I decided to treat myself to a steak this past weekend, so I picked up a nice 12 oz. all natural ribeye at Sprouts, along with some shallots and crimini mushrooms. After some internal debate on the merits of grilling vs. cast iron frying I opted for the indoor style. I suppose 'the lazys' got hold of me, but I really like the ability cooking in a skillet gives me to make a pan sauce once the steak is cooked.
I seasoned the ribeye generously and let it come to room temperature while I sweated the mushrooms and shallots first, then put them aside and cranked up the heat. There was enough oil left so that I didn't need to add more to get the steak going, so I started getting a nice crust on the beef immediately. Once I flipped it, I moved it to the side, added a few pats of butter and the mushroom/shallot mixture, along with a bit a parsley.
It was medium rare, barely, and delicious. It's been a long time since I haven't been able to finish a steak, but it was so incredibly rich I put some away for later.
That sure looks good. I think the Mushrooms on top look great.
I just got a small question for you. If your steak is not all natural does that make it unnatural?
I'm so glad you're eating that horrible stuff while I'm away. You and werewolves have the same diet. Swedda God.
I think all natural just means that it didn't have three heads, Chile.
The werewolf diet, heh. I guess you noticed that there wasn't any garlic, Julie... of course shallots are close.
Your diet is closer to the vampire diet, with all that icky blood in your steaks.
......fainting......
mmmMMmmmm, icky blood.
Was thinking nearly the same thing the other night, more pan sauces!
Biggles
Methinks I am outnumbered on the icky blood thing.