak until dark brown in color, about 1 to 2 minutes per side. Preheat the broiler. Place steak on a broiler pan and top with the mushroom crust. Broil steak to your desired doneness. Once broiled, remove from oven and let rest 10 minutes before serving. To Make Balsamic Reduction: Add balsamic to the same pan you used for steak over medium heat until it reduces and turns into thin syrup, about 5 minutes. Drizzle over the steak while serving.

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