Porcini Crusted Ribeye Steak with Balsamic Reduction Drizzle

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

I ate a steak like this at the Capital Grille and it has been on my mind for weeks! So this is my take at a quarter of the price :-)


1 Thick cut Ribeye Steak
Salt; to taste
Black pepper; to taste
Porcini Crust:
1 cup Dried Porcini Mushrooms
4 teaspoon Dried Onion Flakes
2 teaspoon Garlic Powder
1 teaspoon Black Pepper
1 teaspoon Salt
2 tablespoon Olive Oil
Balsamic Reduction:
1/2 cup Balsamic Vinegar

Original recipe makes 2 Servings



Remove your Steaks from the refrigerator and let them sit at room temperature for approximately 30 minutes.

Porcini Mushroom Crust:

In a food processor combine dried porcini mushroom, onion flakes, garlic, salt and pepper. Pulse until the mushrooms are coarsely chopped. Add in enough olive oil to wet the mixture and loosely bind it all together (approximately 2 tablespoons). Set aside.

Preheat a pan on high heat with a drizzle of olive oil.

Salt and pepper your steaks. Sear the steaks in the pre-heated pan (1-2 minutes per side) until a dark brown and crusted.

Preheat your oven to broil.

Place your steaks on a broiler pan and top with the mushroom crust. Finish cooking steaks to your desired doneness under the broiler. (If you prefer well done steak I suggest you cook them longer on the stovetop to prevent the crust from burning under the broiler.)

Remove steaks from the broiler and let rest at least 10 minutes to redistribute the juices.

Balsamic Reduction:

Over medium heat, In the pan that you used to sear your steaks, add the balsamic vinegar and let reduce until it resembles a thin syrup. (approximately 5 minutes)

Drizzle your steaks with the balsamic reduction.


The ingrediants in the mushroom crust are to taste. When you find the ratio of ingrediants you like stick with that!

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Calories Per Serving: 755 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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