Steaks

Simple Steak Dinner

I made this on the eve before our eldest returned to college. 
I asked what he wanted and he told me steak and my spinach salad. 
I like to make the foods that people specifically want.

Steak Dinner
Serves ? (Depends on how many steaks you make. I made four.)

4 boneless rib eye steaks, about 1 inch thick. 14-16 ounces each is great.
1 tablespoon olive oil
1 large Vidalia onion, sliced 1/4 inch thick and then quartered
2-4 garlic cloves, smashed and minced
3 cups (8 ounces) sliced crimini (baby portabella) mushrooms
Salt and pepper to taste

  1. Preheat grill on high for 15 minutes.  Get it HOT.
  2. Heat a non-stick skillet over medium high heat.
  3. Add olive oil.
  4. Add onions and salt/pepper to taste. Saute until they begin to get translucent (3-5 minutes).
  5. Add mushrooms. Continue to saute until the mushrooms get soft (5-8 minutes).
  6. In the last minute, add garlic.
  7. Remove from heat, cover and keep warm.

When the mushrooms and onions are done, season the steaks with salt/pepper or any other seasonings. I use a pepper mill filled with black pepper, coriander, celery seed, mustard seed, and a bit of dried red pepper flakes. No salt.

Clean the grates with a brush. Using long tongs, dip a folded paper towel into cooking oil (any kind) and rub the grates with the oil. It may catch fire.  That is okay.  Just wipe a little more on the grate.

Place the steaks on the grill.

  Yeah, those are good steaks, each 14-16 ounces, and one inch thick

After 2 minutes, you can lift them and twist them about 90 degrees to form cross hashed grill marks. This is certainly not necessary, but it looks nice.

After a total of 6-7 minutes, turn the steaks over.  (A one inch steak will be rare in about 12 minutes total cooking time, medium rare in about 14 minutes.  Medium in about 16-18 minutes.  I don’t know what will happen with longer times.  I never intentionally cook a steak beyond medium.)

See the grill marks?
When fully cooked, remove from the grill and set on a cooling rack. Cover and keep warm. Don’t let them sit in their juices. (Instead, later add the juices to the mushrooms.)
In the photo above, I served the steak with a pat of butter on it, and a spinach-strawberry salad and sauteed mushrooms and onions.
Nutritional data will vary based on type of steak and size.