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Skillet Steak Recipe with Mushrooms & Onions - If you love fabulous steak dinner ideas, learn how to cook steak on the stove with Bertie Lockhart of Lockhart Ironworks!
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Skillet Steak Recipe with Mushrooms & Onions: https://www.pauladeen.com/recipe/skillet-seared-prime-rib-steaks/
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0:00
- Hey y'all, as promised,
0:05
I've got the cooking half of Doug and his family.
0:10
This is his wife Birdie.
0:12
- Hey. - And she is the cutest thing.
0:15
And as Doug and I was talking, I said, "You know what?
0:19
Let's get to cooking, I'm starving."
0:22
So we are going to cook on this gorgeous cookware
0:27
that Doug and your family has made.
0:31
And I want y'all to see what she cooked last night.
0:37
She cooked this standing rib roast.
0:40
I've never seen one so perfect and so beautiful.
0:43
I would not want to put mine up against yours.
0:46
(Birdie laughs)
0:47
So I want you to quickly tell me,
0:50
what temperature did you cook this on?
0:52
- Okay so.
0:55
- 350.
0:56
- This is the whole prime rib with like, you know,
0:59
really huge, probably 28 pounds.
1:02
This was just rubbed with some dry thyme,
1:08
some garlic powder, some salt and pepper.
1:11
Rubbed really thickly on all sides.
1:14
And then you grease the bottom of your,
1:16
whatever you're cooking it in,
1:18
the pan that you're cooking it in,
1:20
grease it all so it doesn't stick to it.
1:22
Place it on top once you've rubbed everything,
1:24
cover it, either with a lid if you have a lid,
1:27
or a piece of aluminum foil, and then you cook it,
1:31
depending on how big it is.
1:32
This one's pretty large, so I cooked it for two hours.
1:35
- On what temperature?
1:36
- At 350.
1:37
- 350.
1:39
- Yeah. Two hours. - For two hours.
1:40
- Covered, and then I uncovered it,
1:43
and lowered it to 300 for one hour.
1:47
Then you let it rest one more hour before you can slice it.
1:50
- Okay, did you take it, did you let it rest in the oven
1:54
after you've turned it off?
1:55
- Yes.
1:56
- So you did, you left it.
1:58
So you cooked it for one hour uncovered
2:01
and then you left it in there for one more hour.
2:04
- With it off.
2:05
And then I brought it out, once it was cooled down,
2:08
then Doug helped me slice the steaks.
2:10
You know, you can, whatever size you want,
2:13
this is prime rib so, you know,
2:15
whatever your preference is.
2:16
- This is the thickness I love.
2:18
- Yeah, so these are one inch.
2:19
- The thin one. - Yeah, so these are one inch,
2:21
some are maybe three quarter inch.
2:22
But Doug did all the slicing and yeah,
2:25
so that's what we did. - And guess who showed up
2:28
just as we're starting to cook.
2:30
- This is your favorite, right?
2:31
- [Michael] My favorite.
2:33
- [Paula] Yes. - [Birdie] Perfect.
2:34
- [Paula] Michael showed up.
2:35
- [Birdie] We have the perfect thing for you for lunch.
2:37
I'm glad, let's get it done. - Let's get it started.
2:40
Alright. I love your splatter thing.
2:42
- Thank you. I'm borrowing. - Let me tell you.
2:47
Well, I like it. Who's is it?
2:48
- [Cameraman] It's yours.
2:49
- Where'd it come from? (everyone laughs)
2:53
- I borrowed.
2:54
- [Cameraman] Under the counter here.
2:56
- I never seen it. (everyone laughs)
3:02
- I'll let you have it. - Thank you.
3:04
Thank you, Birdie. I love it.
3:07
- Yeah, I just didn't want to, you know,
3:08
if we cook it for a long time, I wanted to make sure-
3:11
- When I tell y'all I can't see real good,
3:15
I'm telling the truth.
3:16
Now, this is a small eye.
3:18
- So let's maybe do this one,
3:19
because you want a little bit more heat.
3:21
- These are the two large eyes.
3:23
- A little more heat.
3:24
- Okay. Either way, these are the two large.
3:27
Well, this is actually the large.
3:29
- Let's do it on that one.
3:31
The reason being is you want to heat your skillet first.
3:34
First, can I give a big shout out to somebody?
3:37
This is compliments of Matt Brady
3:40
from the Ale House 1890 in Lancaster, Ohio.
3:43
- Thank you. Yes.
3:44
I was just told that you brought the meat
3:48
with you from Ohio.
3:49
- Yep. Matt had it ready for me.
3:51
He sent me all the- - Thank you, Matt.
3:52
- To Matt Brady. - Thank you.
3:54
- From the Ale House. Amazing restaurant also.
3:56
But he also did some risotto for us, you know, al dente,
3:59
so that we can heat it up and have it with your steak.
4:01
- Wonderful.
4:03
- So the reason you want to have-
4:04
- I thought that was corn, but it's more like grits.
4:08
- Risotto.
4:09
- Yeah, risotto. - It's just al dente.
4:11
- Yeah, I love risotto. - And so we just heat it up
4:13
with some little bit of half and half heavy cream
4:16
and fresh Parmesan cheese
4:17
that David grated for us this morning.
4:19
- Alright, let's let this pop.
4:21
- She's hungry. I can hear her go.
4:24
- I'm swallowing hard.
4:26
Alright, now I'm going to turn this on.
4:28
- So all we're going to do- - And my stove is like me.
4:31
It's getting old, so it'll start beeping.
4:34
There we go. It's beeping.
4:35
Y'all just going to have to put up with it.
4:36
- Let it low down for me. - Alright, so.
4:39
- Move it a little. There it is, perfect.
4:41
- Alright, this is high.
4:43
- Put it on medium. Perfect, right there.
4:45
- That is on medium. Okay.
4:47
- So we want to do is, you know,
4:49
this is not cast iron, this is carbon steel,
4:52
so it'll heat up faster than a cast iron.
4:57
- Okay. - But you want it to heat up
4:59
before you add your oils, and all I have is,
5:01
you can use whatever, obviously-
5:03
- Any kind of oil. - Any kind of oil you prefer.
5:05
The reason I prefer avocado oil is
5:07
our wonderful daughter Danielle has informed me
5:11
that seed oils do have a way to inflame your joints
5:15
because I have arthritis.
5:17
- Oh gosh. I do too, I do too.
5:19
- So when I cut out all the seed oils,
5:21
like grape seed oil, any seed oils,
5:24
my inflammation went down.
5:26
Let's see how it's heating up as well.
5:28
- Yes. Yes.
5:29
- Okay, so you want it to be hot
5:30
before you start cooking it.
5:32
- Right.
5:33
- And then what I'll do is I'll add a little bit of-
5:36
- Avocado oil.
5:37
- Avocado oil. I don't know, about that much.
5:39
You don't want to use too much.
5:40
- Yeah.
5:41
- But you don't want it to stick,
5:42
so you basically want to add-
5:43
- Would you like a brush to brush that or-
5:46
- No, honey, we're going to do what you do.
5:48
We're just going to smear it like this.
5:50
I learned from the best.
5:51
(both laughing)
5:54
And then we're going to let that heat up, okay?
5:57
- Right.
5:58
- All we're going to do is we're going
5:59
to take our prime rib steak.
6:01
- Can you believe this steak?
6:04
- Now we'll cook the one for, let's see,
6:07
we'll cook this one, how about this one?
6:09
- [Paula] Okay.
6:10
- And all we need to do is we're going to put it on here.
6:13
Move all your children back. Yeah.
6:17
And then we're going to sear it.
6:20
Oh, I forgot to salt the other side. Can I use your-
6:22
- [Paula] Yes, yes, yes.
6:24
- [Birdie] Can I use Paula's seasoning?
6:26
- [Paula] Yeah, that's how- - I washed my hands.
6:28
My hands are clean.
6:29
We're going to use a little bit
6:30
of your house seasoning on there.
6:34
We'll salt the other side. Let's salt it too.
6:36
But we'll salt the other side. We'll salt all these guys.
6:40
So we can cook some for everybody.
6:43
With your special seasoning. - I'm so excited.
6:44
- Are you hungry yet? - I'm starving.
6:47
- Good, good.
6:48
All right, so we're going to let this cook for a minute.
6:51
And about three to four minutes on each side.
6:55
It depends how, like I know that,
6:58
you know, some people like them, what did he say?
7:02
He likes it where- - A good bet can fix it.
7:05
- Where a good bet can fix it.
7:07
So we'll leave yours pretty rare.
7:11
- Well, you cook- - How do you like yours?
7:13
- [Paula] Medium rare. - [Birdie] Okay.
7:16
So we'll keep an eye on it, about three or four minutes.
7:19
- Yeah, because you want it warm inside too.
7:21
- Yeah, you do want it warm inside.
7:24
And then after this side is almost done,
7:26
that's when I'll add the pre-cooked mushrooms.
7:29
- Okay. Yeah.
7:30
- I have some pre-cooked mushrooms because you pre-cook them
7:32
so you don't have the water to your steak.
7:35
So the water's already out.
7:36
- Yeah, so you cook those like it's-
7:37
- Mix those with butter.
7:40
Portobello mushrooms.
7:41
- I love Portobello. - With butter.
7:42
- For me, eating a Portobello is like eating a meat almost,
7:45
you know? - Oh it is.
7:46
It's a protein too.
7:48
And then I cook some onions in some olive oil
7:51
so that some of the water's out of the onions too
7:53
because you don't want all that.
7:55
Then we'll add a little bit of butter to the steak.
7:57
It gives it like flavor. - [Paula] There we go.
7:58
- We'll baste it.
8:00
- [Paula] I was wondering where it was.
8:01
- Some fresh rosemary at the very end.
8:02
We don't want to burn it, so we'll do that at the very end.
8:05
So we're good.
8:07
Okay, so see how it's almost done?
8:10
- [Paula] Yes. - See, I seared it.
8:12
I'll let them see it over there because they can't see it.
8:14
See? I sear it.
8:16
- [Paula] To me, that's done.
8:18
- Since it's been about three minutes, I believe.
8:20
- Yeah. - So at this point,
8:22
you want to add your mushrooms
8:24
that you've already cooked down.
8:25
Okay, so you want to add your mushrooms on the side
8:29
and let them start flavoring your meat.
8:31
- That's Michael's favorite side.
8:33
- Is it? Awesome. - Yes, Michael.
8:35
- Wow, I just got sear down, Michael.
8:38
I didn't know. See, it was just divine intervention here.
8:42
Telling me what I need.
8:43
Some onions and we're going to let those cook
8:46
to start giving the meat some more flavor for one minute.
8:50
And as this is cooking with it,
8:53
stir so it doesn't burn.
8:55
And then as soon as another minute passes
8:58
because your mushrooms already cooked,
9:00
onion's already cooked, right?
9:02
And I did not add on salt or any seasoning
9:05
to the onions, this is cooked in olive oil, onion.
9:09
The mushrooms, they have so much flavor already.
9:12
I did have salted butter.
9:15
I cook with unsalted butter.
9:16
- Do you? I cook with salted butter.
9:18
Everything, my desserts, everything
9:20
because I like sweet and savory.
9:22
- But the reason I don't do mushrooms is because
9:25
they get really soggy sometimes with salt.
9:28
- Yeah, salt will pull out the water.
9:32
- So this is about a minute.
9:35
So all we're going to do is we're going to
9:37
turn the steak over,
9:38
and this is the beauty, ready, for the searing?
9:40
- Yes, yes. - Look at that.
9:44
Isn't that pretty?
9:45
- [Paula] Oh.
9:47
- [Birdie] And now that- - Michael, they did not,
9:50
excuse me, Birdie.
9:51
They did not buy this here. They bought it from Ohio.
9:54
- [Michael] I know. I just heard you.
9:55
- Oh okay, I didn't know if you-
9:56
- Yeah, Matt Brady from the Ale House.
9:58
Compliments for that beautiful restaurant and Chef Matt.
10:03
- And what's the name of the restaurant again?
10:04
- The Ale House 1890 in Lancaster, Ohio.
10:07
- Ale House 1890.
10:10
- Beautiful place. Amazing food.
10:12
- Have we ever been to that town, Lancaster?
10:15
- [Michael] No.
10:16
- We're have to change that then.
10:17
- Is it?
10:19
- Do you know it's the home of, what is this, Sherman, Doug?
10:26
Is it General Sherman? They have a museum.
10:27
- Do you want help, baby girl?
10:29
- I think I got this.
10:30
Oh, I'm going to just put a little bit up here
10:32
to start flavoring this side,
10:35
and then we're going to add the rosemary in a minute
10:38
because while that's cooking, we'll add the rosemary.
10:41
- While you're finishing that up, I'm going to get a plate.
10:44
- Okay, sounds good.
10:46
We just don't want all the onions to burn.
10:48
I like caramelized onions, but not everybody does.
10:56
Okay, I'm going to go ahead and add some butter
10:59
to start adding some another layer of flavors, okay?
11:03
We're going to add a little bit of butter.
11:05
And actually, Ms. Paula.
11:07
- Excuse me, I'll reach over you.
11:10
Here's a couple of knives. I'll get a couple of forks.
11:14
- Okay. And now we'll add a little bit of the butter.
11:18
Okay, so it's been about two minutes.
11:21
Now we're going to add about three little, it's a big steak.
11:24
Maybe we'll add four. We like butter, don't we?
11:27
- Yes, we do, honey.
11:28
- Okay, so a little bit of butter in that.
11:29
- God made butter and butter don't hurt.
11:34
- So the butter, we're going to baste it
11:36
with a little bit of butter.
11:37
So now you've got the flavor of the onions,
11:40
the flavor of the mushroom, the flavor of all the stuff
11:42
that the steak was cooked with.
11:44
So you're layering your flavors, right?
11:47
And now we're going to just baste it with a spoon.
11:50
It can be any spoon. We'll baste it.
11:52
- Let's see.
11:54
I want to get a thinner spoon.
11:56
- That one's perfect. That one's perfect, I love that.
11:58
Oh, Doug. Doug likes to make wooden spoons.
12:01
Would you make me one like that?
12:02
- Somebody made this- - Beautiful.
12:05
- And I love it. - I like how thin it is.
12:08
Yeah. - Years ago.
12:09
- It's on the honey do list for you, honey.
12:12
Okay, so you want to help me baste it?
12:14
- Yes.
12:15
- I mean, I know you're hungry,
12:16
but you can just take some of that butter.
12:19
I'll hold it for you and you can scoop out the butter.
12:21
- [Paula] Oh, that's all right. I can.
12:23
- [Birdie] No, it's not hot. Look, I'll tell you.
12:24
- [Paula] The handle's not hot?
12:25
- [Birdie] No.
12:26
- [Paula] Yeah, because Doug explained to me-
12:28
- [Birdie] The reason is is there's a ridge right here,
12:29
so the heat dissipates, and then it goes up.
12:33
See the crack right here on the handle?
12:34
- [Paula] Yes.
12:35
- That opens it up, so the heat also dissipates,
12:37
so you don't even use- - Which is genius.
12:39
That's genius. - Isn't that awesome?
12:42
- Because cast iron gets hot.
12:45
- Baste at the top and add all those flavors on top. Yeah.
12:49
- Yes. Mm.
12:53
- [Birdie] And you said you like yours about medium well?
12:57
- [Paula] No, medium rare.
12:59
- [Birdie] Okay, so yours is probably done.
13:01
- [Paula] Oh yeah. - So we'll check it.
13:03
If it's not, you can always put it again.
13:05
See, we didn't even need this because on medium high heat,
13:08
you don't need a splatter screen because it's not that hot.
13:13
- Perfect, perfect, perfect.
13:14
- I love the stove in the middle. That was awesome.
13:17
Okay, so what we can do is you want to just turn it off
13:20
and let it rest. - Yes.
13:22
- While it's resting, we'll go ahead and cook your risotto,
13:24
how about that? - Okay, perfect.
13:26
Put that thing on the plate.
13:27
- Do you want to put your risotto on the bottom
13:28
and put the steak on top or you want to-
13:31
- Let's do it on the side for people that-
13:34
- [Birdie] So we're just going to-
13:35
- [Paula] You know, might not like it.
13:36
- The steak, we didn't want to keep cooking it in the oven.
13:39
Normally, if you want it more well done,
13:41
you can put it in the oven at like 250
13:43
to let it finish cooking.
13:45
- Don't ruin your meat by overcooking it, y'all.
13:47
- Yeah, so we just left it on top.
13:49
Let it rest while we were warming up there. Yours also.
13:52
So let me see if I can do this.
13:54
- Here, let me help you.
13:58
- I learned from Paula Deen, watch.
13:59
You just do with what you have.
14:02
- [Paula] Absolutely. I'm from the school of make do.
14:05
- [Birdie] That's right.
14:07
So we can-
14:08
- [Paula] This looks wonderful.
14:09
- [Birdie] Put this now on the side.
14:11
We put it on top so it didn't burn, and I can slice into it.
14:15
Oh, this is looking good.
14:17
- [Paula] Did we put the rosemary in there?
14:18
We didn't, did we?
14:19
- [Birdie] We didn't even put any rosemary.
14:21
- [Paula] That's all right.
14:23
- [Birdie] Forgot the rosemary, you guys.
14:25
- [Paula] That's all right.
14:26
- [Birdie] Call it a blooper.
14:27
- [Paula] That's all right.
14:28
- [Birdie] We had it right there. It's okay.
14:29
It's got so much flavor in it.
14:31
- [Paula] We're not going call it a blooper.
14:33
We're going to call it done.
14:35
(Birdie laughs)
14:36
- [Birdie] I love it. - [Paula] You know, I can-
14:38
- [Birdie] Oh, that's beautiful. See?
14:42
- [Paula] If you want to make it pretty.
14:44
- [Birdie] Yeah.
14:46
- [Michael] Pretty enough with that.
14:47
- I know it.
14:47
Michael told me, he said,
14:50
"Don't worry about parsley and making it pretty.
14:53
Just put an extra shrimp on mine, please."
14:56
- That sounds like Doug.
14:58
- All right. - So you want to try it?
15:00
- Yes, but I'm going to move this out of, oh.
15:02
- That one is because the roasters do get hot.
15:05
- Well, it- - The long handle does not.
15:09
- I moved it over and it got some direct heat on it.
15:13
- Okay.
15:14
- All right, Michael, come on in.
15:16
- [Birdie] Come on and try it.
15:16
- Shut your mouth. Shut your mouth.
15:18
He's stand up there drooling.
15:20
- Come on, try it out.
15:22
Okay, so go ahead tell me what you think.
15:31
- Be our guest.
15:32
- I can't believe that y'all going to let me-
15:35
- [Birdie] Why not? - Cut the first bite.
15:37
- [Birdie] Well, he's probably going to say
15:38
it's way too well done for him, but maybe it won't.
15:42
- [Michael] No, I can tell that it looks good.
15:45
- [Birdie] Oh good. - [Paula] It looks beautiful.
15:50
- [Michael] Perfect.
15:53
- [Birdie] I like the sound of that.
15:54
He used the word perfect.
15:57
- Okay, you're taking too long.
15:58
(Birdie laughs)
16:01
- [Birdie] I love it.
16:02
- Oh.
16:03
- [Birdie] She took the best part you wanted?
16:05
- I know it. That's the one I was looking at.
16:07
- [Birdie] All right.
16:09
Testing. Even without the rosemary and the butter.
16:13
- Oh my goodness.
16:15
- Who do we want to slap?
16:16
(Birdie laughs)
16:22
- I have to have another piece. I want it so bad.
16:23
- Okay. - I know it.
16:27
- I'm glad you like it even without the rosemary flavor.
16:31
See, it's got tons of other flavors in there.
16:33
You got the mushrooms, the onions, salt, pepper.
16:36
- Taste the risotto, Michael.
16:38
- Yeah, taste the risotto, see if you like it.
16:41
- And the mushroom.
16:42
- Yeah, taste it with the mushrooms.
16:44
- I'll try this first.
16:45
- Oh, okay.
16:46
(everyone laughs)
16:49
- [Birdie] Give me the beef. Where's the beef?
16:51
- It is incredibly delicious, Birdie. Incredibly delicious.
16:56
- [Birdie] It's great. Thank you, Matt Brady.
16:59
- Listen- - It's his recipe.
17:01
- It's delicious.
17:02
- The risotto is just the side dish.
17:04
- [Birdie] Yeah.
17:05
- The prime rib, the standing rib, that's all you, baby.
17:08
- [Birdie] Do you like risotto?
17:10
- Oh yeah.
17:11
- [Birdie] Try it. It's good.
17:13
- Fat people like everything. Oh my goodness.
17:16
- Got so excited.
17:17
- So good, I'm throwing my fork, y'all.
17:20
That is wonderful. - That's awesome.
17:22
- Y'all come see us at-
17:25
- themakersofhandforgediron.com.
17:28
Just look up Doug Lockhart. Blacksmith, Logan, Ohio.
17:31
We come up.
17:32
- Love y'all.
17:34
- Best dishes.
17:35
- Best dishes, honey.
17:40
Hey, y'all, it's Paula Deen.
17:42
Now, if you enjoyed this video, be sure to like it
17:46
and click the subscribe button as well as the notification
17:49
bell to be alerted when I post a video.
17:53
Love and Best Dishes Y'all.
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