STEAK AND MUSHROOMS IN OVEN RECIPES

Steps:

• Chef’s Note: Although I am recommending a rib-eye steak, my photos for the recipe use a KC Strip. This in no way changes the recipe, but it does illustrate that you can try different cuts of beef. The reason I recommend the rib-eye, is that in my experimentation (so far), I find it the best cut to use for this technique, with the KC coming in a close second.
• Chef's Tip: When working with steaks on the grill, a pan, or in the oven, the one indispensable tool to have is a good set of tongs.
• Thinly slice the mushrooms.
• Add the mushrooms to a bowl. Combine with 2 tablespoons of the olive oil; salt and pepper, to taste. Reserve.
• Pat the steak dry with a few paper towels.
• Place the steak on a plate or baking sheet, and rub one side with one half of the remaining tablespoon of olive oil. Then sprinkle with the salt, pepper, and any additional spices you might want to add. Turn the steak over, and repeat on the other side.
• Chef’s Note: The olive oil, salt and pepper, are not the only spices you can add to a steak. Some of my favorite additions are: paprika granulated garlic granulated onion crushed coriander dill crushed red pepper flakes To name just a few.
• Chef’s Tip: If you’re adding a bunch of spices, do what I do. Mix them together in a small prep bowl, and sprinkle them on all at once.
• Chef’s Note: The more uniform the temperature of the steak, the more evenly it will cook. Allow the steak to sit out until it reaches room temperature. If it was originally in the refrigerator, this could take 30 to 45 minutes.
• Place a rack in the middle position and preheat the oven to 410f (210c).
• Chef’s Tip: Heat up a pan to medium-high heat. The pan will be up to heat when a drop of water dances around the pan and quickly evaporates.
• Add the mushrooms and sauté for about two minutes.
• Push the mushrooms to either side of the pan and place the steak in the middle.
• Allow the steak to cook in the pan, for 3 to 4 minutes. Flip the steak over, and then take off the fire.
• Chef’s Note: You should not, for any reason, move that steak in these first minutes of cooking. Stir the mushrooms but DO NOT move the steak. As it sits and sears, it’s developing an excellent crust.
• Quickly move the mushrooms to the top of the steak and then add the two tablespoons of butter.
• Add the pan to the preheated oven, and then cook until reaching desired doneness.
• Chef’s Note: For a 1-inch thick steak, in a 410f (210c) oven, the cooking times go as follows: Very Rare 4-5 minutes
 Rare 5-6 minutes
 Medium Rare 6-8 minutes
 Medium 7-10 minutes
 Well done… Not in my Kitchen (you’re on your own)
• Use an oven glove to remove the pan from the oven, and allow the steak to rest for five minutes (outside the pan) before cutting. Be careful, that pan and that handle are super hot.
• Chef’s Note: Resting a steak allows the juices that moved toward the center of the steak to redistribute. If you cut into the steak too soon all the juices will spill out onto your cutting board and I HATE it when that happens.
• Serve with some good mash potatoes, and/or veggie of choice. Enjoy
• Keep the faith, and keep cooking.

Steps:

• Preheat the oven to 275 degrees F and grease a roasting tray.
• Season the sirloin steaks with salt and pepper and rub with olive oil to add flavor. Transfer the steaks to a roasting pan.
• Add the garlic and herb twigs, and cover the entire roasting tray with foil.
• Roast the steaks for 30 to 35 minutes, depending on how you like them.
• Towards the last 10 minutes of cooking, remove the foil and set aside.
• Add the butter and spread around the roasting tray until melted.
• Baste the steak with its own roasting juices combined with the melted butter.
• Set the top heat only to 400 degrees F and broil the steaks until caramelized.
• Set aside the cooked steak for at least 10 minutes to rest.
• Peel off the garlic to be placed on top of the steaks for serving.
• Serve it as is or with any sauce and accompaniments, either whole or sliced, and enjoy!