Ingredients
Steaks (Flat iron, NY Strip, Sirloin, Filet Mignon) | 2 |
Sliced button or baby portabello mushrooms | 8 oz |
Pro Seasoning Steak | 1 Tablespoon or more |
Red wine (malbec, cabernet, pinot noir) | 4 oz |
Beef bone broth (must be bone broth not stock) | 4 oz |
Small yellow onion, sliced | ½ |
Unsalted butter, plus 4 oz butter ice cold and cubed | 2 Tablespoons |
Method of prep:
Follow these steps to ensure your proteins are cooked to perfection!
Step 1:
Dry your steak with paper towels. Season liberally with Pro Seasoning Steak.
Step 2:
Make sure your cooking surface of choice has reached "smoke point". Your grill, cast iron pan, sauté pan, etc. should be visibly slightly smoking. We are not trying to create a 4 alarm fire, just lightly smoking enough so that we can see the pan is hot.
Step 3:
Add your cooking fat of choice, canola oil, clarified butter, something with a high smoke-point. Fat will begin to break down and smoke at different temperatures. The higher the smoke-point the fat has, the higher the chance we have to create the Maillard reaction (browning). Extra-virgin olive oil has a very low smoke point. Its not ideal for searing proteins. Canola oil has a high smoke point, it's great for searing proteins. The smoke point will be listed on the back of the oil.
Step 4:
Once the oil begins to smoke in the pan, turn the heat down to medium-high heat. Always make sure that you have a fire extinguisher handy if you're not used to high-heat cooking. Next, place your dried, seasoned protein in the pan or grill. Your should hear a distinct sizzle sound.
Step 5:
Do not stab at it. Let it cook. When you see the protein turning brown towards the edges, its time to flip. Flip it over once and only once. Let the other side cook. You can even move the whole pan to a 350 degree oven if its oven safe and let it finish cooking there.
Step 6:
Learn protein cooking temperatures and invest in a good food temperature probe.
Rare 125 F |
Medium Rare 135 F |
Medium 145 F |
Medium Well 150 F |
Well Done 155-160 F |
Step 7:
Remove the steak from the pan and let it rest on a plate. With the pan on medium, and without cleaning the pan first, add all of the mushrooms to the pan. It’s ok if the pan is mostly dry, this will ensure crispy mushrooms. Cook mushrooms while stirring until slightly brown, about 7 minutes. Next, add 2 Tablespoons of butter along with onions and cook while stirring about 2-3 minutes. Add red wine to the pan and reduce until there is only about 1-2 Tablespoons of liquid. Now add bone broth and reduce by half. Add any drippings purged by the resting steak to the pan. Remove the pan from heat and add one or two cubes of cold butter at a time, whisking into the sauce until fully incorporated. Use all of the butter until it is gone. Finally, taste and season the sauce with Pro Seasoning All Purpose. Serve with steak!
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