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Pan Seared Steaks with Mushrooms

Pan Seared Steaks with Mushrooms

The forecast shows signs of wet weather headed our way, but no need to let a little rain dampen the desire for a great steak. This is an easy way to whip up a fabulous meal – weekday or weekend, rain or shine – and you don’t even need a grill.

Growing up in a family that raised cattle we ate a great deal of beef. Though my family had a ranch we didn’t spend time camping or cooking over an open campfire. My Dad’s feeling on both subjects – we have a house, so why in the world would we cook or sleep outside!

My Dad with some of the herd!

We stayed at the ranch a lot as kids. Many mornings my Grandparents would cook steaks in a cast iron skillet and serve them with a side with eggs and hot biscuits for breakfast. The wonderful technique of pan searing steaks is one I learned from my Grandparents and still the only way I cook steaks.

If you don’t own a cast iron skillet or two, add this to your list of kitchen equipment. (You can’t make a great pan of cornbread without one!) I have several that belonged to my Grandmother and cherish them greatly! A good cast iron skillet will literally last for generations. Just follow the manufacturer’s instruction to season the pan properly and never, ever put it in the dishwasher. Hot water along with a gentle scrub then a warm oven for drying and you’re ready for the next round.

For the meat, I typically buy Angus beef filets and I always ask the butcher for center cut steaks. You want whole filets not pieces that have been tied together with a strip of bacon. To season the meat you need nothing more than olive oil, kosher salt and freshly cracked black pepper. The seasoning is ridiculously simple yet highlights the incredible flavor of beef.

Searing the steaks in a hot cast iron skillet yields amazing results. You end up with that wonderful outer crust, just a touch of heat from the pepper and inside is a tender, juicy cut of beef.

To finish this dish, sauté fresh Portobello mushrooms in those beautiful beef pan drippings along with a bit of butter. The mushrooms will soak up all those great flavors as they cook, making the perfect side for your steaks.

Pan searing is one sure way to a great steak and a delicious meal!

Pan Seared Steaks with Mushrooms

2 center cut beef filet mignons, about 6 to 8 ounces each

1-1/2 to 2 tablespoons extra virgin olive oil

2 teaspoons kosher salt, divided

1-1/2 teaspoons freshly cracked black pepper, divided

1 pound mushrooms, baby Portobello or button, cleaned and sliced

2 tablespoons butter

Coat each filet with olive oil then season generously with 1-1/2 teaspoons of the kosher salt and 1 teaspoon of the pepper. Using a flat meat mallet gently press each steak to a thickness of approximately one inch.

Let the steaks rest for 30 minutes. You want the center of the meat at room temperature so they cook evenly. Lightly spray a cast iron skillet with cooking spray and heat over medium-high until the pan is very hot. Place the steaks in the pan and cook for 4 minutes – do not move them!

Turn the steaks and cook on the other side for an additional 3 minutes for medium rare.

Transfer the steaks to a platter and cover tightly with foil. Let them rest for 10 minutes before cutting.

While the steaks rest, cook the mushrooms. In the same skillet, melt butter over medium heat. Add the mushrooms and the remaining ½ teaspoon pepper – no salt yet!

Cook mushrooms until they release their juices – about 10 minutes. Cook for another 5 to 10 minutes until they reabsorb the liquid.

Once the mushrooms are golden, check for seasoning then add the remaining ½ teaspoon salt or as needed to taste.

Pan Seared Steaks with Mushrooms, courtesy of Preserving Good Stock

September 5, 2018
: 2

Searing steaks in a hot cast iron skillet will yield amazing results. You end up with a wonderful outer crust with just a touch of heat from the pepper and inside is a tender, juicy cut of beef.

By:

Ingredients
  • 2 center cut beef filet mignons, about 6 to 8 ounces each
  • 1-1/2 to 2 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt, divided
  • 1-1/2 teaspoons freshly cracked black pepper, divided
  • 1 pound mushrooms, baby Portobello or button, cleaned and sliced
  • 2 tablespoons butter
Directions
  • Step 1 Coat each filet with olive oil then season generously with 1-1/2 teaspoons of the kosher salt and 1 teaspoon of the pepper. Using a flat meat mallet gently press each steak to a thickness of approximately one inch. Let the steaks rest for 30 minutes. You want the center of the meat at room temperature so they cook evenly.
  • Step 2 Lightly spray a cast iron skillet with cooking spray and heat over medium-high until the pan is very hot. Place the steaks in the pan and cook for 4 minutes – do not move them!
  • Step 3 Turn the steaks and cook on the other side for an additional 3 minutes for medium rare.
  • Step 4 Transfer the steaks to a platter and cover tightly with foil. Let them rest for 10 minutes before cutting. While the steaks rest, cook the mushrooms.
  • Step 5 In the same skillet, melt butter over medium heat. Add the mushrooms and the remaining ½ teaspoon pepper – no salt yet!
  • Step 6 Cook mushrooms until they release their juices – about 10 minutes. Cook for another 5 to 10 minutes until they reabsorb the liquid.
  • Step 7 Once the mushrooms are golden, check for seasoning then add the remaining ½ teaspoon salt or as needed to taste.


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