- 3 tablespoons kosher salt
- 3 tablespoons brown sugar
- 2 tablespoons porcini mushroom powder
- 2 teaspoons pimenton (smoked Spanish paprika)
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- Oil, for brushing grill
- Three 24 to 28-ounce bone-in porterhouse steaks
- Extra-virgin olive oil
Bagna Cauda Sauce:
- 2 tablespoons extra-virgin olive oil
- Pinch red pepper flakes
- 5 anchovy fillets
- 3 cloves garlic, smashed
- 8 tablespoons unsalted butter, cut into pats
- Fresh flat-leaf parsley, for garnish
- Roasted Cauliflower, for serving, recipe follows
- Tuscan Kale Chips, for serving, recipe follows
- Porcini Hash and Poached Egg, for serving, recipe follows
For the steak: Preheat the oven to 450 degrees F. Combine the salt, sugar, porcini powder, pimenton, garlic powder and cayenne pepper in a bowl, using your fingers to make sure all the ingredients are evenly distributed. Rub the outsides of each steak generously with the rub, and then let sit 20 minutes.
Preheat a grill pan over medium-high heat.
When the grill pan is very hot, cook the steaks until well charred on both sides. Transfer to a sheet tray in the oven, 5 minutes, and then remove and let rest in a warm spot, 10 minutes. Cut the steaks off the bones, and slice on the bias across the grain.
For the bagna cauda sauce: Heat the olive oil, red pepper flakes, anchovies and garlic in a medium saucepan over medium heat and cook, 10 minutes. At the last minute before serving, whisk in the butter, 2 pats at a time, waiting for the butter to almost melt before incorporating more. Spoon the sauce into ramekins.
Drizzle the steak with extra-virgin olive oil and serve immediately with the Bagna Cauda, garnished with parsley. Plate the Porcini Hash topped with a poached egg and Roasted Cauliflower, and stack the Tuscan Kale Chips on a plate. Serve alongside the steaks.
Preheat the oven to 450 degrees F. Toss the cauliflower with olive oil and season with salt. Spread out on a sheet pan and roast until the cauliflower is golden and tender, 10 to 15 minutes.
Tuscan Kale Chips:
- 15 leaves Tuscan kale
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Preheat the oven to 450 degrees F. Place the kale in a bowl, drizzle lightly with olive oil and season with salt and pepper. Toss to evenly coat the leaves, and then arrange in a single layer on a baking sheet. Bake until just crisp, about 8 minutes.
Porcini Hash and Poached Egg:
- 3 tablespoons extra-virgin olive oil
- 1 pound porcini mushrooms, quartered
- 1/2 cup white wine
- Kosher salt
- Splash white vinegar
- 4 eggs
Heat the olive oil in a large saute pan over medium-high heat. When the oil is hot, cook the mushrooms until golden brown, about 8 minutes, and then pour in the white wine and reduce until evaporated. Season with salt and remove from the heat.
Bring a large pot of water to boil. Add in the white vinegar and reduce to a simmer. Carefully break and add the eggs and poach, about 3 minutes. Remove from the water with a slotted spoon or spider, drain slightly over the water, and tap on a paper towel to remove any excess water. Sprinkle lightly with salt.