Dry Rubbed Porterhouse Steak With Bagna Cauda Sauce, Roasted Cauliflower, Porcini Hash and Poached Egg, and Tuscan Kale Chips

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 40 min
  • Yield: 3 servings
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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

Roasted Cauliflower:

2 large heads cauliflower, cut into 1/2-inch slices

Extra-virgin olive oil

Kosher salt

Tuscan Kale Chips:

15 leaves Tuscan kale

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

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


  1. For the steak: Preheat the oven to 450 degrees F. 
  2. 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. 
  3. 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. 
  4. 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.
  5. 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.

Roasted Cauliflower:

  1. 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:

  1. 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:

  1. 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. 
  2. 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.
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