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1
Warm steaks to room temperature.
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2
Do not puncture steaks to tenderize.
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3
Season with salt and ground black pepper.
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4
Heat your oil, butter and seasonings in your cast iron skillet.
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5
Add your thick sliced onions and fry for about 2 minutes on a higher heat.
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Don't cover and allow to steam or allow your onions to fry for too long.
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However, do allow your onions to char a bit on their edges.
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8
You'll want your onions slightly trasparent and somewhat crispy [or a snap] at serving.
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Add your thick sliced Portabella Mushrooms, mix well and fry for another minute or two.
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Your mushrooms will cook and absorb your pan seasonings VERY quickly - so concern yourself more with the crisp or snap of those onions.
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11
The second picture shown below is 1 minute in to its fry and stir time.
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Notice how the mushrooms are already almost limp, yet the onions still look as though they have some life [or chew] to them.
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13
Drain onions and mushrooms on quality, lint free paper towels.
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14
Fry your thin T-Bones on high [and I mean smokin' hot] in that same cast iron skillet and seasoned oil with a lid.
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Fry for 1 minute or less on each side for rare.
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Just a bit longer for medium rare and 2 minutes on each side for well done.
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Remember, these are thin steaks on a high heat.
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They fry fast!
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Also, try to put a slight char on your steaks by waiting the full 1 or 2 minutes to flip them.
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20
You can slightly lift the edges to peek for burning, but no more if you want that delicious char.
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Drain steaks on top of your cooked onions and mushrooms that are resting on your paper towels for a few minutes.
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22
After they sit, plate your steaks and pile your vegetables on top.
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23
Garnish with fresh or Dried Parsley.
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24
You can also [pre-make / have on hand] a delicious, basic garlic butter to serve atop your hot steaks.
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25
This is always an appreciated option and this garlic butters shelf life attached below - is darn near forever!
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26
You can also put this butter on baked potatoes.
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Enjoy!
