Porcini Steak Rub Recipe

There are few better pairings for steak than the humble mushroom, and this porcini steak rub is no exception. A combination of herbs and spices, dry rubs are commonly used to add additional flavor to cuts of meat. This steak rub from recipe developer Jennine Rye takes things up a notch by using mushroom powder as the flavor base, creating a modern twist on the classic steak and mushroom pairing. 

You may not have come across mushroom powder before, unless you are an avid gastronome. One of the relatively new kids on the block within the culinary world, mushroom powder has quickly become an indispensable addition to the well-stocked kitchen cupboard. Mushroom powder adds an earthy umami punch to any dish without changing the texture, and is also packed full of nutrients, thus holding great appeal to those who are health conscious. As mushroom powder is still a relatively rare find in supermarkets, this recipe shows you just how simple it can be to create your own at home.

As delicious as this porcini steak rub is, a steak rub is only as good as the steak it is used on, and so, to make the most of this recipe, we highly recommend using the best quality steak you can afford. Not only is this dry rub a match made in heaven for steak, it is wonderfully versatile, and can also be added to soups, stocks, sauces, risottos, stews, and pasta dishes.

Gather the ingredients for this porcini mushroom rub

To make this porcini streak rub recipe, first you will need to gather the ingredients. You will need dried porcini mushrooms, garlic powder, dried rosemary, salt, and pepper.

This recipe uses porcini mushrooms, which are a particularly meaty, woody, and flavorful mushroom often found in French and Italian cooking. Dried versions can be found in supermarkets, which makes them ideal for blitzing in the food processor, and their intense flavor pairs well with steak.

Process the porcini mushrooms

To begin, you will need to set up a food processor or blender, and then add the dried porcini mushrooms. Place the lip top of your machine before turning it on its highest setting, and then let the food processor do the hard work for you. The longer you blend the mushrooms, the finer the resulting powder is likely to be. For the mushroom powder in the photos, Rye blended her porcini mushrooms for 3 to 4 minutes.

Mix the ingredients together

Once the porcini mushrooms are finely ground, pour the powder into a small bowl. Then, add the garlic powder, dried rosemary, salt, and pepper, and mix everything together until combined. Your porcini mushroom steak rub is now ready to use whenever you want. Store in an airtight container in a cool dry place, and use within 1 month.

To use the rub, pat the steak dry with kitchen towel, and then liberally apply the porcini steak rub to both sides of the steak. We recommend taking your chosen cut of steak out of the fridge at least 20 minutes before cooking to allow the meat to warm up to room temperature. This recipe creates enough steak rub to coat 4 to 6 steaks.

Porcini Steak Rub Recipe
5 from 19 ratings
Break away from that same-old steak seasoning, thanks to this homemade porcini mushroom steak rub recipe.
Prep Time
Cook Time
bowl of steak rub seasoning
Total time: 5 minutes
  • ½ ounce dried porcini mushrooms
  • ½ teaspoon granulated garlic
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  1. Place the dried porcini mushrooms into a kitchen blender or food processor, and blend on high for 3 to 4 minutes, until the porcini mushrooms have been reduced to a powder.
  2. Add the porcini mushroom powder to a bowl along with the garlic powder, dried rosemary, salt, and pepper, and mix until all the ingredients are combined. Store in an airtight container in a cool, dry place, until ready to use.
Calories per Serving 18
Total Fat 0.1 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 4.5 g
Dietary Fiber 0.9 g
Total Sugars 0.1 g
Sodium 14.2 mg
Protein 0.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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