Sauteed Mushrooms and Ribeyes

Sometimes the simplest things can be the best!


Here’s one of my all time favorites…sauteed mushrooms. Use whole mushrooms with the stems removed. (On the big ones, quarter them.) Sometimes I buy the pre-sliced. I like to use my iron skillet, but any skillet will do.


Put the washed and cleaned mushrooms into the skillet with about 3/4 of a stick of salted butter. Season with a splash of Lea & Perrin’s Worcestershire sauce and a good sprinkle of seasoned salt and/or Emeril’s Essence.


Start out cooking on high to melt the butter, then cut the heat back to medium. Stir frequently until the mushrooms become soft. (I have done these for parties when you are supposed to bring a dish and they are always a hit.)


The mushrooms are part of our favorite Sunday night dinner which most always consists of steak and mushrooms.


Now on to the steak. Personal preference dictates that I buy rib eyes, since everyone likes them the best. Season the steaks with a steak rub consisting of sea or Kosher salt, coarsely ground black pepper, and granulated garlic. Add a light coating of Lea & Perrins and massage the seasoning into the meat. Do this on both sides. Lately I have gotten hung up sprinkling a little bit of Emeril’s Essence on them as well.


Here’s a food safety tip: Never re-use the platter that you use to season the raw meat. Always wash it thoroughly first or do what I do and use a different one.


Light your grill….NEVER using lighter fluid (I use one of those chimney starters that you put newspaper into the bottom)….and wait until your coals turn an ashy grey. I start my steaks using the indirect method. This means the coals are on one side of the grill and the meat is on the other. After two or three minutes, put the meat over the coals. Then one of the keys of cooking steaks is to keep flipping them every two to three minutes. Always use tongs…never those forks that puncture the meat because you will lose valuable juices. NEVER leave your grill unattended while cooking steaks over direct heat. Cook to an internal temperature of 133* for rare. About 140* for medium and about 150* for well done.


Know how the name Worcestershire Sauce came about? When the company originally invented it, they were doing a tasting and one of the tasters spoke up and said, “What’s this here sauce?”


One reason I like Lea & Perrin’s over other Worcestershire sauces is because it is one of the few that do not lose their flavor when heated during the cooking process. It is aged in wood casks…sounds like Jack Daniel’s to me!!

Leave a Reply