Porcini Rubbed Bone-In Ribeye from The Capital Grille features a juicy, tender ribeye steak coated with aromatic porcini mushroom seasoning, paired perfectly with a drizzle of 15-year aged balsamic vinegar, offering a rich, earthy flavor and a glossy, caramelized finish.
Equipments
- Grill or Grill Pan
- Tongs
- Chef’s Knife
- Cutting Board
- Small Mixing Bowl
- Spice Grinder or Mortar and Pestle
- Pastry Brush
- Measuring Spoons
- Instant Read Meat Thermometer
- Aluminum Foil (for resting steak)
- Serving Platter
Ingredients
- 1 bone-in ribeye steak (about 1.5–2 inches thick)
- 2 tablespoons dried porcini mushrooms
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons 15-year aged balsamic vinegar
Dried porcini mushrooms should be finely ground using a spice grinder or mortar and pestle to ensure even seasoning coverage on your ribeye steak. Use high-quality kosher salt and freshly ground black pepper to enhance the natural flavors of the meat without overpowering it. Marinate the steak with olive oil and porcini mushroom seasoning before grilling to help the flavors penetrate the meat deeply. The 15-year aged balsamic vinegar must be drizzled gently after cooking to maintain its sweet, tangy character and create a glossy finish. Your Porcini Rubbed Bone-In Ribeye with 15-Year Aged Balsamic from The Capital Grille copycat menu achieves a tender, juicy texture with a rich, earthy flavor perfectly balanced by this finishing touch.
Instructions
- Preheat grill or grill pan to high heat.
- Grind dried porcini mushrooms into a powder using a spice grinder or mortar and pestle.
- In a small mixing bowl, combine ground porcini mushrooms, kosher salt, black pepper, and garlic powder.
- Pat ribeye steak dry with paper towels.
- Rub olive oil evenly over both sides of the steak.
- Generously coat the steak with the porcini seasoning mixture, pressing it onto the meat.
- Place steak on hot grill; sear for 4–5 minutes per side for medium-rare, or until desired doneness.
- Use an instant read meat thermometer to check internal temperature (130°F for medium-rare).
- Transfer steak to a cutting board and tent with aluminum foil; rest for 5–10 minutes.
- Slice steak and arrange on serving platter.
- Drizzle sliced steak with 15-year aged balsamic vinegar using a pastry brush.
- Serve immediately.
Substitution
Porcini Rubbed Bone-In Ribeye with 15-Year Aged Balsamic from The Capital Grille offers a signature blend of earthy porcini mushrooms and rich, aged balsamic vinegar that enhances the natural flavor of the ribeye. If dried porcini mushrooms are unavailable, you can substitute with shiitake or cremini powder for a similar umami depth. Use a spice grinder or mortar and pestle to finely crush the mushrooms and spices, ensuring an even rub on your steak. An instant read meat thermometer helps achieve the perfect medium-rare doneness for tender, juicy results. After grilling, always rest your steak loosely tented in aluminum foil to redistribute juices before serving.
Tips
Ensure your ribeye is at room temperature before grilling to promote even cooking and better searing. Press the porcini rub firmly onto the meat to create a flavorful crust that locks in juices during grilling. Use an instant read thermometer to avoid overcooking; 130degF guarantees a perfect medium-rare finish. Rest your steak tented with foil to redistribute juices, enhancing tenderness and flavor when sliced.
Nutritions
Porcini Rubbed Bone-In Ribeye from The Capital Grille is a nutrient-dense meal rich in high-quality protein essential for muscle repair and growth. The bone-in ribeye steak provides significant amounts of iron, zinc, and B vitamins, all crucial for energy metabolism and immune function. The porcini mushroom seasoning adds antioxidants and dietary fiber, while the aged balsamic vinegar contributes minimal calories but enhances flavor without compromising nutritional value. Your meal balances indulgent taste with beneficial nutrients to support a well-rounded diet.
Storage
Store your porcini rubbed bone-in ribeye steak in an airtight container or wrap it tightly in aluminum foil to preserve its rich, earthy flavors and prevent moisture loss. Refrigerate at temperatures below 40degF (4degC) and consume within 3-4 days for optimal freshness. When reheating, use a grill or stovetop to maintain the steak's tender texture and caramelized finish without compromising the porcini seasoning.
Variation or Alternatives
You can substitute dried porcini mushrooms with dried shiitake or morel mushrooms to maintain the earthy flavor profile while adding a slightly different aroma. Instead of grilling, try pan-searing the ribeye in a cast iron skillet over high heat, finishing it in the oven for more control over doneness. For a complementary twist, replace the 15-year aged balsamic vinegar with a rich red wine reduction or a porcini-infused butter to enhance the steak's umami notes. Adjust seasoning by incorporating smoked paprika or crushed pink peppercorns to add subtle smokiness or floral spice to your porcini rub.
Allergies
The Porcini Rubbed Bone-In Ribeye contains porcini mushrooms, which may trigger allergic reactions in individuals sensitive to fungi or mold. The steak is seasoned with garlic powder and black pepper, common allergens for some people, and the aged balsamic vinegar may contain sulfites that can cause issues for those with sulfite sensitivity. Be sure to check these ingredients carefully to ensure they align with Your dietary restrictions and allergy concerns.
Why this recipe?
Porcini Rubbed Bone-In Ribeye with 15-Year Aged Balsamic at The Capital Grille offers a rich umami flavor profile from the porcini seasoning, perfectly complemented by the deep sweetness of the aged balsamic glaze. This dish combines high-quality bone-in ribeye, known for its marbling and tenderness, with gourmet ingredients that elevate every bite. Your taste buds will appreciate the balance of earthy and savory notes, making it a memorable steak experience. Recreating this recipe at home is worth trying to capture the luxurious flavors and impressive presentation without the restaurant price.