Steak

Steaks are pretty easy to make, and adding extra flavors makes them more interesting. I like to add flavor to steaks with garlic, thyme, and butter, and it's easy to make in a pan without needing a grill.

I first learned how to make steaks this way from a Gordon Ramsay video. I also like to deglaze the pan to make mushrooms after cooking the steak - the leftovers from cooking the steak add a great flavor to the mushrooms.

Ingredients

• 1/2 - 1 lb ribeye steaks
  • You can use whatever cut of steak you like, but my favorite cut is ribeye due to the fat marbling, which adds a ton of flavor
• 1-2 sprigs of thyme per steak
• 1-2 garlic cloves per steak, peeled and gently hand-crushed
• 1 tbsp butter per steak
• 4 oz sliced mushrooms per steak
• 1/4 cup vermouth or white wine
• Olive oil
• Bearnaise sauce (optional)

Directions

1. Take the steaks out of the refrigerator 20 minutes early to allow them to come to room temperature. Season generously with salt and pepper.
2. Heat a pan on medium high until hot, and add a couple tablespoons of olive oil. Sear the steaks for 30-60 seconds on each side. Also sear the edges of the steak for ~15 seconds each side.
3. Add the thyme and garlic into the pan. If the pan is too dry, you can add a little more olive oil. Continue flipping the steaks every ~30 seconds.
4. After the thyme and garlic have cooked for a minute or two, add the butter into the pan.
5. Continue flipping the steaks every 30 seconds until cooked to the desired doneness. After every flip, baste the steaks with the garlic butter to help cook the steak and flavor the inside of the steak.
   • You can use this test to check the doneness of the meat quickly without a thermometer.
6. When the steaks are done, pull them out from the pan. Remove the thyme and brush against the steaks. Pour the butter from the pan over the steaks, reserving a couple tablespoons in the pan.
7. Add the mushrooms to the pan.
8. Stir and cook the mushrooms in the pan on medium-high. If the pan is completely dry while you're cooking, add an extra tablespoon of olive oil to help. When the garlic looks decently roasted, remove from the pan and brush against the steaks.
9. Cook the mushrooms until they're starting to wilt and brown.
10. Add the vermouth or white wine to the pan. Using a spatula, scrape up any of the bits burned onto the pan to form a fond.
11. Continue stirring and cooking the mushrooms until the liquid is evaporated and the fond is coating the mushrooms.
12. Turn off the heat. Serve the mushrooms with the steak and optionally a Bearnaise sauce on the side.