For the Rub:
1 oz. dried porcini mushrooms
1 tsp. sea salt
1 tsp. dried rosemary
1 tsp. sugar
1 pod of dried red chili with seeds or ½ tsp. chili pepper flakes
Combine these ingredients in a spice mill or coffee grinder and grind to a fine powder. Let the powder settle before removing the lid or you will have mushroom dust everywhere!
For the Meat:
2 lb. boneless rib eye
1 lb. cipollini onions, peeled
2 cloves garlic
Olive oil
1 cup dry red red wine
Sea salt and freshly ground black pepper to taste
Directions:
Preheat oven to 425°
In a cast iron pan on medium heat, gently sauté the cipollini onions in olive oil until soft and lightly browned. Set aside.
Dry your rib eye with paper towel. Rub with garlic cloves and then roll and press the meat in the porcini rub.
In the same pan, sear the rib eye on high heat for about 4 minutes on each side, rolling to ensure it browns evenly.
Place the cipollinis in the pan and slide the cast iron pan into your oven to continue to roast for approximately 25 minutes.
Remove the items to a serving platter and de-glaze the pan with 1 cup of red wine. Serve the sauce on the side.
Rare is 125°, medium rare is 135° and medium is 145°. After that, I recommend you don’t serve beef and just move on to chicken.