In a medium saucepan over medium heat, melt 2 tablespoons of the butter. Add the mushrooms slices and saute until golden brown, about 4 minutes.
Add the garlic and sprinkle with salt and pepper, and cook one minute more. Remove and let cool, then use a fork to mix the mushrooms into the remaining butter. Place the butter on a piece of waxed paper and wrap it up, then roll into a log. Refrigerate until firm.
Allow the steaks to come to room temperature for at least 30 minutes if removing from refrigerator. Season the steaks on both sides with salt and pepper and allow to set for another 30 -45 minutes. This causes the meat to sweat then reabsorb that liquid but with the salt and pepper attached seasoning and tenderizing the meat further. It's a bit to wait but a KEY step in a perfect steak.
Heat a large skillet over medium high heat. Once hot, add the oil and let heat till just about smoking. Add the steaks and sear 3 to 5 minutes per side, depending on thickness. (3-5 min per 3/4 to 1 inch of thickness) Remove from heat and let rest in the pan another 3 minutes or so, until the internal temperature reaches 140F to 150F.
You can also do this in an iron skillet:
Place your oven rack 6 to 8 inches below the broiler element. Preheat oven to your broil setting. For most ovens, this is 500 or 550 degrees.
Heat your cast iron skillet under the broiler for 10 to 20 minutes before cooking: Place the skillet on the rack to heat up with the oven.
Drizzle a little oil over the steak and use your fingers or a brush to spread it evenly over the steak, on both sides. Sprinkle with half the salt and a few grinds of fresh pepper. Flip the steak and repeat on the other side.
Turn on your stove to high heat. Using an oven mitt or thick dish towel, transfer the hot cast iron skillet from the oven to the stovetop. Use kitchen tongs to place the steak in the middle of the hot skillet. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
Carefully place the skillet back into the oven below the broiler and cook the steak for 2 minutes. Flip and broil on the other side for another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Take the steak out of the oven and transfer it to a large cutting board. Tent it loosely with aluminum foil and let the steak rest for about 5 minutes!
Serve with a large dollop of Mushroom Garlic Compound Butter on top.
Nutrition info from:Â https://www.verywellfit.comÂ
0 servings
Ingredients
Directions
In a medium saucepan over medium heat, melt 2 tablespoons of the butter. Add the mushrooms slices and saute until golden brown, about 4 minutes.
Add the garlic and sprinkle with salt and pepper, and cook one minute more. Remove and let cool, then use a fork to mix the mushrooms into the remaining butter. Place the butter on a piece of waxed paper and wrap it up, then roll into a log. Refrigerate until firm.
Allow the steaks to come to room temperature for at least 30 minutes if removing from refrigerator. Season the steaks on both sides with salt and pepper and allow to set for another 30 -45 minutes. This causes the meat to sweat then reabsorb that liquid but with the salt and pepper attached seasoning and tenderizing the meat further. It's a bit to wait but a KEY step in a perfect steak.
Heat a large skillet over medium high heat. Once hot, add the oil and let heat till just about smoking. Add the steaks and sear 3 to 5 minutes per side, depending on thickness. (3-5 min per 3/4 to 1 inch of thickness) Remove from heat and let rest in the pan another 3 minutes or so, until the internal temperature reaches 140F to 150F.
You can also do this in an iron skillet:
Place your oven rack 6 to 8 inches below the broiler element. Preheat oven to your broil setting. For most ovens, this is 500 or 550 degrees.
Heat your cast iron skillet under the broiler for 10 to 20 minutes before cooking: Place the skillet on the rack to heat up with the oven.
Drizzle a little oil over the steak and use your fingers or a brush to spread it evenly over the steak, on both sides. Sprinkle with half the salt and a few grinds of fresh pepper. Flip the steak and repeat on the other side.
Turn on your stove to high heat. Using an oven mitt or thick dish towel, transfer the hot cast iron skillet from the oven to the stovetop. Use kitchen tongs to place the steak in the middle of the hot skillet. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
Carefully place the skillet back into the oven below the broiler and cook the steak for 2 minutes. Flip and broil on the other side for another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Take the steak out of the oven and transfer it to a large cutting board. Tent it loosely with aluminum foil and let the steak rest for about 5 minutes!
Serve with a large dollop of Mushroom Garlic Compound Butter on top.
Notes
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