Steakhouse Dinner At Home

I love beef.

As I continue to hone my skills as a home cook, mastering the steak was my biggest obstacle. Why couldn't I get my steaks like Morton's, Flemings, Ruth's Chris' or even Outback? I'd buy a great cut of beef and make the world's most expensive hockey puck. No longer. And here are the secrets:

Steakhouse Steak:
(calories: roughly 325-350 per serving)

2 thick-cut (at least 3 inches thick) steaks of your choice; I recommend a filet or a rib-eye
1 Tbsp. olive oil
1/2 stick of butter
1 Tbsp. sea salt
1 Tbsp. cracked peppercorns or fresh ground pepper

Preheat the oven to 400. Heat a large iron skillet over high heat until scorching (about 5 minutes). The skillet is a key ingredient.

While the skillet is heating, pat your steaks dry with a paper towel. Drying the steak will give you a great sear on the outside of your steak. Brush olive oil on each side of the steak. Mix together the salt and pepper on a plate and coat each side of your steak with the mixture.

When the skillet is screaming hot, lay down each steak and don't touch them for 2 minutes. Don't even look at them. Walk away. For 2 minutes. After 2 minutes switch sides and repeat. Place 1 Tbsp. of butter on top of each steak then place in the oven (in the skillet) until internal temperature reaches 125 (medium-rare); typically between 2-5 minutes.

Remove from oven, place another Tbsp. of butter on top. Cover with foil and let sit for 5 minutes before serving.

Heavenly Onion Rings
(calories: 200 per serving; I'm guessing here...it's actually not that much butter...)

1 medium yellow/Vidalia onion
1/2 cup seasoned breadcrumbs
1 tsp. salt
1 tsp. cayenne pepper
1 egg, beaten
1/2 stick butter

Slice onion into rings about 1/4-1/2 inch thick. Mix breadcrumbs, salt and cayenne pepper in a small dish. Dredge onion in egg then coat with breadcrumb mixture. In a large skillet, melt butter over medium-high heat. Drop onion into bubbling butter. Turn after brown on one side (about 2 minutes). Cook another two minutes and remove.

Sauteed Spinach with Caramelized Mushrooms
(calories: 135 per serving)

1 bunch spinach, coarsely chopped
1 small box white, button mushrooms, sliced
1 Tbsp. butter
3 cloves garlic, grated
salt/pepper to taste

Melt butter over medium heat. Add mushrooms and season with salt and pepper. Let them alone to get brown on one side. After 2 minutes turn. Mushrooms should be a golden brown. Add garlic and spinach. Add a touch more of salt and pepper. Let spinach wilt slightly. Serve.