Shiitake-Rubbed Steaks

5 from 1 vote

Dried mushrooms deliver loads of umami flavor in this simple yet delicious steak rub. You can leave the rub on the meat to marinate uo to overnight for an even fuller flavor.

Course Main Course

Cuisine American

Keyword beef, dairy-free, dinner, egg-free, filet mignon, lunch, main, mushroom, nightshade-free, nut-free, PSMF, ribeye, shiitake

Prep Time 10

Cook Time 10

Total Time 25

Servings

Calories 263kcal

Author Jenny Ross

Ingredients

1 tablespoon shiitake powder or porcini see note
1 pinch cayenne optional, omit for nightshade-free
1/4-1/2 teaspoon celery salt to taste
2 steaks use a baseball cut or tenderloin for lower fat, and a ribeye for higher fat
2 teaspoons avocado oil

Instructions

Combine the mushroom powder, cayenne, and celery salt in a bowl and mix well. Sprinkle the mixture over the steaks.
Heat a cast iron pan over high heat and add the oil. Set the steaks onto the oiled pan and sear for about 3-4 minutes per side, or until cooked to your desired doneness. Let rest for 5 minutes before serving.

Notes

You can buy dried mushrooms and powder them by running them through a very high power blender or a coffee grinder. The easiest way to clean the coffee grinder is to grind some uncooked dry rice, then dump the rice powder out and wipe the grinder clean.

Protein:Energy Quotient [calories]: 2.21

Nutrition with ribeye: Calories: 401 cal, Carbs: 2g, Fiber: 1g, Fat: 29g, Protein: 34g, Protein:Energy Quotient [calories]: 0.77

Nutrition