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Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub
- 2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total)
- 1/2 cup soy sauce
- 1/4 ounce dried porcini mushrooms* (half of 1/2-ounce package)
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons coarsely ground black pepper
- 1 tablespoon olive oil
Directions:View on Bon Appetit
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