Dry-Aged Strip Steaks Without Drying Or Aging

• 1 1/2 ounces dried porcini mushrooms
• 1/2 teaspoon granulated white sugar
• 1/2 teaspoon ground white pepper
• 2 10-ounce boneless New York strip steaks, about 1 inch thick
• 2 tablespoons soy sauce (gluten-free if that is a concern)
• 3 tablespoons unsalted butter
• 2 tablespoons balsamic vinegar

1. Grind the porcini, salt, sugar, and pepper into a fine powder in a spice or coffee grinder.
2. Rub the steaks with the soy sauce, then coat with the mushroom powder. Set aside for 20 minutes at room temperature.
3. Meanwhile, position the rack in the center of the oven; heat the oven to 400u0b0F.
4. Set a cast-iron skillet over medium-high heat until smoking. Add the butter, wait a couple of seconds until it melts, then set the steaks in the skillet. Sear well without moving the steaks for 3 minutes.
5. Flip the steaks and transfer the cast-iron skillet to the oven. Roast until an instant-read meat thermometer inserted into the thickest part of each steak registers 125u0b0F for rare or 130u0b0F for medium-rare, about 4 or 6 minutes.
6. Transfer the steaks to serving plates. Pour the vinegar into the superhot skillet and scrape up any browned bits. Drizzle this mixture over the steaks and serve.

porcini mushrooms, white sugar, ground white pepper, soy sauce, unsalted butter, balsamic vinegar

Taken from food52.com/recipes/77785-dry-aged-strip-steaks-without-drying-or-aging (may not work)