Mario Batali Ny Strip Dry Rub Recipes

PORCINI-RUBBED STEAK

Steps:

• Whizz the mushrooms into a fine powder in a small food processor or coffee grinder. Mix with a good pinch of salt, pepper and the thyme leaves. Rub the mixture all over the steaks, then pop onto a plate or into a sealable kitchen bag and chill overnight.
• Brush away any excess mixture. Heat a griddle pan until smoking hot. Turn the heat to medium, then smear a little olive oil over one side of each steak. Griddle, oiled side down, for 3 mins. Turn over (there's no need to oil the other side), then cook for another 2 mins for medium-rare. Serve with a baked potato and a wintery salad.

BATALI'S SIMPLE PENNE ALL'ARRABBIATA

Steps:

• Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
• Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat. Add the tomato paste and pepper flakes. Reduce the heat to low and stir just until fragrant, about 4 minutes.
• Stir in the tomatoes, and remove from the heat.
• Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
• Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated.
• Season with salt if necessary, then add 4 tablespoons olive oil, tossing well.
• Serve immediately, with freshly grated Parmigiano-Reggiano cheese on the side.

MARIO BATALI NY STRIP DRY RUB RECIPE

Steps:

• 1. In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, and olive oil and stir well to form a thick paste. Rub the past all over the steak, coating it evenly, and refrigerate, wrapped in plastic for 12 hours or overnight. 2. Pre-heat the grill or broiler and remove the steak from the refrigerator and brush off the excess marinade with a paper towel (skipping the brushing step makes steaks spicier). Cook on the hottest part of the grill for four minutes on one side then turn carefully with tongs and cook three minutes on the other side. 3. Allow the steak to rest for three to five minutes, then slice against the grain. Drizzle with the olive oil and the balsamic vinegar and serve immediately. (We served it with balsamic drizzle only.)