Porcini Rubbed Hanger Steak Recipe

Prepare the Porcini Rub

In a spice grinder, blend the dried porcini mushrooms until they form a fine powder.

Season the Steak

In a small bowl, mix the porcini powder, garlic powder, salt, and black pepper. Rub this mixture evenly over the hanger steak. Drizzle with olive oil and let it marinate for at least 30 minutes.

Prepare the Potatoes

Boil the russet potatoes until fork-tender. Drain, peel, and mash until smooth. Let cool.

Form the Croquettes

Mix the mashed potatoes with flour, beaten egg, and salt until well combined. Shape the mixture into small logs or balls.

Coat and Fry

Dredge each croquette in breadcrumbs. Heat vegetable oil in a deep pan over medium heat. Fry the croquettes in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Prepare the Maitake

Clean the maitake mushrooms and separate into smaller clusters.

Cook the Mushrooms

In a skillet, heat olive oil over medium heat. Add the maitake mushrooms, season with salt and pepper, and sauté until they are golden and tender, about 5-7 minutes.

Glaze the Mushrooms

Drizzle the saba (or balsamic glaze) over the sautéed mushrooms and cook for an additional 1-2 minutes to caramelize.

Prepare Sabayon Base

In a heatproof bowl, whisk together egg yolks, white wine, and mushroom stock.

Cook the Sabayon

Place the bowl over a saucepan of simmering water (double boiler). Whisk continuously until the mixture thickens and doubles in volume, about 8-10 minutes.

Finish the Sabayon

Remove from heat and stir in fresh thyme, salt, and pepper. Keep warm until ready to serve.

Cook the Steak

Preheat a grill or skillet over high heat. Cook the marinated hanger steak for 4-5 minutes on each side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.

Plate the Dish

On a plate, place a portion of potato croquettes, sliced hanger steak, and the saba-glazed maitake. Drizzle the mushroom sabayon over the steak and serve immediately.