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- Level: Easy
- Total: 1 hr 5 min (includes resting time)
- Active: 35 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 791
- Total Fat
- 63 g
- Saturated Fat
- 29 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 43 g
- Cholesterol
- 190 mg
- Sodium
- 636 mg
- Level: Easy
- Total: 1 hr 5 min (includes resting time)
- Active: 35 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 791
- Total Fat
- 63 g
- Saturated Fat
- 29 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 43 g
- Cholesterol
- 190 mg
- Sodium
- 636 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Combine the salt, porcini powder, brown sugar, garlic powder and cayenne in a bowl. Use your fingers to make sure the ingredients are evenly distributed. Rub the steaks generously with the rub. Let sit for a few minutes.
- Heat a saute pan or cast-iron skillet over high heat until very hot.
- Lightly oil the steaks. Working in batches, place one of the steaks in the skillet and get a good sear on both sides, 6 to 7 minutes per side. Add the garlic, 2 sprigs thyme and 2 tablespoons butter to the pan and use a spoon to baste the steak with the butter. Remove the steak to a wire rack set over a baking sheet. Repeat with the remaining steak, thyme and butter.
- Add the garlic to the rack with the steaks and roast until the steaks reach the desired doneness, 10 to 15 minutes for medium rare. Let rest in a warm spot for 7 to 8 minutes. Slice on the bias and serve with the roasted garlic.
