T bone steak typical USA meat?

SirMoby · 2008-02-05, 12:01 PM

Here's my favorite none grill recipe. I usually use fillet for this but you can use rib eye.

1/2 lb (250 grams) mushrooms
2 shallots sliced
sprig of thyme or sage (you can use other herbs as well)
1 inch thick steaks
Salt and pepper them as mentioned above

Set oven to 400 degrees

Heat a 12" pan until it's hot, add a little oil and throw in the mushrooms. You should see steam coming from the pan but no liquid. Cook them until they're brown. Season with salt and pepper and then put them on a plate.

Get the pan smoking hot. Put the steaks in and don't touch them for 3 to 5 minutes. DON'T MOVE THEM. When a nice crust forms on the bottom flip the steak over and DON'T MOVE IT again. Let it brown for about 2 minutes.

Then add the mushrooms, the herbs (if using thyme or sage) and the shallots. You can add a little more salt and pepper if you want. Put the pan in the oven.

I like to go about 6 to 7 minutes but my wife prefers 8 to 10. If the steak is 1.5 inches think go an extra 3 minutes or so.

Pull the pan out and wathc the handle. IT'S HOT (I wrap a towel around it because I will end up grabbing otherwise).

Put the steak on a plate and let it rest under foil for a few minutes.

Put the pan on medium high heat, pour in some wine and make yourself a little pan sauce with the mushrooms, shallots and herbs. You can stir in a little spicy mustard, some balsamic vinegar, tomato paste or Worcestershire.

Also if using other herbs such as basil or rosemary add them now. Don't add them before.

Let the sauce cook down as you scrape the bottom of the pan. The mushrooms should absorb most of the sauce so it should be more like wet mushrooms then wine.

Pour the sauce over the steaks when you're ready to serve.

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2008-02-05, 12:01 PM	#27
SirMoby Jim? I heard he's a dirty pornographer. Join Date: Aug 2003 Location: Washington, DC Posts: 2,706	Here's my favorite none grill recipe. I usually use fillet for this but you can use rib eye. 1/2 lb (250 grams) mushrooms 2 shallots sliced sprig of thyme or sage (you can use other herbs as well) 1 inch thick steaks Salt and pepper them as mentioned above Set oven to 400 degrees Heat a 12" pan until it's hot, add a little oil and throw in the mushrooms. You should see steam coming from the pan but no liquid. Cook them until they're brown. Season with salt and pepper and then put them on a plate. Get the pan smoking hot. Put the steaks in and don't touch them for 3 to 5 minutes. DON'T MOVE THEM. When a nice crust forms on the bottom flip the steak over and DON'T MOVE IT again. Let it brown for about 2 minutes. Then add the mushrooms, the herbs (if using thyme or sage) and the shallots. You can add a little more salt and pepper if you want. Put the pan in the oven. I like to go about 6 to 7 minutes but my wife prefers 8 to 10. If the steak is 1.5 inches think go an extra 3 minutes or so. Pull the pan out and wathc the handle. IT'S HOT (I wrap a towel around it because I will end up grabbing otherwise). Put the steak on a plate and let it rest under foil for a few minutes. Put the pan on medium high heat, pour in some wine and make yourself a little pan sauce with the mushrooms, shallots and herbs. You can stir in a little spicy mustard, some balsamic vinegar, tomato paste or Worcestershire. Also if using other herbs such as basil or rosemary add them now. Don't add them before. Let the sauce cook down as you scrape the bottom of the pan. The mushrooms should absorb most of the sauce so it should be more like wet mushrooms then wine. Pour the sauce over the steaks when you're ready to serve.