Ingredients

• 2 tablesppons sugar
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon hot red pepper flakes
• 1/4 cup porcini mushroom powder (see below)
• 5 cloves garlic, minced
• 1/4 cup extra virgin olive oil, plus about 1 tablespoon and extra for drizzling, divided
• 1 3-3 1/2 pound bone-in rib-eye steak (about 3 inches thick)
• 3 cups trimmed arugula, washed and spun dry
• Fine sea salt
• Balsamic vinegar, for drizzling

Porcini Powder:; Porcini powder imparts a deep, earthy fragrance to meats, stews, and other dishes. You can buy porcini powder at some gourmet markets and online, but Mario Batali makes his own by grinding dried porcini mushrooms very fine in a spice or coffee grinder. An ounce of dried porcini will yield about 1/4 cup powder. Stored in a tightly sealed jar in a cool, dark place; porcini powder keeps almost indefinitely.

Description

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