Cooking steak and mushrooms in a cast iron skillet is a fast, one-pan, weeknight meal that feels a bit decadent. And any time you get that indulgent feeling from a meal that’s relatively healthy, it is bound to become a household staple.
- 2 steaks (sirloin is wonderful, but any cut that’s not too thick)
- 1 tbsp. bourbon
- Salt and pepper, to taste
- 2 tbsp. butter, divided
- 1 small red onion, finely chopped
- 4 sprigs fresh thyme, divided
- 454 grams white mushrooms, sliced
- 1 tbsp. olive oil
- Place steaks in a ziploc bag and add bourbon. Let sit in the fridge at least overnight, but up to three days. Remove the steak from the bag, then season with salt and pepper and let sit while you cook the mushrooms.
- In a large cast iron skillet, over medium-high heat, melt 1 tablespoon of butter. Once the butter is melted, add the onion and 2 sprigs of thyme. Cook until onion is soft, about 3 minutes, then add sliced mushrooms and cook, tossing often until mushrooms are brown, about 10 minutes. Remove from the skillet and place the skillet back over medium-high heat.
- Add the remaining butter, olive oil and thyme to the skillet, and when the butter has melted, add the steaks. Cook until steak is nicely browned, then flip and cook until desired doneness. Let the steaks rest for 10 minutes before slicing and serving on top of sautéed mushrooms.