Monday, May 03, 2010

Skillet steaks

Take:

2 grilling steaks (I use ribeyes)
1 jar sliced button mushrooms, drained
1 Italian Herb spice weasel
chili powder
red wine
butter
garlic powder

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.

LawDog

15 comments:

Keads said...

I will give it a shot Sir! Sounds great!

phlegmfatale said...

That was delicious, LawDog. Thanks for cooking dinner!

om nom nom

Gopher said...

yum!

what side dish and drink do you suggest to accompany this?

Da Curly Wolf said...

I'll see you and raise.
Take two sirloins, pound with a meat mallet. then rub with a mixture of:
brown sugar, salt, pepper, cinnamon, garlic powder, cloves, rubbed sage and a little bit of ginger. place in freezer bag to sit in fridge for several hours.
Then make a marinade of Honey, maple syrup, worcestshire, sum Dark Rum [I use Bacardi Gold] and a some BBQ sauce[I like Jack Daniel Recipe No. 7 sauce.]marinade over night. Heat grill til hot. toss on grill til done medium well. take meat off the grill, let sit 10mins to settle. then slice, thinly..not super thin mind you. while your at it, slice up half a yellow onion, 2 bell peppers and some jalapeno's. Toss into tupperware container..mix with tongs. heat tortillas. toss mix onto tortillas with whatever other condiments [cheese, ranch dressin, sour cream etc] floats your boat and..enjoy!

Da Curly Wolf said...

oops..make that two large top sirloins btw.

Skip said...

Dog, it's 0130 here on the left coast and I'm thawin ribeyes.
I knew I shoulda went to bed.
Give an AAR manana.

aczarnowski said...

Dammit. I didn't take rib eyes out of the freezer this morning...

Scott McCray said...

Dang it! Who knew? Readin' my favorite blogs makes losing weight harder! Sounds wonderful - I'll just have to eat a smaller portion...

-Scott

Andrew said...

Sounds great, but fresh button mushrooms are cheap, readily available and taste tonnes better!

Jim said...

I use a cheap (non-lite) beer instead of the wine.

Love how it browns the steak there at the end.

Also, I sautee Iris' onions (I cannot eat onion) in butter, and add a splash of beer when 2/3 done. They likewise brown up nicely.

Further, I highly recommend non-salted butter for cooking. Other spices are more accurately added when not bouncing off of the salt in the butter.


Jim
Sunk New Dawn
Galveston, TX

Anonymous said...

Why do you use jarred mushrooms? Sautee your own slacker, they taste much better than salty pieces of rubber>:-)

Mrs. Tole

Farmmom said...

That sounds fantastic! I'm going to have to try this soon. As for side dishes, maybe some garlic mashed potatoes and some steamed fresh veggies? hmmm

Diane said...

a glug of wine - sounds like how I cook.

Alisa said...

I gotta ask - Dog, why do you call the spice grinder a "weasel"? I love it, but I can't figure out the connection.

Thanks.

Dave said...

That's some seriously good stuff, LD!

Thanks!