For this steak recipe I decided to switch it up a bit and add some sauteed mushrooms. The mushrooms are cooked in a white wine butter sauce. I like to add the mushrooms right after the steak comes out of the oven, and then let it set for 5 min to let the flavors mingle. It allows the steak to keep its juices in by not cutting into it right away. Also I tried a new technique called "Salting". Salting is great for tenderizing the meat, and making sure the inside of the steak is salted all the way through not just the outer crust. Check out the photos for more on salting. Enjoy!
rib-eye steak or strip loin
rosemary, fresh if you have it
fresh portabello mushrooms stems removed, sliced
butter with no salt
dry white wine
1Salt steaks - Salting is really easy and makes a big difference. Pat your steaks dry then use either Kosher or Sea salt, and top them generously. Allow to sit at room temperature for 30 min to an hour and a half.
2Once time has passed use a paper towel to absorb the moister that forms on top of the steaks. This is the excess water the salt pulls out leaving you with a juicier steak.
4Preheat oven to 425 F. If you have a broiler pan or a cast iron pan place in the oven. A pizza stone would also work if you have that on hand.
5Heat 2 tablespoons butter in a saute pan, or skillet. Try the water test to make sure the pan is hot enough to give the steaks a good seared crust. The water test is done by just dropping a couple DROPS of water into the hot butter, if it sizzles and crackles its good to go.
6Top each steak with a tablespoon of butter. No need to smear on just place a small mound of butter in the center of the steak. Add steaks and cook for 2 - 3 min on each side.
7Open oven and place steaks directly on baking dish. Cook 3 -4 min each side depending on how you like it done. I cooked mine for 3 min each side and it came out medium. Top with mushrooms and enjoy!