Simple Pan-Roasted Rib Steaks
A great technique to cook steaks at home. Open a window though; it gets a bit smoky.
- 1 (10-ounce) package white mushrooms, chopped into pea-size pieces
- 1 cup rice vinegar
- 1 cup granulated sugar
- 2 tablespoons chopped fresh parsley
- 2 (8- to 10-ounce) rib or Delmonico steaks, about 1 inch thick
- Salt and pepper, to taste
Combine the mushrooms, vinegar, and sugar in a pot, and bring to a boil. Boil for 5 minutes, then cool in the refrigerator. Drain, and toss with parsley.
Season the steaks well with salt and pepper.
Heat a cast-iron skillet or a heavy pan on high for at least 5 minutes. Add the steaks to the dry skillet. Don't turn the steaks until a few drops of juices appear on the tops of the meat.
Turn the steaks and cook for about 2 minutes for medium-rare (130 to 135°F).
Let the steaks rest for about 3 minutes before serving. Serve with the mushroom relish.
Beef Cooking Temperatures
Here are some guidelines for cooking beef: Rare is 120 to 125°F. Medium-rare is 130 to 135°F. Medium is 140 to 145°F. Medium-well is 150 to 155°F. Anything over 160°F is well done.