To say this is a variant on my previous post about making steak would be pretty inaccurate.
This is the same steak, but with a few more things added to it. To make it better.
First off, you'll need (utensils):
Two frying pans/skillets. This is so that all your food can be warm at the same time when it's in front of you.
A small saucepan.
A spatula.
A pair of tongs.
A big spoon with holes in.
A colander.
A plate.
A knife and fork.
Here's the order to do things in that I found works best. If you only do things once, that will be the best result you've ever had for that thing.
You'll need (ingredients):
A slab of steak. I use Eye of Round because there's not a lot of fat on it.
Two eggs.
A handful of sliced mushrooms.
A smaller handful of cherry/plum tomatoes.
Garlic powder.
Water.
Butter.
Olive oil.
Salt and pepper.
Rosemary.
The order of things!
Start bringing water to a boil for the eggs in the saucepan, and crack the eggs into the colander over the sink. This gets rid of that silly stringy white that spider-webs in the water. You know what I mean. Without that part of the white, you'll have nothing but delicious pebble-looking egg nuggets.
DON'T PUT THEM IN THE WATER YET YOU'LL HAVE SOLID EGGS ALL THE WAY THROUGH AND WE DON'T WANT THAT AT ALL.
Heat the skillets, with olive oil and a little butter in one (for the steak) and more butter in the other (for the mushrooms and tomatoes).
Once the butter has melted, throw in the mushrooms and sprinkle them with a generous amount of garlic powder. Activate the spatula and make sure they get moved around all nice and get them covered in butter. Let them be for a while to catch their bearings.
Salt and pepper both sides of the steak. When I introduce the steak to the pan, I make sure that it knows that I really do love it, and that the heat is just my way of showing that love so that the steak can be the best that it can be.
I grab the steak with the tongs (I have stopped grabbing it with my hands for this part, after most of my hand and arm hair was singed away), and sear the strip of fat on the pan for about 20 seconds. Get it nice and brown.
Then lay it down in the pan and throw in a pinch of rosemary around the side into the oil and swirl it all around a little.
Get the tomatoes into the pan with the mushrooms and move all of that around with the spatula. I pierce the tomato skin a little beforehand so that they don't explode. But I don't think that'll really happen, so that's up to you, I guess.
Those eggs still in the colander the sink? That's fine. They're ok.
Flip that steak.
Move the mushrooms and tomatoes around some more.
It should all be smelling amazing at this point.
Once that steak is done, jump it onto your plate and let it sit for a little bit.
PUT THOSE EGGS IN THE WATER! You'll want two minutes on those fellas. Maybe two and a half.
Get the mushrooms and tomatoes out and onto the plate next to the steak. Pour the juices of the steak skillet and the mushroom skillet onto the steak and mushrooms. Mix all of that up.
At that point, two minutes is probably over, so a-scoopy those eggs out of the pan and drain them a little. Plop them on top of the steak and run to the table.
Split those yolks with a fork and watch that warm, runny yellowness flow forth. That's the highlight of this whole dish.
Eat it all.
Dishes, etc.
This is the same steak, but with a few more things added to it. To make it better.
First off, you'll need (utensils):
Two frying pans/skillets. This is so that all your food can be warm at the same time when it's in front of you.
A small saucepan.
A spatula.
A pair of tongs.
A big spoon with holes in.
A colander.
A plate.
A knife and fork.
Here's the order to do things in that I found works best. If you only do things once, that will be the best result you've ever had for that thing.
You'll need (ingredients):
A slab of steak. I use Eye of Round because there's not a lot of fat on it.
Two eggs.
A handful of sliced mushrooms.
A smaller handful of cherry/plum tomatoes.
Garlic powder.
Water.
Butter.
Olive oil.
Salt and pepper.
Rosemary.
The order of things!
Start bringing water to a boil for the eggs in the saucepan, and crack the eggs into the colander over the sink. This gets rid of that silly stringy white that spider-webs in the water. You know what I mean. Without that part of the white, you'll have nothing but delicious pebble-looking egg nuggets.
DON'T PUT THEM IN THE WATER YET YOU'LL HAVE SOLID EGGS ALL THE WAY THROUGH AND WE DON'T WANT THAT AT ALL.
Heat the skillets, with olive oil and a little butter in one (for the steak) and more butter in the other (for the mushrooms and tomatoes).
Once the butter has melted, throw in the mushrooms and sprinkle them with a generous amount of garlic powder. Activate the spatula and make sure they get moved around all nice and get them covered in butter. Let them be for a while to catch their bearings.
Salt and pepper both sides of the steak. When I introduce the steak to the pan, I make sure that it knows that I really do love it, and that the heat is just my way of showing that love so that the steak can be the best that it can be.
I grab the steak with the tongs (I have stopped grabbing it with my hands for this part, after most of my hand and arm hair was singed away), and sear the strip of fat on the pan for about 20 seconds. Get it nice and brown.
Then lay it down in the pan and throw in a pinch of rosemary around the side into the oil and swirl it all around a little.
Get the tomatoes into the pan with the mushrooms and move all of that around with the spatula. I pierce the tomato skin a little beforehand so that they don't explode. But I don't think that'll really happen, so that's up to you, I guess.
Those eggs still in the colander the sink? That's fine. They're ok.
Flip that steak.
Move the mushrooms and tomatoes around some more.
It should all be smelling amazing at this point.
Once that steak is done, jump it onto your plate and let it sit for a little bit.
PUT THOSE EGGS IN THE WATER! You'll want two minutes on those fellas. Maybe two and a half.
Get the mushrooms and tomatoes out and onto the plate next to the steak. Pour the juices of the steak skillet and the mushroom skillet onto the steak and mushrooms. Mix all of that up.
At that point, two minutes is probably over, so a-scoopy those eggs out of the pan and drain them a little. Plop them on top of the steak and run to the table.
Split those yolks with a fork and watch that warm, runny yellowness flow forth. That's the highlight of this whole dish.
Eat it all.
Dishes, etc.
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