This is step-by-step method for preparing a steak dinner. I have a terrible memory.

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Name: Multiple Steaks
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 cuts Thick steaks 4.5 lbs total; 3 teaspoons Kosher Salt (rub); 1 teaspoon Ground black pepper (rub); 1 teaspoon Garilc powder (rub); 1 teaspoon Onion powder (rub); 1 teaspoon Sugar (rub); 1 lbs Asparagus side dish; 8 oz Portobello mushroom side dish; 3 cloves Garlic; 4 tablespoons Butter (sauce); 1/2 cup Stock (sauce)

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INGREDIENTS

4 cuts Thick steaks ; 4.5 lbs total
3 teaspoons Kosher Salt ; (rub)
1 teaspoon Ground black pepper ; (rub)
1 teaspoon Garilc powder ; (rub)
1 teaspoon Onion powder ; (rub)
1 teaspoon Sugar ; (rub)
1 lbs Asparagus ; side dish
8 oz Portobello mushroom ; side dish
3 cloves Garlic
4 tablespoons Butter ; (sauce)
1/2 cup Stock ; (sauce)

Servings

INSTRUCTIONS

[Brining]

1. Take the steaks out of the packaging. Pat the meat dry with paper towels. Make the dry rub mixture. Use around 3/4 teaspoon of salt per pound of meat. For thicker cuts, brine for longer and use more salt. Use the ratio of 3:1:1:1:1 for salt:pepper:garlic:onion:sugar. The sugar helps form the crust.

2. This is optional. You can score the fat cap and get some seasoning in there.

3. Place them covered somewhere cool.

[Slow roast]

1. Take the steaks out 20 min prior to cooking. Let it reach room temp. Line them on a wire rack.

2. Preheat an oven to 250-270 degrees F (hotter = faster, render more fat, less precise). Place a cast-iron skillet inside.

3. Stick a thermometer probe in the center of the most average-sized steak. Set an alarm for 10 degrees less than the target doneness. For ribeye do 125 degrees F. For NY strip or filet mingon do 115 degrees F.

4. Place the steaks in the oven and wait for the alarm to go off. [1-2 hours]

[While waiting...]

1. Wash a bunch of asparagus. Trim the hard fibrous ends. Pat them dry. Toss the asparagus in a bowl with some oil, 1/2 t of salt, and whatever seasoning you like.

2. Line them on a baking sheet.

3. Slice the mushrooms and the garlic.

4. When the steaks are done, take them out. Raise the heat of the oven to 400 degrees F.

5. When the oven is ready, place the asparagus in the oven and roast for [15 min].

[Searing]

1. Heat the cast-iron skillet over the highest heat. Add some oil and wait till it starts to smoke. Try to cook 2 steaks at once. Cook the steak on the fat-cap-side down first for [less than 1 min].

2. Sear a flat side for about [1 min]. Press it down if you want.

3. Flip over and sear the other side for [1 min].

4. Place the steaks back on the wire rack. Then repeat for the next set of steaks.

[Pan sauce]

1. While the skillet is still hot, sear the sliced mushrooms until the mushrooms begin to sweat [1-2 min]. Flip the mushrooms over.

2. Add in some stock and butter. Deglaze the bottom. Let the sauce reduce for about [5-10 min].

3. When the asparagus is done, turn the oven off. Place the serving plates in the oven.

4. Adjust the pan sauce with whatever you want: salt, pepper, mustard, wine, vinegar, lemon, worcetershire, slurry, etc.

[Serving]

1. Take out the heated serving plates from the oven.

2. Lay down the asparagus to the side.

3. Spoon some of the sauce on the plate.

4. Rest the steak over the sauce.

5. Fish out some mushrooms for garnish.

6. White rice on the side.

NOTES

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Multiple Steaks

4 cuts Thick steaks 4.5 lbs total
3 teaspoons Kosher Salt (rub)
1 teaspoon Ground black pepper (rub)
1 teaspoon Garilc powder (rub)
1 teaspoon Onion powder (rub)
1 teaspoon Sugar (rub)
1 lbs Asparagus side dish
8 oz Portobello mushroom side dish
3 cloves Garlic
4 tablespoons Butter (sauce)
1/2 cup Stock (sauce)

[Brining] 
1. Take the steaks out of the packaging. Pat the meat dry with paper towels.  Make the dry rub mixture. Use around 3/4 teaspoon of salt per pound of meat. For thicker cuts, brine for longer and use more salt. Use the ratio of 3:1:1:1:1 for salt:pepper:garlic:onion:sugar. The sugar helps form the crust.  
2. This is optional. You can score the fat cap and get some seasoning in there.
3. Place them covered somewhere cool.

[Slow roast]
1. Take the steaks out 20 min prior to cooking. Let it reach room temp. Line them on a wire rack. 
2. Preheat an oven to 250-270 degrees F (hotter = faster, render more fat, less precise). Place a cast-iron skillet inside. 
3. Stick a thermometer probe in the center of the most average-sized steak. Set an alarm for 10 degrees less than the target doneness. For ribeye do 125 degrees F. For NY strip or filet mingon do 115 degrees F. 
4. Place the steaks in the oven and wait for the alarm to go off. [1-2 hours]

[While waiting...]
1. Wash a bunch of asparagus. Trim the hard fibrous ends. Pat them dry. Toss the asparagus  in a bowl with some oil, 1/2 t of salt, and whatever seasoning you like. 
2. Line them on a baking sheet. 
3. Slice the mushrooms and the garlic. 
4. When the steaks are done, take them out. Raise the heat of the oven to 400 degrees F. 
5. When the oven is ready, place the asparagus in the oven and roast for [15 min].

[Searing] 
1. Heat the cast-iron skillet over the highest heat. Add some oil and wait till it starts to smoke.  Try to cook 2 steaks at once. Cook the steak on the fat-cap-side down first for [less than 1 min].  
2. Sear a flat side for about [1 min]. Press it down if you want. 
3. Flip over and sear the other side for [1 min].  
4. Place the steaks back on the wire rack. Then repeat for the next set of steaks.

[Pan sauce] 
1. While the skillet is still hot, sear the sliced mushrooms until the mushrooms begin to sweat [1-2 min]. Flip the mushrooms over. 
2. Add in some stock and butter. Deglaze the bottom. Let the sauce reduce for about [5-10 min]. 
3. When the asparagus is done, turn the oven off. Place the serving plates in the oven. 
4. Adjust the pan sauce with whatever you want: salt, pepper, mustard, wine, vinegar, lemon, worcetershire, slurry, etc.

[Serving]
1. Take out the heated serving plates from the oven. 
2. Lay down the asparagus to the side. 
3. Spoon some of the sauce on the plate. 
4. Rest the steak over the sauce. 
5. Fish out some mushrooms for garnish. 
6. White rice on the side.

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Nutrition

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Serving Size: 1 Serving (252g)
Recipe Makes: 4 Servings

Calories: 168
Calories from Fat: 113 (67%)

Amt Per Serving		% DV

	Total Fat 12.5g	17 %
	Saturated Fat 7.5g	38 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.7g
Cholesterol 32.3mg		10 %
Sodium 1371.7mg		47 %
Potassium 591.9mg		16 %
Total Carbohydrate 11g		3 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 7.5g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 168

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