I have been trying to achieve the perfect, juicy, pan-seared steak for years and I do believe I have finally done it. I went to Morristown, NJ to visit my friend Ally last week and I made us quite the dinner: pan-seared rib eye steak, smashed baby potatoes with roasted garlic and Caesar salad.

Steak procedure: Once you have your hands on some good quality, well-marbled beef, 1. Bring the meat to room temp. 2. Rinse and pat dry with paper towels. 3. Preheat some oil in a large skillet on high heat. 4. Season one side of steak as desired. 5. Place seasoned side down in skillet and season reverse side. 6. For 1″-thick steaks, cook for 4 min on each side flipping once, for medium. (3 min for rare, 5 min for well done) 7. Take steak off skillet and let rest for 5-7 min prior to consumption. 8. Enjoy.

If ya’ll have any tips for cooking steak at home, please share!

Now for the sauce: it is the perfect compliment to beef and is very easy to make.

(Yield: enough for 4 steaks)

Ingredients:

2 tbsp butter

1 shallot, sliced

8 oz baby bella mushrooms, chopped

1/4 c dry white wine

1/3 c heavy cream

Salt/pepper

Melt the butter in a large skillet (preferably the one you cooked the steak in) over medium heat. Add the shallot and sauté for 2 min to soften. Add mushrooms and sauté for about 7 min, stirring occasionally. Season with salt and pepper, and add wine. Cook for about 4 min to evaporate alcohol. Stir in heavy cream until incorporated. Serve immediately.