The Perfect Steak
I think one of the hardest things to cook is steak. I think so many people claim they are good at making steak but aren't really. Like who really bastes and rests their steaks? I certainly didn't. I really wanted to get it right so I asked Carmel to teach me as she claimed for months that she makes the best steak. "So challenge Carmel, also I'm hungry so do you think it will be ready for lunch?" Well, she wasn't wrong, she does make the best steak and we wrote down each step so I can replicate this recipe. All I have to say...OH. MY. GOD. was this good!! So hope you love it as much as I do. Recipe below:
2 steak filets
2 tsp salt
2 tsp black pepper
1 bunch of fresh thyme
4 cloves of garlic
2 tablespoons of butter
3 tablespoons of oil ( olive oil or grapeseed are best)
8 oz of crimini mushrooms, sliced thin
1 small shallot, diced small
2 cloves of garlic, minced
1 cup of marsala wine ( can substitute with red wine )
2 teaspoons of fresh time, chopped
1 tablespoon of butter
1 teaspoon of lemon juice
30 minutes before you cook the steak you should leave it out to get to room temperature. This way the steak can cook evenly.
Once the steak has sat out for 30 minutes generously season all sides of the steak with salt and pepper.
Heat your pan without the oil ( very important step ) till it starts to smoke. Then add your oil. Let the oil heat up on the pan for 10 seconds. Lay each steak down on the pan. Make sure not to overcrowd the pan or you won't get the perfect sear.
Let the steak sear for a few minutes making sure not to flip over yet. Yes, I know it will be hard not to check the steak since it will start to smell good at this point.
After 5 minutes flip the steak and check for a nice brown crust.
If the crust is to your liking, flip to the other side. Now add your butter, thyme, and garlic gloves.
This step is called “basting.” Grab a spoon and spoon the butter, thyme, and garlic over the steak over and over.
After this side of the steak has achieved the same crust as the other side is when you will check the temperature. Stick a thermometer into the steak and take the steak out of the pan when it is 10 ° below your desired temperature. Let it sit out of the pan on a separate plate for ten minutes. It will continue to cook during this time until it gets to your desired temperature. Resting the steak will also allow the juices to settle.
Rare steak – 125 °
Medium rare steak - 135°
Medium steak – 145°
Medium well steak – 150 °
Well done steak – 160 °
Heat up a pan with 1 tablespoon of oil.
Next add your mushrooms and cook till they turn brown and crisp up.
Once they are crispy add your shallots, garlic, and thyme.
Now add your wine. Cook until the wine forms a saucey consistency. Turn the heat off and add your butter and lemon juice.