Steak and Mushrooms- Need Help!
I'm cooking dinner for my husband and his friend from college on Sunday. I'm planning on making stuffed baked potatoes, eggplant, and steak.
I bought two huge ribsteaks- about 1lb each including the bone. They're about 1" thick. I froze them, and I'll leave them in the fridge Sunday to defrost. What's the best way to cook them? I have a broiler and a skillet, but the skillet won't fit both of the steaks at the same time.
Also, I have requests for a 'mushroom sauce' for the steaks. I usually saute onions and mushrooms with thyme, but my husband can't have onions. Any ideas would be appreciated.
Thanks so much for the suggestions. The sauces sound great, and I think I'll substitute olive oil for the butter since I can't mix meat and milk. What I'll probably do is sear the steaks on both sides in a skillet and then finish them in the oven on a cookie sheet- that way I can use the pan to make the sauce.
The steaks are really big- I've never cooked a steak this large before. Any idea how long it will take to cook? My husband likes medium rare and his friend likes medium.
I like the idea of broiling with the Montreal spice rub, but be sure to give the steaks about 1 hour sitting on the counter in plastic wrap, before you broil . Also, I'd let them start thawing in the fridge on Saturday day to make sure they're thawed all the way through by Sunday's cooking. You can put the rub on first thing Sunday morning so the flavor has really permeated the meat. Then broil as the 'hounds here have suggested. Once the steaks are done, cover loosely with foil and let stand while you prepare the sauce.
For the mushroom sauce, I'd put sliced mushrooms into a dry non-stick skillet over medium heat and salt lightly. Turn/toss until they've given up most of their moisture and are browning lightly. Then add butter and herbs/spices and turn & toss some more until butter is well distributed and starting to brown. Remove mushrooms and hold. Deglaze pan with about 3/4 cup beef or veal stock and a bit of red wine and reduce by half or more, add a big dollop of butter and swirl in, return mushrooms to sauce. Adjust S&P, throw in some fresh chopped parsley if desired.
You can either dip the steaks in before serving, pour over all on a platter, or serve on the side.
if you don`t have a outside grill then the broiler is your best option, I cook 2-1/2 thick ribeyes on the grill and yes use the montreal steak seasoning, coat your steaks with some evoo and montreal and let them sit out of the fridge for about 1 hr. , then throw them in the broiler, never cook a cold steak. cook them to your desired temp.
Season the steaks with the Montreal spice. Get your pan hot, put a little oil in the pan and sear the steak. Do this twice if both don't fit. If you want both steaks cooked at the same time, you can sear them both, put on a sheet pan and finish the cooking(to your liking) in a 400 degree oven. Dont clean the pan. Add a little butter to the nice charred bits and cook down the mushrooms add the thyme and some salt and cracked pepper. Deglaze the pan with a shot of brandy. Take the pan off of the fire for this step so it doesnt flame up on you. At this point, you can add a little heavy cream to the pan and reheat. This will make a mushroom brandy sauce. Doing it this way takes some of the stress out of having both steaks and the sauce ready at the same time. BTW, the cream will mix with the mushrooms and the deglazing and should be a light brown color. Don't add too much cream, just enough to make a sauce. Careful not to reduce too far.
Use your broiler, not a skillet. A broiler is an upside down grill. Use the grill pan that came with the stove, so the fats drain away. I like Montreal Steak Seasoning sprinkled on both sides. Make sure they're thawed all the way through. Cook them about 6" from the broiler elements. Use a Thermometer to cook them to the appropriate done-ness temperature - that's important for steaks that thick.
Mushroom Sauce - Saute the mushrooms with your thyme, a tablespoon of butter (for flavor) and a splash of Worchestershire sauce. When they're almost done, spoon about 4-6 oz of sour cream into the pan and stir to thin and combine and heat through.
The recipe below sounds very good but I would use reconstituted dried porcini mushrooms. On another note, I would not broil steaks; if your pan only can hold 1 either buy a bigger pan, a 10" or 12" saute pan always comes in handy, or do one at a time, preheat your oven to 200 degrees, place 1st finished steak in oven to keep warm and then finish 2nd steak but I really recommend a bigger pan so that when sauce is done, you can put steaks back in pan with sauce to coat the steaks.
Seared Steaks with Porcini Mushroom Cream Sauce
Recipe by Grace Parisi
Star Ingredient: Il Trullo Funghi Porcini in Olive Oil
Fresh porcini mushrooms are difficult to find and a nuisance to clean. Bottled porcini preserved in oil make this earthy pan sauce easy and spectacular.
TOTAL TIME: 20 MIN SERVINGS: 6 Fast © Petrina Tinslay120 people have favorited this recipe
2 tablespoons extra-virgin olive oil
Six 1/2-pound New York strip steaks, cut 1 inch thick
Salt and freshly ground pepper
1/2 cup minced shallots
One 280-gram jar of preserved sliced porcini mushrooms in oil, drained
1/2 cup brandy
1/2 cup chicken stock
1/2 cup crème fraîche
1/4 cup chopped chives
Heat 2 large skillets until very hot. Add 1 tablespoon of olive oil to each pan and swirl. Season the steaks with salt and pepper; add 3 to each skillet. Cook over moderately high heat, turning once or twice, for about 8 minutes total for medium-rare meat. Transfer the steaks to a large platter and keep warm.
Pour out all but 1 tablespoon of the fat from each skillet. Add half of the shallots to each skillet and cook over moderate heat, stirring, until slightly softened, about 2 minutes. Add half of the porcini to each skillet and cook, stirring occasionally, until golden, about 2 minutes. Add half of the brandy to each skillet and scrape up any browned bits stuck to the sides and bottoms of the pans. Add half of the stock and crème fraîche to each skillet and simmer until slightly thickened, about 1 minute.
Scrape the sauce from 1 skillet into the other and add any accumulated juices from the steaks. Stir in the chives and season with salt and pepper. Spoon the sauce over the steaks and serve.
Got a good saute pan? Blend some melted butter, thyme, some chopped garlic, and cracked pepper in a saucepan. Get the saute pan good and hot, then add a "little" oil, then drop in the steak(s) long enough to put a nice deep brown sear on the outside, turning once. Brush the steaks with some of the butter/garlic/thyme and put the saute pan in a preheated 425 degree oven. When the steaks are about half done, flip them over and brush them again with the butter/garlic mix. Meanwhile, saute the mushrooms with a bit of butter and thyme (you can leave out the onions) but be careful not to overcook the mushrooms (I like to saute button mushroom whole for this application) and to the steaks with this when plating the dish.
If thyme isn't a favorite, you could substitute rosemary ...
Try cutting your egg plant about 1/4 inch thick, lightly oiling the slices and browning them in a waffle iron. Works well; looks good on the plate too.