03/21/2026
A perfect steak dinner. Simple enough for a weeknight tbh! Romanticize your weeknights, people! 🥩🍷
On the menu: strip steak on the cast iron, saucy mushrooms, crispy potatoes
How I did it:
For the steak- I love cooking a strip. I think it’s a perfect amount of beefiness. Easy to slice, easy to chew. I let it come to room temp for about an hour, pat it dry with paper towel and then generously season with salt and pepper. I get the cast iron cranking and drizzle some veg oil in that bad boy. Then I sear the f**k out of the strip, about 3 minutes on each side, until it feels kinda squishy but also like kinda tough? Idk, it’s just a feeling within my soul tbh. Then I let her rest for about 5 minutes and I like to pre-slice my steak before serving bc she’s so pretty!
For the mushies- I love a saucy mushroom. I completely made this recipe up because I was going for something earthy, savory, kind of sweet, and could be served as a side or as a topping for your steak. I start off by sauteing half a yellow onion in some olive oil until it starts to get translucent. Then I add my sliced mushrooms and cook down for a few minutes. Add some salt and pepper, a splash of white wine, about a tablespoon of oyster sauce, and a little drizzle of honey. Then I add a pad of butter and a beautiful sauce comes together. I cook the mushrooms until they are at my desired tenderness.
Potato time! This is a technique my fiancé taught me. We slice Yukon golds in half, throw them in a mixing bowl with veg oil, salt and pepper, then place the flat side face down on a baking sheet. I baked these at 375 for about 40 minutes, then raised the heat to 400 for about another 10.