Email to Cat      

Cast-Iron Steak with Butter and Cremini Mushrooms

Source of Recipe

From "Sundays with Sophie" by Bobbie Flay


Recipe Introduction

"If you've read my other books, you'll know that I have a very particular steak technique that I learned many years ago at the great Peter Luger steakhouse in Brooklyn, New York. Their technique of searing, slicing, and then finishing a steak under the broiler really stuck with me, and now it's hard to get me to cook a rib eye any other way. Let the butter melt, hit the bottom of the pan, and get a little nutty brown. So good."

List of Ingredients

â—¦ 2 (1 ½-pound) bone-in rib eye steaks, 1 ½ to 2 inches thick
â—¦ Kosher salt and freshly ground black pepper
â—¦ 2 tablespoons neutral oil, such as avocado or canola
â—¦ 1 stick (4 ounces) unsalted butter, cut into tablespoons (6 tablespoons at room temperature and 2 tablespoons cold)
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 10 ounces cremini mushrooms, quartered (about 5 cups)
â—¦ 1 teaspoon finely chopped fresh thyme leaves
â—¦ 2 cloves garlic, finely chopped to a paste with ¼ teaspoon kosher salt
â—¦ â…” cup dry white wine
â—¦ 2 tablespoons chopped fresh flat-leaf parsley leaves


Recipe

Remove the steaks from the refrigerator 30 minutes before cooking and season very generously with salt and pepper. Preheat the broiler.

In a large cast-iron skillet, heat the neutral oil over medium-high heat until it begins to shimmer. Add one steak and cook until a deep brown crust forms on the bottom, 3 to 4 minutes. Turn the steak and cook until the second side is deeply browned, about 3 minutes longer. Transfer the steak to a cutting board. Add the second steak to a cutting board. Add the second steak and repeat the cooking process. Transfer the second steak to the cutting board. Remove the skillet from the heat and carefully pour the used oil into a small heatproof bowl (once cooled, discard the oil).

Cut the meat off the bone (one whole piece per steak), then slice both steaks against the grain 1 inch thick. Reassemble the sliced steaks around the bone and return both to the skillet. Top with the 6 tablespoons of room temperature butter.

Transfer the cast-iron skillet to the broiler and cook, occasionally spooning some of the butter on top, until the steaks are cooked to medium-rare, 2 to 5 minutes. Transfer both steaks to a cutting board. Pour the butter and pan juices from the skillet into a small bowl and set aside.

In the same skillet, heat the olive oil over medium-high heat until it begins to shimmer. Add the mushrooms and cook, stirring occasionally, until they are golden brown, about 8 minutes. Reduce the heat to medium, add the thyme and garlic, and cook for 1 minute. Add the wine and cook until reduced by half, about 2 minutes. Add the 2 tablespoons of cold butter, one at a time, stirring well after each addition. Season to taste with salt and pepper and stir in the parsley. Transfer the steaks to a serving platter, top with the mushrooms, and drizzle with some of the reserved butter and pan juices. Serve immediately.

Serves 4