By Mr. B · Published 2026-08-03 · Updated 2026-08-05
Porcini + Truffle Seasoning Blend
A bold, earthy blend of dried porcini, black pepper, thyme, and truffle salt that adds deep umami and works especially well as a steak rub.
Ingredients
- 75 g (about 2 1/2 oz) dried porcini mushrooms
- 2 tbsp roughly crushed black peppercorns
- 2 tsp dried thyme
- 1 tbsp truffle salt (or regular sea salt plus 1–2 tsp truffle powder)
Method
- Pulse the dried porcini mushrooms and crushed peppercorns in a food processor until fairly fine.
- Add the dried thyme and truffle salt. Pulse again until evenly combined.
- For a finer texture, pass the blend through a coarse sieve. This step is optional.
- Transfer to a clean, dry, airtight container. Label and store in a cool, dark place for up to 3 months.
How to Use It
Pat steaks dry, rub lightly with oil, then coat with this seasoning before searing or grilling. The porcini adds deep, earthy umami that pairs especially well with beef.
Mr. B's Pitmaster Note
Keep truffle oil out of a dry blend that will be stored. If you prefer truffle oil instead of truffle salt or powder, apply a small amount directly to the steak immediately before cooking.
Why the Blend Works
Porcini brings concentrated mushroom savoriness, black pepper adds bite, and thyme supports beef without taking over. Truffle should stay in the background. The goal is a deeper beef flavor, not a perfume-heavy crust.
Grinding and Texture
Pulse in short bursts so the mushrooms do not heat up and clump. A slightly coarse grind works well on steaks. Sift the blend when you need more even coverage on burgers, vegetables, or a finishing sprinkle.
How Much to Apply
Start with a light, even coat on lightly oiled meat. Truffle salt contributes sodium, so do not add a full separate salt layer until you have tested the blend. Cook a small piece first when changing truffle products because strength varies.
Storage and Freshness
Store the dry blend in a clean, dry airtight container away from heat and sunlight for up to 3 months. Discard it if moisture, off odors, or visible spoilage develops. Use dry utensils so the blend does not cake.
Best Uses
- Thick ribeye or strip steak before grilling.
- Beef burgers mixed lightly or seasoned on the surface.
- Roasted potatoes and mushrooms.
- A light finish on grilled vegetables.
Pair It With the Method
Use this blend with the Reverse-Sear Ribeye, then review Rubs, Seasoning, and Prep for salt timing, binders, and bark development.
Keep the blend dry and use clean utensils. Discard it if moisture enters the container or if its aroma, color, or texture changes.