2 grilling steaks (I use ribeyes)
1 jar sliced button mushrooms, drained
1 Italian Herb spice weasel
Take your steaks, and dose 'em pretty thoroughly on both sides with the spice weasel, then sprinkle a pinch of chili powder on one side, and put the steaks chili side down to contemplate for a while.
Fire up your electric skillet -- set it for about 300 degrees -- and when the light goes out, drop in a generous pat of butter, stir it about and drop your steaks in for three to four minutes. Neither turn, nor disturb, your steaks until the time is up, then flip them over and do the other side for the same amount of time.
Lift out your steaks out, throw in another pat or two of butter and then toss in the mushrooms. Stir until the butter is melted, then pour a glug of red wine into the mushroom-y mess and continue stirring, being sure to loosen the caramelized steak-y bits from the bottom the skillet and mix them into the 'shrooms.
When the mushrooms are just about sauteed to your liking, sprinkle a wee pinch of garlic powder over them, give them a couple more stirs, then ladle them onto the steaks.
Voila! Skillet steaks.