- Dry aged rib eye steak 2 pce
- Rooster potato 4 med
- Onion 1 sm
- Mushroom 7 pce
- Black pepper 2 tsp
- Salt 2 tsp
- Vegetable oil 200 ml
- Butter 2 tbs
- Vegetable oil 2 tbs
- Garlic 2 clv
- Fresh thyme 1 hfl
Prepare the dinner starting by taking the steak out of the fridge and letting it come to room temperature. This is a crucial part! Season the steak both sides very well with crushed black pepper and salt. Let it rest at room temperature for up to an hour.
Thinly slice the onion and the mushroom. Was and chop the potatoes into large wedges.
Take a pan add in 200 ml of vegetable oil turn the heat to low to medium and heat it until it eaches frying point. Once it hits the perfect temperature add in the potatoes and turn the heat up to medium.
Take another non-stick pan, add in 1 tbs of vegetable oil the mushrooms, and the onion. Start frying them off after 1 minute add in a good splash of water, this will help to soften the onions without burning.
Prepare a cast iron pan by adding 2 tbs of butter, 2 tbs of vegetable oil, fresh thyme and crushed garlic. Heat the pan up once you can feel the heat coming when you hover your hand above the pan you're ready to add in the steak.
Depending on how done you like your steak cook each side for x amount of time without turning it back and forth. Just let a nice crust form. If you're aiming for medium cook both sides for 3-4 minutes.
Serve your steak with the mushroom & onion mix and potatoes.