Pan-Seared Rib-Eye Steaks With Porcini And Rosemary Rub

• 2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total)
• 1/2 cup soy sauce
• 1/4 ounce dried porcini mushrooms* (half of 1/2-ounce package)
• 1 tablespoon finely chopped fresh rosemary
• 2 teaspoons coarsely ground black pepper
• 1 tablespoon olive oil

1. Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally.
2. Process porcini mushrooms in spice mill to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).
3. Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.
4. Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.
5. Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.

soy sauce, porcini mushrooms, fresh rosemary, ground black pepper, olive oil

Taken from www.epicurious.com/recipes/food/views/pan-seared-rib-eye-steaks-with-porcini-and-rosemary-rub-241340 (may not work)