This petit ribeye recipe is more of an assembly of delicious enhancements, than a recipe, but incredibly delicious. The slight heat from the aleppo pepper and unami earthiness of the dried porcini powder are subtle, and give the steak that extra something that is crave-worthy.
| Prep Time | 10 minutes |
| Cook Time | 8-12 minutes |
| Servings |
servings
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Ingredients
Steaks
- 2 8 oz petit ribeye steaks
- 1 teaspoon coarse sea salt
- 1 tablespoon beef tallow or avocado oil
- 2 whole freshly ground pepper peeled
- 1 tablespoon almond butter or good extra virgin olive oil (optional)
Rub
- 1 teaspoon dried oregano crush slightly between your hands
- 1/8 teaspoon Aleppo pepper or freshly ground black pepper
- 1/2 teaspoon coriander seeds cracked (optional)
- 1/2 oz dried porcini mushroom finely ground in spice or coffee grinder
Ingredients
Steaks
Rub
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Recipe Notes
Pro-tip: Salting the steaks at least a day ahead makes a huge difference in the flavor and tenderness. I unwrap the steaks as soon as I get home (or if purchased frozen, thaw them, dry them then proceed), dry them well, salt liberally and then place them uncovered in the refrigerator to dry and age a little.