Pan Seared Steak
Simple, Easy, Fast, and Classic!
Equipment
- 1 Cast Iron Skillet
Ingredients
Mushroom Sauce
- 1 tbsp olive oil Good, but not great stuff
- 1 tbsp Butter Grass Feed
- 6 oz Button Mushrooms Cleaned, Sliced
- 3 cloves Garlic Minced
- Salt and Pepper To Taste
- 1 tbsp Worcestershire Sauce
Steak
- 1 ea Steak 8-12 oz, Good Meat (See Notes)
- Kosher Salt
- 3 tbsp Butter Grass Feed
- 2 cloves Garlic Peeled, Smashed, Not minced
- 2 sprigs Thyme
Instructions
- Remove the steaks from the fridge about 30 minutes before cooking; pat them dry with paper towels
- Season well all sides of the steaks with coarse salt and set aside.
- In a 12-inch cast iron skillet over medium heat, add olive oil and butter, mushrooms, worcester sauce, garlic and salt.
- Cook for about 3 to 5 minutes or until tender, and starting to take color. Set aside on a plate.
- Increase the heat to high and let it heat up for about 3 minutes. until the pan smokes just a bit.
- Place the steaks in the hot skillet and cook for two to three minutes per side or until the steaks get a nice crust. Do not move whilst searing.
- Add butter, garlic and thyme to the skillet. Flip the steaks again and tilt the pan to help the butter spread on the skillet. Using a spoon, pour butter over the steaks.
- Flip again the steaks and check the internal temperature of the steaks. The total cooking time for my steak was about 6 minutes. Cook to temprature, (see notes)
- When the steaks get to thedesired cooking temperature, bring back the mushrooms.
- Serve, sided with a baked potato, salad and beverage of choice
Notes
On Beef:
For steaks, I reach for rib eye or strip; the tender filet is too easy to overcook and tends to be less satisfactory, in my opinion. So if I can find bone-in ribeye, I select that; otherwise, the Strip Steak is my choice of dead cow.
The rib eye is one of the most prized cuts; the rib eye comes boneless or with the rib bone still attached. The great fat marbled within the meat and surrounding the edges via the fat white cap makes rib eyes intense and flavor beefy.
The Strip or New York Strip is not as tender as the filet or as sumptuous as the always-fatty rib eye, but the New York strip is a solid choice. A bit more chew and a little less marbling make it less expensive.
The Filet has a soft, buttery texture that gives way to a steak knife's mere presence. However, this cut is also nearly devoid of fat, meaning a mild flavor and less of the juiciness that carnivores crave.
On Bone-In:
While the bone might make navigating your knife and fork harder, gnawing on gristle and crispy fat is the best part of the steak-eating experience. The presence of the bone adds to the flavor and helps mediate the cooking temperature, so overcooking was more difficult.
On temperature:
- Rare (125°-130°F) A steak cooked to "rare" is very different than a "raw". ...
- Medium Rare (130°-140°F) A "medium rare" steak will be warm in the center. ...
- Medium (140°-150°F) A steak cooked "medium" will be primarily pink. ...
- Medium Well (150°-160°F) ... Grey on the inside, shoe leather on the outside
- Well (Over 160°F) - THIS IS A CRIME.
Nutrition
Calories: 602kcalCarbohydrates: 14gProtein: 7gFat: 60gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 121mgSodium: 593mgPotassium: 765mgFiber: 2gSugar: 5gVitamin A: 1509IUVitamin C: 14mgCalcium: 72mgIron: 2mg
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