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Porcini-Rubbed Ribeye and Eggs MARIO BATALI

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A recipe that is sure to be your next brunch favorite.

2 tablespoons sugar
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon red pepper flakes
1/4 cup porcini mushroom powder
5 cloves garlic (peeled, minced)
1/4 cup olive oil
2 ribeye steaks (bone-in, 2-inches thick)
2-3 tablespoons olive oil
4 large eggs
1 loaf crusty Italian bread (sliced 1/2-inch thick)
3 cloves garlic (peeled)
extra-virgin olive oil (to drizzle)
sea salt (to garnish)

For the Porcini-Rubbed Ribeyes: In a small bowl add the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil and stir well to form a thick paste that is the consistency of wet sand.
Rub the paste all over the steaks, coating them evenly. Wrap tightly in plastic wrap and refrigerate for at least 12 hours or overnight.
About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Remove to a plate and allow to come to room temperature.
Preheat a grill or grill pan over medium-high heat. Place the steaks on the grill, cover and cook, turning every 6 to 8 minutes for 10-15 minutes for medium-rare, the internal temperature with a meat thermometer should be 125ºF. Transfer to a carving board and let rest for 15 minutes. After the meat has rested, thinly slice against the grain.
For the Eggs and Bruschetta: In a large nonstick pan, add a couple tablespoons of olive oil and place over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny. Season with salt and pepper. Serve with the steak.
Reduce the grill to medium heat and place the bread on top. Allow to cook until toasted and lightly grilled on both sides, about 1 minute per side. Remove and rub with a clove of garlic, drizzle with olive oil and sprinkle with sea salt. Serve with the steak and eggs.
Tip: Use your favorite herb rub if you can’t find dried porcini or porcini powder.

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