Mushroom Smothered Steak
- Yield: 4 servings
- 1 (16-ounce) rib-eye steak
- 1pound button mushrooms, cleaned and stems cut off
- Salt and pepper
- 2tablespoons butter, divided
- 1tablespoon white wine vinegar
- Place a large skillet over medium high heat, allowing the pan to get hot. Add the steak in the hot pan (it should sizzle loudly), Pour the whole cleaned mushrooms over the steak. Sprinkle a good pinch of salt over the top and a dash of pepper. Cook the steak for 2 minutes then turn, push the mushrooms aside and make sure the full steak is in contact with the pan. Re-cover with the mushrooms. Sprinkle a good pinch of salt over the top and a dash of pepper. Cook for another 2 minutes
- Remove from heat, place 1 tablespoon of butter on top of the steak and cover the pan with the lid. Allow the steak to rest for 3 to 4 minutes then set steak on serving platter covered with the lid to keep warm.
- Return the pan to the heat then whisk in the vinegar and the last tablespoon of butter to the pan juices and mushrooms. Bring to simmer, cook and stir until the sauce is reduced by about a 1/3. Slice the steak and divide among 4 plates, spooning mushrooms over the top and some of the sauce as well. Serve with crusty bread to soak up the sauce.
Recipe courtesy of the Mushroom Council’s Mushroom Channel and What’s for Dinner Mom
For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN