Simple Steak Cooking on a Saute Pan
You’ll need the following items:
1 pound of steak (sirloin or better)
1 pound of mushrooms (sliced)
Two tablespoons olive oil
Two tablespoons butter
1 tbsp cornflour
Garlic (strongly suggested)
One frying pan
a set of tongs (optional)
a single spatula
Cooking steak in a skillet is a straightforward procedure. On the big night, don’t be afraid to cook steak. The process will be fairly straightforward if you follow these basic steps.
Make sure the steak is at room temperature before you begin. It will take longer to cook your steak if it is cold from the refrigerator, and it will cook unevenly. You don’t want your steak to be charred on the surface while still out in the middle!
During this time, peel and cut your garlic. I strongly advise incorporating garlic in practically every dish you prepare, as it elevates cuisine to a whole new level, especially in sauté recipes.
Allow your pan to heat up. There will be no color on your steak if there is no heat in the pan, and there will be no flavor if there is no color! I like to use a beautiful, thick, non-stick sauté pan for anything from omelets to salmon since it makes cooking much easier.
Combine the meat and mushrooms in a pan and sauté them together. Pour in the olive oil and, if desired, the garlic. When the oil begins to smoke, immediately place your steaks on top and listen for the sizzle. If your steak isn’t sizzling, it’s because the oil isn’t hot enough.
For a decent medium-rare, cook the steak for at least 3 minutes on each side. It’s critical that you don’t touch, turn, or cut into the steak during these minutes. When one side of your steak is cooking, let it alone! Flip the steak using tongs or a spatula after one side is done, and cook for another 3 minutes. After that time has passed, take your steak and set it aside to rest for 5 minutes on a dish—season to taste with salt and pepper.
Make sure your mushrooms and garlic are still in the pan. While the steak is resting, you may finish up the mushrooms and sauce. F spatula evenly coats the mushrooms in the pan with the meat scraps, oil, and garlic. In your pan, combine the corn starch and whisk it around until the sauce thickens. Allow the butter to melt. Cook the combined mixture for 2 minutes and immediately serve over the meat. Enjoy!