There's something almost hypnotic about steak. Perhaps that's just my testosterone talking, but there is really nothing like a big, juicy ribeye every now and then, as pictured (mine's from The Meat House). But alas, this isn't the time or place for me to muse about the wonders of a perfect steak. I don't need to explain to you why a steak is delicious, or why any steak prepared medium-or-higher is a sad waste of delicious meat. i don't eat steak often, and 4 out of 5 times I do, it's in the form of a delicious burrito from Anna's (ask for "The Charlz"--rice, black beans, steak, salsa, hot sauce, and double guacamole. It's not called that yet, but I'm really hoping it'll catch on!!!). Uhh.. Where was I?

Ribeye, Seared Cauliflower, Mushrooms
I cooked that gorgeous steak the same way I cooked that pork chop a little while ago. I put my cast iron pan in a cold oven, set it to 500˚, pulled it out, threw my salted, peppered, and lightly oiled steak into it, put it on high heat, flipped it after a couple minutes, then popped it in said 500˚ oven until it was cooked perfectly. I then put it on a towel-lined plate and tented it with aluminum foil. In that same delicious pan, I put 2 thick slices of cauliflower and seared them off until cooked through, about 3 or 4 minutes, flipping halfway through.

The mushrooms on top are so simple. So very simple. Everyone seems to get their panties in a bunch over mushrooms and thyme together. Sure, that's good and all, but a bit unoriginal at best. I prefer oregano. So I cooked ~8oz sliced button mushrooms with S+P and ~1T of chopped fresh oregano in about 2T of butter.

A note about mushrooms: any mushroom that is Agaricus Bisporus, which includes button mushrooms, crimini/baby bella, and portabella, will give off a bit of ammonia as the cell structure breaks down. This is especially prevalent in older mushrooms. It's not a big deal at all because the numbers are so small, but it is a good idea to leave your mushrooms uncovered during cooking so the shrooms can breathe.

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