Pan-Fried Rib-Eye Steak

Ingredients

Rib-eye steak

2 tbsp butter

Half a small onion

1/4 pound white mushrooms

2 dashes worcestershire sauce

Splash of wine

1/4 tsp freshly ground black pepper

1/3 tsp salt

Optional: TG Teriyaki Sauce (from Tokyo Gardens), Garlic Power Garlic Sauce, Sriracha Rooster Sauce, Tapatio, or Soy Sauce

Instructions

The most important part of this recipe is the quality of steak you buy.  My choice is Harris Ranch in Coalinga right off I-5.  The redder it is the more flavor it will have.  The darker steaks will be more tender with less flavor, but this is a very tender cut - go for flavor.  It will cost you around $10 but it will be worth it.

Start with the 2 Tbsp butter in the frying pan on medium-high heat on the stove.  While that is melting, cut the onion.  Cut the onion in half from end to end, get rid of both ends, take off the outside layer, then cut into 1/8" slices.  Keep your eye on the butter to be sure it doesn't start to brown.  If it does, just take it off the heat.

Put the sliced onion and the pepper into the butter.  Lower your heat to medium.  Now you can slice the mushrooms.  (The mushrooms are the one item in this recipe that needs to be cleaned.)  Slice the bottom off each one then put them bottom side down to slice.  Slice them as thin as you can, you should get at least 5 slices per mushroom.  This will take some practice.  Shake the frying pan from time to time, and keep your eye on the onions to be sure they don't brown yet.

Once you have sliced the mushrooms, add the worcestershire sauce.  Put your heat on high.  Let the onions saute in the butter and worcestershire sauce for two minutes, shaking it every few seconds.  Before you add your steak, hold it up over the pan and 'skate' an edge with fat around the pan.  Let a little of the steak's fat melt into the butter, onions, and worcestershire sauce.

Now add your steak.  Shake the pan to be sure it doesn't stick, and sprinkle a little more than half the salt over the steak.  Then put in the sliced mushrooms.  (Now is the time you can add one of the optional ingredients - not too much, though.)  Cook for 5 minutes.  Keep shaking the pan.  Be sure the onions and mushrooms are cooking evenly.

Pour the wine directly onto the steak and turn it over immediately.  Put the rest of the salt on the cooked side and shake the pan to be sure the steak doesn't stick.  Turn the heat down to medium-high and cook for 4 minutes.

Take the steak out of the pan and put it directly on your plate.  Put the pan with the sauce back on the stove and put it on low and let the steak sit for at least 5 minutes.  Then pour the sauce with the onions and mushrooms from the pan directly onto the steak.

Eat with pasta noodles flavored with EVOO, fresh minced garlic, thyme, red pepper flakes, and salt.