Updated: May 6, 2021
There are only a few things that can add to a steak and that is a delicious demi-glace, sauce, or gravy. I'll show you a quick, simple recipe that will have you and your friends drooling in no time.
Steak is hands down my favorite food. My love for meat is a trait I share with my Dad, he was a meat lover too. My Mom would cook a meat dish almost every evening, sometimes changing it up, but my Dad's love for meat usually meant that meat was on the menu for supper. I can still smell it cooking when I recall the days of my youth. Mom is not a big meat fan but that doesn't stop her from conquering it in the kitchen. She can knock it out of the park time and time again. I am here to help you knock it out of the park too!
Can't be healthy though, can it?
Absolutely it is. Everything in moderation. I can usually tell when it is time to enjoy a good steak. I get to feeling low energy and sluggish. Perhaps it is my body telling me I am in need of something only a good steak can provide. When I sink my teeth into one, I can feel the blood rushing back to my face and start feeling alive again. *I am not a Doctor or a Dietary Expert but here is some health information I found and feel like sharing. A 6 oz T-bone steak has multiple vitamins including; Vitamin B12 (78%, Selenium (42%), Zinc (36%), Phosphorus (30%), Vitamin B6 (30%), Vitamin B3 (30%), Potassium (18%), Vitamin B2 (18%), Iron (18%), and Vitamin B1 (12%) among trace amounts of other nutrients. Grass-fed beef is also higher in Omega 3. Beef is a great choice for weight loss because it is high in protein and has beneficial fats. Not to mention the multiple benefits of mushrooms; cancer-fighting, immune system boosting, anti-inflammation, bone strengthening, balancing blood sugar, vitamins, anti-oxidants among other traits. I can go on and on about the health benefits of mushrooms but let us get cooking.
Here is what you'll need:
4 8oz steaks 1" thick - I recommend T-bone or Ribeyes
Salt n Pepper
4 tablespoons of Extra Virgin Olive Oil
1 Yellow Onion - Because they caramelize well
Garlic (2 cloves or use a shaker)
7 ounces of Mushrooms - I recommend Oyster, Cremini, or Shiitake but Button mushrooms will suffice just fine
5 tablespoons Butter
3 tablespoons Flour
2 1/2 cups Beef Broth or Stock (low sodium)
2 teaspoons Worcestershire Sauce
1/4 cup White Wine - I recommend Chateau Morrisette's Sweet Mountain Laurel.
Here we go
Now is an excellent time to talk about how you want your steak cooked. I don't advise cutting into a steak to see if it's done. You don't want to lose any of those good juices. No, it is not blood! It is nothing more than water. Beef is composed of quite a bit of water. The red liquid is a mixture of water and a protein called myoglobin. The purpose is to transport oxygen to muscle cells. It is called "weep" or "purge". You can use the hand method to tell how done your steak is or use a thermometer.
Here are the proper temperatures:
Raw - 40 degrees F
Rare - 125 degrees F
Medium Rare - 135 degrees F
Medium - 145 degrees F
Medium Well - 155 degrees F
Well Done - 165 degrees F
How to chop an onion
Did you know that the way you slice an onion actually affects how it tastes? If you slice it from end to end (releasing fewer compounds) your onion will have a milder flavor than if you slice it across the middle, going against the grain (releasing more compounds). So depending on how strong you want your onions will determine how you will want to slice it, the choice is yours.
Back to the skillet
It is always best to cook your steaks while they are at room temperature. I set them out from the refrigerator about 30 minutes to an hour before cooking. Of course, thaw them properly if you are pulling them from the freezer. When ready, pat them dry and season with salt and pepper. On medium-high, heat a couple of tablespoons of olive oil and 2 tbs spoons of butter in a large skillet and place your steaks in the pan. Sear on both sides, about 3-5 minutes should do it for medium-rare - medium. When done to your liking, set them aside on a plate to rest and lightly cover with foil.
Add 2 tablespoons of olive oil to the skillet on the same heat, maybe slightly higher. Add the onions and stir them around, for about 2-3 minutes when they become translucent in color and add the garlic for about 30 seconds. Toss in your mushrooms. I scored some Shiitake and Oyster mushrooms at my local grocery store. Cook them for about 3 minutes when they appear golden and begin to soften.
Reduce the heat to about medium and add 3 tablespoons of butter. When the butter melts, add the flour and stir for 1 minute until brown. Slowly add 1/4 cup of white wine and reduce (approximately 4-5 minutes), then slowly add the 2 1/2 cups of beef broth and reduce (approximately 4-5 minutes). Stir in the Worcestershire sauce and season with salt and pepper to your taste preferences. Also, add the juices from the plate the steaks are resting on. Remove the skillet from the heat. Either add the steaks back to the skillet and cover with the gravy or you can place the steaks in a casserole dish and cover with the gravy. If you are ready to serve, just place the steaks on a plate and pour the gravy over it or on the side, the choice is yours.
Steak goes great with just about anything. I like a baked potato and asparagus with mine. Sometimes I have fries on hand and usually some Texas toast or rolls. I have a great recipe for asparagus in another post. Check it out here: https://www.farmshedblog.com/post/pork-chops
Give this recipe a try. It is simple to make and shouldn't take longer than 30-45 minutes total considering prep-time. It is soooooo delicious you will want to lick the plate! Thank you for reading.
Enjoy and have a blessed day!