Buffalo Steak

Serving: 1

 

 

Ingredients:

 

1, 1 inch thick Buffalo steak

 

½ teaspoon freshly ground black pepper

 

1 teaspoon olive oil

 

1 large white onion, cut in ring slices

 

¼ teaspoon salt

 

5-6 mushroom caps, sliced

 

2 tablespoons unsalted butter

 

Salt and pepper to taste

 

 

Process:

 

Preheat oven to 300°F.

 

Sprinkle each side of the steak with ¼ teaspoon black pepper.

 

Put the steak on a plate and place in the icebox, uncovered, for 2 days.

 

Remove the steak from the icebox on hour before cooking.

 

Heat a cast iron skillet over medium heat.

 

When hot, add the oil

 

When the oil shimmers, add the onion slices.

 

Salt the onion and saute until transluscent and tender. Reserve in an ovenproof dish.

 

Add mushrooms to the skillet and saute until the mushrooms begin to sweat.

 

Remove mushrooms in a separate ovenproof dish.

 

Place onions and mushrooms in the warm oven.

 

Increase the heat under the cast iron skillet to medium-high.

 

Use tongs to place the steak in the skillet. Sear the down side of the steak for 2-4 minutes, depending on the desired degree of doneness. Medium-rare results are reached with 3 minutes on the first side and 2 minutes on the second side. Buffalo is a very lean meat. It is not suggested that it be cooked past medium rare.

 

Flip the steak and sear that side for 2-3 minutes.

 

Use the tongs to hold each side against the bottom of the pan until all sides are seared.  This happens very quickly.  It is not meant to further cook the meat, just to sear the sides and improve the presentation.

 

Add the butter to the skillet.  Remove skillet from heat to a heat resistant surface.

 

Plate the onions. 

 

Place the steak on top of the the onions.

 

Salt and pepper to taste.

 

Top with mushroom slices.

 

Pour the melted butter over the top.

 

Serve.