Steak with mushrooms

“A mighty porterhouse steak an inch and a half thick, hot and sputtering from the griddle; dusted with fragrant pepper; enriched with little melting bits of the butter of the most impeachable freshness and genuineness; the precious juices of the meat trickling out and joining the gravy, archipelago with mushrooms; a township or two of tender, yellowish fat gracing and the outlying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place.” Mark Twain

I bought a steak, a box of organic mushrooms, and made a meal. With butter and all that.


2 rib-eye steaks, 250-280 g each
1 tbsp grapeseed oil

mushrooms:
20 ml virgin olive or grapeseed oil
360 g champignons, 5mm slices
a tiny bit of salt for frying
leaves of 1 rosemary sprig
2 garlic cloves, finely chopped

serve:
30 g butter
Maldon or Sel de Guèrande to serve
freshly ground black pepper


Heat a pan for the mushrooms. When it is hot, add oil, mushrooms, salt, rosemary and fry on medium heat until crispy and golden. If they get golden too fast, lower the heat, sauté and finish on high heat again. In the end, mix in the garlic.

In the meantime, heat another pan on high. Add a splash of oil and put the steak on. Fry on one side until golden (2-3 minutes, depending on thickness) and then turn over and fry for 2-3 minutes more. Mine was a bit over 1 cm thick and I fried it 2-3 minutes on each side – I like mine medium-rare. You can fry it less or more. Take the pan off the heat and let it rest for 3 minutes. When rested, cut, place on a (preferably) warm plate, top with butter, mushrooms, and sprinkle with some flake salt and pepper. Serve right away.