Grilled Rib-Eye Steak with Porcini Butter from The Mediterranean Kitchen by Joyce Goldstein
One of the most memorable tastes of my first visit to Italy was that of fresh porcini mushrooms. I saw them everywhere displayed in baskets on tables or in shop windows. I ate them thinly sliced an...
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Cooking tools:
- Grill
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Tongs
- Plate
- Fork
- Stove
Ingredients
- Salt
- freshly ground pepper
- ½ small onion, finely minced (about 3 tablespoons)
- ¾ cup plus 2 tablespoons unsalted butter, softened
- ¾ cup warm water
- ⅓ cup dried porcini mushrooms
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