Pan-Seared Steaks in Shiitake Butter - Low Carb and Gluten Free
Try this Pan-Seared Steaks in Shiitake Butter - Low Carb and Gluten Free recipe, or contribute your own.
Try this Pan-Seared Steaks in Shiitake Butter - Low Carb and Gluten Free recipe, or contribute your own.
- Carbohydrate 0.034050000014602 g
- Cholesterol 122.012500052324 mg
- Fat 46.0299250197395 g
- Fiber 0 g
- Protein 0.482375000206862 g
- Saturated Fat 29.1513400125013 g
- Serving Size 1 1 serving (310g)
- Sodium 326.88000014018 mg
- Sugar 0.034050000014602 g
- Trans Fat 3.22226500138184 g
- Calories 407 calories
Step-by-step
- Heat a cast iron (or any heavy bottomed) pan on the stove for about 1 minute, or until a drop of water sizzles when coming in contact with the pan.
- Season your steak generously with salt and pepper. Add the seasoned steak to the hot pan.
- Cook your steak for 3-4 minutes per side for medium rare, or until desired doneness is reached. A thicker steak will obviously require a longer cooking time.
- Remove the cooked steak to a plate, then add your butter and mushrooms to the pan.
- Cook for 3-4 minutes, or until the mushrooms are golden brown. Remove from the heat.
- Taste the mushrooms and season with salt and pepper as desired.
- Add the steak back to the cooling pan and baste it in the butter. Let it rest in the warm butter for about 2 minutes. Slice and serve warm.
Standard ingredient lists rarely convey how high-heat pan-searing transforms simple beef cuts through the Maillard reaction. Historically, pan-frying tender cuts in heavy metals became standard once cast iron skillets replaced hearth cooking in American domestic kitchens during the nineteenth century. Pairing rich proteins with earthy fungi relies on umami synergy, where glutamate compounds in shiitakes multiply the savory perception of the meat. Serve this preparation alongside crisp, acid-forward sides like a bitter green salad dressed in lemon juice, or roasted radishes to cut through the heavy milk solids in the pan sauce.
Execution Details
Preheat a cast-iron skillet until a droplet of water evaporates instantly upon contact. Sear a one-inch steak for three to four minutes per side to achieve medium-rare doneness. Introduce butter and sliced mushrooms only after removing the protein, sautéing them for three to four minutes until golden brown.
- Smoking butter occurs quickly; use medium-low heat for the mushrooms if the pan retains excessive heat from the sear.
- Rest the cooked meat directly in the warm pan juices for two minutes before slicing against the grain.
- Adjust salt strictly after the mushrooms brown, as reduction concentrates the natural flavors.
