Oven Roasted Rib Eye Steak With Porcini And Port Butter
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Cooking tools:
- Oven
- Stove
- Skillet
- Saucepan
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Parchment paper
- Aluminum foil
- Refrigerator
- Plate
Ingredients
- 1 x 600g rib-eye steak, trimmed and at room temperature
- olive oil, for brushing
- sea salt
- cracked black pepper
- ½ cup (10g) dried porcini mushrooms
- ⅓ cup (80ml) boiling water
- 2 eschalots (French shallots), finely chopped
- ½ cup (125ml) port
- 125g unsalted butter, softened
- 1 tablespoon finely chopped flat-leaf parsley leaves
- 1 tablespoon finely chopped thyme
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