PAN SEARED STEAKS w/ PORTOBELLO MUSHROOMS

PAN SEARED STEAKS W/ PORTOBELLO MUSHROOMS
(cooked in a cast iron skillet)

4 (6-8 ounce) boneless strip steaks (prime or choice)
3/4 tsp freshly ground black pepper
4 TBSP (1/2 stick) unsalted butter
1 medium white onion, coarsley chopped
8 ounces portobello mushrooms, stemmed and thinly sliced

Place the steaks on a sheet of waxed paper and evenly coat both sides with the black pepper and reserve at room temperature (up to 30 minutes) until ready to use.

Place a large (12 - 14 inch) cast iron skillet over medium-high heat and allow it to heat for about 1 1/2 minutes or until a drop of water dances on its surface.

Working quickly, add the butter, onion and mushrooms to the skillet. Cook until the onions are tender and the mushrooms have released most of their moisture, stirring often, about 5 minutes. Transfer the mixture to a heatproof platter and place in a warm oven.

Place the skillet over medium-high heat and heat for 2 minutes or until a drop of water vaporizes instantly on its surface.

Add the steaks to the skillet and cook until they are seared long enough that they can be loosened to turn, 1 1/2 to 2 minutes. Reduce the heat to medium, flip the steaks over, and cook for 2 mintues for rare. Cook longer for increased doneness.

Working quickly, remove the warm serving platter iwth the mushroom mixture and add the steaks, spooning some of the juices over the steaks. Serve at once.