As much as we enjoy barbecuing outside, when it snows or the cold wind blows, you won't find us outside doing much. So how do I get that grilled look and flavor on the steak without the barbecue? Pan searing is the answer; a cast iron skillet is great for this, but a top of the line pan, like
Calphalon, will do the job just as well.
The meat I used was round steaks (one inch thick) which I tenderized with the indented side of a meat mallet. Just a few good whacks to open up those meaty tissues and allow the steaks to absorb the seasonings better. To season them, I mixed together a teaspoon of fine sea salt, a half teaspoon of ground black pepper, and a quarter teaspoon of garlic powder. I keep it simple, if anyone wants extra seasoning once they taste it, then they can add. Use half of the seasoning mixture on one side first.
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Into my 12 inch skillet, I only add one tablespoon of oil (canola or peanut), heat on medium-high heat, and place the seasoned side of the steaks down into the pan. I then sprinkle the other half of the seasoning mix onto the side facing upwards. Now leave that steak alone fore a good five minutes before flipping it over; another five minutes and the steaks will be a tender, juicy medium-rare. Not playing with the steaks allows the exterior of the meat to caramelize.
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What goes better with steak than a topping of mushrooms and onions? Not much. Before I began the steaks, I had already sliced up those mushrooms and onions; placed them in a medium heated pan with two tablespoons of olive oil, one tablespoon of balsamic vinegar, a little salt and ground black pepper. It will take about a good 20 - 30 minutes for those beauties to caramelize to a sweet, yummy goodness. Give them a stir now and then to make sure the pan isn't too hot and they're sticking or burning.
Now top those steaks! I also sliced some potatoes up (1/4 inch thick) and fried them up to a crispy on the outside, fluffy on the inside texture. Steak, mushrooms, onions, potatoes...a sincerely winning combination!!!
Mary Cokenour
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