HOW TO DEFROST STEAK WITHOUT RUINING IT RECIPES

Steps:

• Preheat the oven to 400F. Spray a baking sheet with oil.
• Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
• Season steak with salt and pepper on both sides.
• Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through.
• Transfer to a cutting board and slice thin, set aside.
• Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
• Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
• Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.

Steps:

• Preheat the oven to 400 degrees F / 204 degrees C.
• Pat the tenderloin dry and cut off any large pieces of surface fat or silver skin covering the meat.
• Mix all the spices in a small bowl. Rub the spice mix into the surface of the pork on all sides.
• Place the skillet over medium-high heat and add the olive oil. When the pan is hot, add the pork in the pan, curving it to the shape of the pan if necessary. Cook the tenderloin 3-5 minutes to caramelize the top and then flip it and cook for another 3-5 minutes to caramelize the other side.
• Remove the pan from the cooktop and place it into the preheated oven and continue to roast for another 15 minutes.
• The pork is done when its internal temperature registers 145 degrees F (62.8 degrees C) in the thickest part of the meat. It is okay if the pork is a little pink inside as long as the correct temperature has been reached. [See Note 4]
• Allow the meat to rest for about 5 minutes before slicing.
• Serving Suggestions:
• Storage Instructions: