Branden and I really really love steak. And like any normal person, we love it grilled over charcoal flame. But it’s still basically Antarctica here in Indiana, and there’s at least a half a foot of snow covering our grill at any one time. So we’ve had to improvise. For a while, we used our George Foreman grill. But that’s slanted because it’s designed for fat/juices to drip away from your food. But a good steak is juicy! We’ve moved on to cooking our steaks in a skillet. And they are GREAT. So I’m going to show you exactly how we do it so you can have perfect skillet steaks too.
First, you want to slice up some onion. We realllllly like caramelized onion, so this is two medium onions. Melt some butter in a skillet over medium heat, add your onions, and then leave them alone for a little while. Stirring too often will keep them from browning. I stir mine maybe once every 5 minutes or so until they start to get good color. And before you ask- butter is key to good onions, in my opinion. You can try it with the oil of your choice, but we love butter in our house, and we use a lot of it.
While my onions are going, I set out my steaks so they get closer to room temperature. They cook faster this way, and that’s a very good thing. I’m impatient. When your onions have good color and have reduced in volume, you can season both sides of your steak with Chicago steak seasoning. We used to marinade. Then we did a spice rub. And now we just use this, and it’s honestly the best we’ve ever tried. It’s the perfect blend for our taste buds.
Season the first side, then put it seasoned side down in a hot skillet with some more melted butter. I told you, we love butter! If you’re doing a ketogenic diet, cooking your protein in butter is a great way to get some extra fat into your meal. For us it’s more about flavor. Season the second side as well. We don’t want it to get jealous.
About the same time I put the steaks on, I added sliced mushrooms to the onion pan. These are more for Branden than myself, but I do enjoy them. Sparingly. You want to cook them down until they’ve browned and gotten soft. I’ve found that they cook in roughly the same amount of time as our steaks do, when the steaks are done medium-well (just a hint of pink in the center).
Plate your steak up with mushrooms and onions, and of course a baked potato and a salad. (The salad was spring greens with tomato and Caesar dressing. I’m boring with salads. Branden added bell pepper, carrot, cheese, and raspberry vinaigrette to his.) Don’t forget the A1.
And there you have it, folks. The perfect skillet steak. Try it out and let me know how you like it!
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