Sous Chef Rob Gary and Executive Chef Partner Chadwick Norman

Porcini-Rubbed Ribeye Steak
Serves 1-2


1 24 oz. ribeye
¼ cup granulated sugar
¼ cup kosher salt
2 tbsp red pepper flakes
2 tbsp freshly ground black pepper
4½ tbsp olive oil
1 tsp balsamic vinegar 
1 cup porcini powder
Splash balsamic vinegar 



For the rub, mix granulated sugar, salt, red pepper flakes, porcini powder and ground pepper together.  

To cook the ribeyerub the exterior of the steak with 2 tbsp of olive oil. Press the oiled steak into the porcini rub, pressing the rub, not the steak. Turn the steak multiple times until all sides are coated. Drizzle the steak with the 2 tbsp of olive oil, allowing the oil to permeate the steak by massaging it until the rub develops a mud-like texture.  

Grill the steak over medium heat to your preferred temperature. Remove from heat and drizzle with remaining olive oil and a splash of balsamic vinegar. 


The Capital Grille
2000 Route 38, Cherry Hill
856-665-5252 | 

September 2018
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