1 ribeye steak (~3/4 lb)
2 sprigs rosemary
1 lb of baby portobello mushrooms
1 tablespoon dried tarragon
1 cup of long grain rice
4 tablespoons of butter
I usually pick a good ribeye steak due to the great marbling that can be found in the cut which usually indicates a high fat content and therefore lots and lots of flavor. I just went to my local Giant Food and picked from their selection of certified black angus ribeyes. Not fancy but they do the trick. Before I get into the cooking of the steak, I want to say that I'm not sure of the principles of why I cook a steak this way but I do know it's my favorite way to cook and eat a steak. You'll see what I mean as you read along.
The rice takes roughly 15-20 minutes to cook so I heat up a saute pan on medium heat with about a tablespoon of olive oil. As the pan gets nice and hot, I drop in two tablespoons of butter and let it melt. I drop in the mushrooms and let them saute, stirring occasionally for about 10 minutes. You need to make sure you cook them enough where the water content is taken out of the mushrooms sufficiently in order to get the maximum amount of flavor. Stirring and flipping them around ensures that you don't burn the edges of some of the mushrooms. As soon as the rice is done, I take half the mushrooms and put them directly into the rice cooker and stir it all around and then let that sit in there until I'm ready to eat. I put aside the other mushrooms to heap on top of the steak.
Now for the steak. I use a special Le Creuset cast iron pan that has ridges that mimic a grill. I put it on the stove top, put the burner up to medium high and cover it (I use a random cover from one of my random pans). I let it get pretty hot (heat it for about 5-6 minutes) and then melt the remaining two tablespoons of butter onto the pan. After all the butter is melted I place the steak (use an oven mitt as the cover can get hot) onto the hot pan and cover. I let it sear covered for about a short minute (in order to seal in the juices or at least I think that's why) on one side, flip it, cover, sear for a minute, flip it, cover, sear for a minute, then one final flip. I like to get those groovy cross hatching that a grill gives so technically I flip and rotate. I cover it again and place it in the oven. I like my steak on the rare/medium rare side so I leave it in the oven for a MAXIMUM of five minutes. For those of you with small kitchens or poor ventilation, I do have to warn you that have a pan that hot AND covered tends to create lots of smoke. Just an FYI.
When I take it out, I should let it rest but I find that the juices don't really escape when I do that so for the most part I just put it on the plate. I smother it with the remaining mushrooms and then put the mushroom rice beside it. It looks kind of a like a mushroom explosion but I love mushrooms. The steak always turns out to be juicy, moist and flavorful and I would rather just cook it my way then play a gazillion dollars at a steakhouse. Unless of course that steakhouse is Peter Luger which is s story for another day.