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Iron Skillet Use

OK, if you are checking this out, I hope you are a proud owner of at least one Cast Iron Skillet.  Hopefully you are lucky enough like myself to own at least one that your Grandmother owned.  Because it’s all about the seasoning.  The more you use it, the better they get.  Now I’m not going to go into use and care here in this post, I want to tell you about an amazingly simple delicious way to make mushrooms.

Now I use my Skillet for everything.  The flavors of all your past dishes can all mingle a tiny bit in a proper Skillet.  And you don’t need a ton of butter or spray, or oil, or whatever you use in your Teflon Skillets.  Because the more you use it, the more non-stick it becomes.  Just remember to never, ever, never, under any circumstances immerse it in water, or use soap.  It should usually just wipe out.  Anyways, I’m getting side-tracked.  As you can see, I am very passionate about my Cast Iron Cookware.  Of which I own a lot.

So, one of the many favorite dishes to prepare is steak.  And because it can easily go from stove-top to oven, you can get a good sear, and slowly finish in the oven if you choose.  I like to get a good sear, then turn down heat, and let it go a little on each side.  Now if you start with a fantastic cut, you don’t need much with it, I like a good mix of freshly ground black pepper and some good dried mushroom rub.  Put whatever spices you want on, let the meat warm up, and melt just a tiny bit of good clarified butter if you have it.  Any butter will do,  I just prefer this kind so I don’t get any burned butter. But it’ll be good regardless.  Put your steak in, wait a few minutes, then flip.  When it’s done, take it out to rest.  Cover in foil, and literally let the meat rest so the juices get all good and happy inside.

Now the fun part.  You can either do this now for this meal, or wait and cook it up tomorrow.  Now I am a mushroom fanatic.  I can find a use of them in nearly any dish.  Get yourself some nice mushrooms and some nice tomatoes.  Slice them all up and make a reserve pile for later.  Now hopefully you haven’t wiped out your Skillet from the steak, because those meaty, delicious flavors will transfer.  Add a bit of a extra virgin olive oil and when it warms up with all the steak crustiness and oils, add your mushrooms and tomatoes.  Put your burner on low add some good cracked pepper and a wee bit of nice sea salt, and walk away.  In a bit, mix up and stir everything up.  Then walk away.  Don’t cover and just let all the flavors and juices sit and stew.  After it has reduced and looks done, add the reserved tomatoes and mushrooms.  I like to get some good colorful cherry tomatoes, because the mushroom mix can look a little drab.  It adds a bit of color.  Let this cook down about 20 minutes more,  and there you go! A nice mushroom-tomato compote.  Put it on your steak, add to a salad, spoon over some sauteed veggies, the sky is the limit.  It is even nice on it’s on.  And once you get the confidence of it, can reduce down other ingredients and get the pure essence of their flavors.  Have fun and experiment.



Iron Skillet Mushrooms and Tomatoes

Ribeye with spinich, and mushroom-tomato compote on green beans