Back to the menu.
Zooming ahead - past the stories, the wine, the steak, the appetizers, a night without cameras, and a Vamoose bus back home - I was craving steak again.
There are only two things you really need to make a good steak:
- A good steak (seems obvious, but believe me, STK doesn't shop at Giant)
- A well-loved cast iron skillet
Bone-In New York Strip Steak served with Sauteed mushrooms and Sweet onions and a side of Green Beans
- Grass Fed 12 oz Bone-In New York Strip Steak
- 1/2 Sweet Vidalia onion
- 1 8oz carton of mushrooms
- Salt, Pepper, Rosemary
- A splash of sherry wine
- A small slice of butter
As you know, timing is everything. I figured the steak would take about 8-9ish minutes to cook and the mushrooms and onions about 10 minutes. I did the mushroom-onion prep first, then re-used the cutting board to season the steak. I planned on starting with the saute, and if I was off by a minute or two, I knew it could stay warm.
Sauteed Mushrooms and Vidalia (Sweet) Onions
3 minute prep. 10 minutes cook time.
- Cut an onion in half and slice lengthwise to make long semi-circles
- I bought precut mushrooms so I just put them on the cutting board and rough chopped them once or twice
- Start a skillet, on medium with some olive oil
- Throw in the onions and mushrooms after a minute or two. Add some salt and pepper.
- I added a small sliver of butter and a splash of sherry cooking wine to give the saute some liquid and a different flavor
- Cook on medium for about 10 minutes - occasionally stir
- The mushrooms will slightly darken, absorbing the liquid and the onions will begin to caramelize
- If you find that the liquid is evaporating, you can cover the pan for a few minutes to trap in the steam/moisture
Cast-Iron NY Strip Steak
3 minutes prep. 9 minutes cook time.
I like to keep my steaks simple. In this case, I used salt, pepper, and a little bit of finely chopped rosemary.
- Preheat the cast-iron skillet on medium-high
- Season the steak
- A well-seasoned cast iron skillet probably won't need any more oil so I put the steak directly in the skillet
- I covered the steak with my make-shift lid and flipped it twice - 3/4 minutes in and also 7/8 minutes in.
And that was it. Pretty straight forward and while I didn't have the ambiance of STK, the steak was almost as tasty. Once you get a hang of the cast-iron steak, the rest will fall in place The next time you're date is craving a beautiful petit filet or ribeye you'll be ready.