Double Steak Out

When you think of a down to the bone, heart warming, delicious meal; is steak what you think of? In my household it is. It can be prepared many different ways but our favorite is in a cast iron skillet with a smokey seasoning and for breakfast. I am sharing with you my 6 ingredient seasoning steak with buttery mushrooms and for the next morning; a sweet but savory hash. Two recipes with one ingredient, who woulda’ thunk?

 Coffee Rub Steak with Mushrooms

Serves 2

  • 2 Strip or ribeye steaks
  • 1 pint White or baby Bella mushrooms (cut in half)
  • 4 tbsp Butter (each tbsp separated)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Paprika
  • 1 tbsp Coffee grounds (not instant coffee)
  • Dash of S & P for mushrooms
  • 2 tsp Worcestershire sauce
  • Blue cheese crumbles (optional)

 

Rinse and pat the steaks dry with a paper towel. Mix together the salt, pepper, garlic powder, onion powder, paprika, and coffee ground. Sprinkle on the steak on one side and rub generously. Repeat on the other side. Place on the counter to rest for 1 hr. The steak should be cool not cold when placed in the cast iron in order to reach the optimum sear.

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At this point, you can begin the mushrooms since they begin on a medium to high to heat and end on a low heat. Heat the cast iron on a medium to high heat. Add a tablespoon of butter to the pan. When it is completely melted, carefully add the mushrooms.   Sauté on high for about 5 minutes, lower temperature to low. Add a dash of salt and pepper for flavor and let the mushrooms slowly cook down. Once they have darkened/ caramelized, place in a small bowl, add another tablespoon of butter and worcestershire sauce. Cover the bowl with cling wrap. This will keep it warm until the steak is done. If you want them warm, place in the microwave for 15 seconds for a quick reheat.

Turn the cast iron to a high heat, until it begins to smoke. Add a tablespoon of butter to the pan and let it melt. Add the steak to the pan and after 1 minute, lower to a medium high heat. If you prefer steak to be medium, cook each side for approximately 3-4 minutes. It does depend on the thickness of the steak but generally this is the rule I have found to work.

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Once the steak has completely cooked, remove from heat and let it rest for 5 minutes. DO NOT CUT IT! This will cause all the juices to run out of the steak and will dry it out tremendously. Plate the steak with the mushrooms and enjoy!

** A cast iron does not have to be used but is the best tool. You can use a grill or a stainless steel pan but searing will no work on a non stick skillet. **

Sweet Potato Hash

Serves 4

  • 1 Large sweet potato (peeled and chopped)
  • 1 Large russet potato (washed and chopped)
  • 1 White onion (chopped)
  • 1 Pepper (chopped)(yellow, orange, red *optional ingredient)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Onion powder
  • Dash of nutmeg
  • Remaining steak (chopped) *roast beef and ham are both great in this dish*
  • 1 tsp Butter
  • 1 tsp Parsley (chopped)

 

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Heat the cast iron to a medium heat, melt the butter and place the potatoes in the pan. Season the potatoes with the salt, pepper, onion powder, and nutmeg. Cook for 10 minutes, stirring occasionally. Turn the heat down to low and add the onion and chopped pepper (optional). Cook for another 10 minutes. Add the meat and cook for 5 more minutes. Remove and plate the hash. Add parsley. It is delicious with eggs on top. Enjoy!

eggs

 

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