(no subject)

[yagathai]

The recipe is simple:

Heat a large nonstick skillet very hot, until water dances across the surface. Throw on your steak, which you have allowed to sit at room temperature for at least a half-hour and salted and peppered to taste. Assuming it's not super-thick, cook on one side for four minutes, and turn it over and cook on the other side for another four. Test for doneness. Assuming it's ready, set it aside on a plate and cover it with tinfoil for at least ten minutes to rest.

Add some olive oil to the pan, and throw on half a chopped onion and eight chopped baby bella mushrooms. Salt and pepper lightly. Cook for three or four minutes, and then add a cup of red wine and a few splashes of balsamic vinegar. Cook until it's reduced to a minimum of liquid, almost a syrup -- at least five minutes, probably more.

Pour it over the steak, and dig in!

The potatoes are easy too:

Boil five small to medium potatoes. Once soft, remove them from the heat, drain them well, and smash them in the pot in which they were cooked. Don't mash them completely, just crush them so they're popped open and in a few chunks.

Meanwhile, melt eight tablespoons of butter in a small pot, throw in four cloves of crushed garlic and a quarter onion, chopped. Cook over very low heat until garlic and onions are browned and tender. Add a teaspoon of herbes de provence, stir and pour the butter onto the potatoes. Mix gently and cook them for three or four minutes over medium heat.

This is probably the unhealthiest thing I've cooked so far, but I only had a little bit of it. It's rich enough that it will last several days if you ration it out.

Comments

[oddkitty.livejournal.com]

That sounds absolutely delightful. I wish I could afford steak, but I get the feeling that the moment I can afford a couple of good cuts of steak, I'll be attempting this. Perhaps with a bit less garlic, though, as it's not my most favorite seasoning.

*ponder ponder*

[yagathai.livejournal.com]

That delmonico was sitting in my freezer for the last six weeks. I've been saving it up. =D

[oddkitty.livejournal.com]

I don't blame you! I don't eat much red meat, so I'd probably save up a good steak for whenever I'd feel was a good time, myself. I mostly cook poultry. Can't handle too much red meat.

[ayrdaomei.livejournal.com]

I'm always looking for things to do with potatoes, so I'll have to give that a try! ...with a tad less butter, perhaps :X

[yagathai.livejournal.com]

Yes. It was excessive. But it was DELICIOUSLY EXCESSIVE.

eight tablespoons of butter

[regina-of-york.livejournal.com]

You forgot to mention that this recipe requires a lipitor chaser!

But it sounds worth every.single.calorie.

Re: eight tablespoons of butter

[yagathai.livejournal.com]

I should probably just add lipitor to the sauce itself.

[lacyintx.livejournal.com]

YUM!

[arya.livejournal.com]

Waste of a steak, yo. You gotta sear it for two minutes on each side at 700F+, take it off the heat and let it dwell at room temperature for ten minutes, then continue cooking to medium doneness (yeah, I'm a bad Texan) at 400F. It makes THE best steak EVER.

[yagathai.livejournal.com]

What kind of Texan doesn't use mesquite brick charcoal?

[arya.livejournal.com]

I use mesquite *lump* charcoal.

[yagathai.livejournal.com]

I like lump charcoal better when I'm cooking for just me, or one or two extra people, but I just can't justify using it over brick when I'm cooking for a whole group of folks. Lump burns too hot and too fast. Brick has staying power, at least.

[arya.livejournal.com]

It doesn't burn TOO hot or TOO fast unless you're using a cheap grill. A proper grill will maintain whatever heat you give it the airflow for.

This is what I use: http://www.biggreenegg.com/
I can maintain 220F with lump charcoal for 14 hours to smoke a brisket (though I use oak for brisket, not mesquite, because EWW), or I can sear a perfect steak at 750F.

[arya.livejournal.com]

http://www.lazzari.com/food_mesquite_lump.html

[daveax.livejournal.com]

Minor suggestion:
Replace the chopped onion w/chopped shallots.

[yagathai.livejournal.com]

I would have, if I had shallots lying around. ;)