Cooking The Perfect Steak – Part Four
Ever the purist, I hadn’t really thought about how any number of accoutrements could enhance a good steak. A saute of crimini mushrooms, garlic, fresh herbs and butter was the perfect topping for this succulent bone-in ribeye….
I pan fried this 1 pound, 5 oz beauty in my cast iron skillet. Freshly cracked pepper and a little salt was all I added. After cooking for four minutes on medium, I flipped the steak and cooked for another two minutes, then shoved it into a 300 degree oven for another two. This was a thick steak! I removed it from the skillet, poured off all but two tablespoons of the fat and added about half a cup of thickly-sliced crimini mushrooms, a smashed clove of garlic, a dash of coarse salt, cracked pepper, coarse organic sugar and some chopped fresh rosemary and thyme. Tossed that around a bit, then added some cabernet, and finished with a nice pat of butter. By that time, the steak had rested enough to be ready to eat. I poured the mushrooms over the steak, drizzled with a little truffle oil and coarse salt to finish, then dove in.