INGREDIENTS
Serves 2
1 (10-ounce) package white mushrooms, chopped into pea-sized pieces
1 cup rice vinegar
1 cup granulated sugar
2 tablespoons chopped fresh parsley
2 (8–10-ounce) rib or Delmonico steaks, about 1" thick
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Combine the mushrooms, vinegar, and sugar in a medium pot and bring to a boil. Boil 5 minutes, then remove from heat and cool. Drain and toss with parsley. Refrigerate until ready to use.
2. Season the steaks well with salt and pepper. Heat a medium cast-iron skillet or a heavy pan over high heat at least 5 minutes. Add the steaks to the dry skillet. Don’t turn the steaks until a few drops of juices appear on the top of the meat.
3. Turn the steaks and cook about 2 minutes for medium-rare (130°F–135°F). Let the steaks rest about 3 minutes before serving. Serve with the mushroom relish.
BEEF COOKING TEMPERATURES
Here are some guidelines for cooking beef: rare is 120°F–125°F. Medium-rare is 130°F–135°F. Medium is 140°F–145°F. Medium-well is 150°F–155°F. Anything over 160°F is well-done.