Wednesday, May 28, 2008


How To Cook a Perfect Steak (With Mushrooms)

I believe I was rhapsodizing to the Ombudsman about my unabashed crush on my butcher.

He is so smart! And his prices are the best! And did I tell you he knows everything about meat? Like, everything?


So what if he is in his mid 70's and has grandchildren! I still lurve him.

As this was going on, the Ombudsman was just looking at me. Quizzically.

I could read it on his face, he officially thinks I may have lost what was left of my fabubbloicity.

The man obviously cannot wrap his mind around that which is the brilliance of a true, old school butcher.

It's a joyful thing.

Noting the look on his face, I paused. I decided to start again.

"So, how do you want your steak?"

Plain. With mushrooms.

Good to go.

Simple steak, simply fantastic.

Try it my peaches, and taste the joy.

2 6 oz. filets of beef, room temperature
2 tablespoons high quality butter
salt and pepper
1 cup mushrooms, sliced thick
1 teaspoon minced fresh savory

Season the meat on both sides with salt and pepper.

Heat a large, cast iron skillet over a medium flame. When it is good and hot add half the butter. When melted, add the mushrooms in a nice single layer. Then just leave them alone. Don't push them around, don't flip, just let them cook for three minutes. You can peek under one if you must, but really, trust me, just let them cook. Then flip. When they are golden on both sides, toss in the savory (or any fresh herb you are partial to.) stir a moment and remove all to a warm plate. Add the rest of the butter and then the steak. Again, don't touch it, just let it cook. Don't shake the pan, don't press down on it, just let it be. When golden, flip and repeat. When almost done (how long is that? However long it takes my peaches. I suspect you can tell) add back the mushrooms, taste and add salt and pepper as needed. Remove from the pan, let rest at least 6 minutes then serve. Voila, perfect steak.

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Last year 24,000 cookbooks were published in the U.S.

Wanna read the sweetest thing? That Hazel, what a peach!

Americans consume about 26 pounds of pasta per capita each year. Italians, it almost goes without saying, are the world champions, averaging 60 pounds of pasta a year for every man, woman and child in the country. - WSJ

Wright’s Hickory Seasoning is made by collecting the smoke from burning hickory wood in a condenser and cooling it until it forms water. The droplets are captured and filtered twice, before being bottled without any additional ingredients. -

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I almost agree except I don't use butter for my steak, I just heat my cast iron skillet until it is almost red hot and then pop in my steak. Loving meat so rare it can have a bandaid slapped onto it before you return it to the field, I then flip it once the first side is seared to do the second side. I then sear the sides quickly (for appearance more than anything) and pop it on a plate. Just how I like it. That's how I do it. I do like my mushrooms sautéed in butter though, lots of it. I'm just about to go to bed and this is making me hungry.
Jo. With a filet I always add butter since it is so low fat. (Same rational as serving that cut with bernaise)For a rib-eye or t-bone, I would do it without butter.

Sweet (meat) dreams!
Bonnie Freel thinks butter makes steak delicious. Buonnie Freel asl thinks that cast iron cooks steak well.
Its the basics that people need. Thanks for this!
This 'butcher crush'... I can relate!! I have always loved butchers. They are always so friendly, charming and a little flirty. And it sounds like you care about your meat as much as I do. Your steak sounds delicious and I totally agree with your approach. Cheers all round :)
Exactly what I was looking for, and what I was leaning towards. Thanks :)
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