steak sans grill
Eating red meat is a rare thing for me, by choice. My Nebraska roots kicked in yesterday when I was out running a few errands so I decided to treat myself. The only way to really do that is steak.
I love my veggies. Anything really. I picked up some thick sliced portobello mushrooms and finally found some yellow beets at the market! I know… beets. But trust me, if you can find the beautiful golden version of what’s probably one of the scariest vegetables from your childhood, it’s so worth it. The yellow beet lends a slightly sweet yet earthy flavor that works nicely with the bold flavor of the steak and mushrooms.
I started the beets first and just let them simmer/boil in hot water until fork tender while I was cooking my steak and mushrooms. The beets are no fuss and can do their thing while you cook your steak.
My original thought, sans grill, was to season my steak really well, let it chill at room temperature and cook it on my cast iron skillet. Luckily my friend remembered seeing a video about reversing the whole sear first technique. I’ll never cook a steak in my kitchen another way.
A cast iron skillet is really a must. If you don’t have one, it’s a good investment. The last step in cooking the steak is to have a skillet that can handle high heat to sear each side of the steak for a couple of minutes, so keep that in mind. Serves 1.
Here’s what you’ll need:
- 1 steak (cut, size, etc. up to you – the thicker the steak the more time in the oven it’ll need)
- Salt + pepper
- A baking sheets and parchment or tin foil
- Portobello mushrooms, sliced thickly (rinse + dry them on paper towels, set aside for later)
- 3 golden yellow beets, stems trimmed (to just about an 1″ at the top of the beet), rinsed well
Start a pot to boil some water for your beets. No salt needed in the water. Once the water starts to simmer, add your trimmed + rinsed beats and let them do their thing! You can cover partially if needed. Once they’re fork tender (30 minutes or so), turn the heat off and drain the beets.
Transfer the beets to a bowl of ice water to stop them from cooking. Once they’re cool enough to handle, the skin of the beet should peel right off. Trim the beet as needed and dice up! Store in a microwave safe bowl in case you need to reheat them later.
Steak! Preheat your oven to 275 degrees (low + slow, folks). Place your room temperature, well seasoned steak on your baking sheet (I used a small piece of tin foil for easy clean up) and bake for 25 minutes (increase the time according to the thickness of your steak).
Once the steak is pre-baked, get your cast iron skillet nice and hot. If your cast iron skillet is not well seasoned yet, spray it with a little canola or other high heat oil. Turn on your stovetop fan and be prepared for smoke and noise (the good kind). Turn off your smoke detector if it’s close by or you’re working a small kitchen.
Place your steak in the hot cast iron skillet and cook 2-3 minutes on each side. Now the important part! LET IT REST! Remove it from the skillet and let it rest on a plate.
Turn the heat down on your cast iron skillet and add your mushrooms. Season with a little sea salt and cook them just until they’re slightly tender but still have some fight in them.
Serve them with your steak and don’t forget the beets! Reheat them in the microwave if needed.