We love steak! When Casey and I first got married we were very dumb when it came to buying and eating steak. We would be fine going to a restaurant and paying $20 for a steak dinner. (a lot of the times we would get a large steak and split it, ordering an extra potatoe so we each had one)
When it came to the grocery store $8 just seemed way too much for a good steak. So we would buy the cheapest cut of meat ever at about $3 a pop. WOW! Boy, would I love to reach through time and bop us both in the head! We both could have had our own wonderful steak, potato, and a salad for the price we spent to split our meal at that steak chain. Instead when we made steak at home it tasted like leather due to the poor cuts we chose trying to save a buck!
Six years later we decided that we would buy a side of beef and boy has it been wonderful, opening the freezer to every cut of meat possible. We have steak once a week during grilling season and we find that the simplest ingredients are the best for a good cut of steak. T-Bone, Porterhouse, and Ribeyes are wonderful with a mix of cracked pepper, salt, and dried garlic. On lazy days we reach for the McCormick Grill Mates Montreal Steak Seasoning.
Basic Steak Recipe
What you will need:
Steaks – Porterhouse, Rib-eye, or T-bone are our favorites but this will work for other cuts as well.
Dried Minced Garlic
Allow your steak to come to room temperature. This will insure that they cook evenly, no one wants a steak that is medium rare in the middle and well done on the outsides. Preheat your grill to high heat. Generously sprinkle steak with pepper salt and garlic on both sides. (add more or less based on your liking to each of the spices) Once the grill is nice and hot, place steak on the grill. Cook steak for 4-6 minutes per side for a medium rare steak. Do not move the steak until you are ready to flip it, this will allow for a nice sear. Once the steaks are done to your likeness, remove and let them rest for 6-10 minutes, this will allow the juices to stop running through the meat- you don’t want to cut into them right away or all the juicy yumminess will end up on your plate instead of in your mouth!
We LOVE to add sauteed mushrooms to our steak. So while that juicy meat is resting saute up your mushrooms.
For the mushrooms;
8oz mushrooms (we use baby bellas or white mushrooms)
1-2 T. Butter
Add 1 tablespoons butter to the bottom of the warmed skillet. Allow to melt, once hot add mushrooms and stir. If they look dry add another tablespoon of butter and stir occasionally. Once browned add a sprinkle of garlic powder and salt. The salt will release the mushrooms juices and once garlic and salt is mixed throughout serve hot!
I hope you enjoy your dinner…you could go crazy and light some candles, the kids will get a kick out of it and you will feel fancy too!