Happy hump day! Tonight I had planned on tacos, but when I went to Publix to get the last minute ingredients, I saw Rib-eye on sale. Score!!! Some I changed my game plan. Sometimes things come up in the last quarter of the game that makes you change your plans, and that is OK!
While that was cooking, I cut my potatoes in half and boiled them until fork tender. Start them in salted cold water. Drain them. Put butter and bacon fat in your pan and melt down. Then add your potatoes back in cut side down. Salt and pepper to taste. Cook until crispy on the bottom. Then smash them a bit with your potato masher.
While the potatoes are boiling, start cooking down your mushrooms for your mushroom gravy. I used sliced white mushrooms. Brown them in a bit of butter with 3 cloves of crushed and sliced garlic. Then add a few splashes of white wine. Cook down for 5 minutes or so. Then add a tablespoon of flour. whisk it in a bit. Then add another tablespoon of butter. I also added a few splashes of beef broth. Whisk together until you reach your desired consistency. Salt and pepper to taste.
Last, but not least, cook your steak. I obviously used my cast iron skillet. I salted and pepper bother sides liberally. I made sure my pan was screaming hot. I added a couple swishes of olive oil in the pan, then added with steaks. I cooked them about 6 minutes on each side. Perfect medium rare. I always let my steaks rest about 8 minutes or so before I cut in to them to prevent the juices from running out. Delicious meal!