Steakhouse Rib-Eye's (with Carmelized Onions and Mushrooms)
This blog post will guide you on how to cook a steak as good if not better than the best steak houses in the world.
This blog post will guide you on how to cook a steak as good if not better than the best steak houses in the world.
- Carbohydrate 6.92416 g
- Cholesterol 15.265 mg
- Fat 19.36691 g
- Fiber 1.11950002193451 g
- Protein 1.22965 g
- Saturated Fat 5.542183 g
- Serving Size 1 1 Serving (89g)
- Sodium 44.581 mg
- Sugar 5.80465997806549 g
- Trans Fat 0.805133000000001 g
- Calories 201 calories
Step-by-step
- When picking out your steaks do NOT be afraid to be picky, good marbling is essential to a flavorful and juicy steak, if you can find a butcher who dry ages this will greatly increase the flavor and tenderness of the steak. Its important to get steaks that are roughly the same size and thickness so they cook the same, 1 ½ to 2 inches is the perfect thickness.
- The first important trick to cooking the perfect steak is allowing the meat to come to room temp before cooking. This will ensure the center is cooked to desired doneness without having to over cook the outside. Simply Take your steaks, splash a little olive oil on them, season with sea salt (if you want a herb taste add a little fresh rosemary sprig and remove before cooking) and wrap in plastic wrap and leave on your kitchen counter for a couple hours before cooking.
- On the Grill: Clean and pre-heat your grill, once grill is hot (around 325 degrees) place steaks on grill over heat. DO NOT BE IMPATIENT, let steaks cook with out turning them until you start to see a little blood on the top side of the steaks (you can rotate steaks half way to give them the nice cross hatched grill marks), once you see the blood start to well up on top its time to flip them over and let the other side cook. There are many ways to tell when the steaks are done but I don’t like to use thermometers that require you to pierce the steak. It is VERY IMPORTANT not to pierce the steaks in any way until you are ready to eat them, this ensures the juices stay in the steak.
- On the Stove: You will need a 12 inch iron skillet (properly seasoned) to cook them on the stove top. Preheat skillet until nice and hot. Once hot, place steaks in skillet and cook until you start to see the juices well up on the top side of the steak (do not turn until you see the juices, you want to create a nice charred crust on the steak). Once you see the juices welling up on top flip steaks and let cook until they have reached your desired doneness.
- After steaks have cooked take them off the heat, place them on a serving dish and set aside to allow them to cool slightly, Letting the steaks rest is very important and allows the juices to settle within the steak.
- In the same skillet (or a non stick pan if preferred) splash a little olive oil in the pan and start caramelizing the onions and mushrooms. Once the mushrooms and onions have been cooked go ahead and cover the steaks with them. In the same pan you cooked the Mushrooms and onions melt down about 3 or 4 tablespoons of butter and add the garlic to the butter about a minute or 2 before its fully melted and then pour over the steaks and enjoy.
Allowing thick cuts to sit at room temperature for two hours before cooking prevents the exterior from burning while the interior reaches the target temperature. Home kitchens require precise heat management to replicate high-heat steakhouse results without filling the room with smoke.
- Use a heavy 12-inch cast-iron skillet to retain heat effectively when searing meat.
- Maintain grill temperatures around 325 degrees Fahrenheit for even cooking.
- Avoid piercing the meat with a fork or thermometer during the cooking process to preserve internal juices.
- Substitute ghee or clarified butter for standard dairy butter if necessary for specific dietary tolerances.
- Rest cooked steaks at room temperature for five to ten minutes before slicing to allow muscle fibers to reabsorb moisture.
Properly stored mushrooms and onions will hold in an airtight refrigerator container for up to three days. Reheating leftover components requires gentle stovetop warming rather than high microwave heat to prevent toughening the proteins.
