Eli Cooks

Ribeyes with Bacon, Caramelized Onions and Mushrooms
June 24, 2009, 12:00 pm
Filed under: Main | Tags: , , ,

How to consume your weekly allowance of saturated fat in one meal without regret.

Usually I try to eat reasonably well. I’m not on any kind of weight loss plan; I don’t count calories or follow a specific plan, but I try to eat a lot of whole grains and fresh vegetables and limit my meat consumption. Sometimes though, I just want something completely indulgent something that doesn’t follow anyone’s definition of eating healthy. This is that thing.

bacon onions and mushrooms

It’s basically steak with a bacon sauce. (Except that when I say bacon sauce, what I really mean is bacon fat sauce. And really, what could be better (or more heart attack inducing?) Sure it probably has half your calories and all your fat for the week, but it’s incredibly decadent. I think if possible, the sauce is actually more rich and flavorful than the steak. That said, the sweet caramelized onions and the mushrooms give as much to the flavor as the bacon. The flavors of all three (along with a bit of vinegary bite) are pretty well balanced.


Ribeyes with Bacon, Caramelized Onions and Mushrooms
If you’re interested in a slightly more healthy version, I’m sure this would be good with some or all of the bacon fat removed before you add the onions. But really, if you’ve read this far, you’re probably not looking for anything healthy.

2 8 to 12 oz ribeye steaks
1/4 lb bacon, cut into smallish strips
1 large sweet onion, halved then sliced
1 lb button mushrooms, sliced
1/2 tsp malt vinegar
1/2 tsp dry vermouth

Get the steaks out and let them sit on the counter while cooking the onions. This lets them come to room temperature before cooking them.

Fry the bacon over medium high heat until crisp. Remove the bacon pieces from the pan.

Add the onion slices and turn down to medium. Cook, stirring occasionally for 20-30 minutes, until the onions are well-browned, but not black. About 10 minutes before the onions are ready, heat a large cast iron skillet over high heat. (Just leave it empty on the burner to 10 min to get it really screaming hot.)

Add the mushrooms and the cooked bacon to the onions. Cook, stirring occasionally for about 10 minutes, until the mushrooms are cooked.

Meanwhile, salt and pepper the steaks, then give the pan a good shot of cooking spray and toss in the steaks. Let them cook for about 4 minutes on the first side. Do not touch them for the first 4 minutes. Turn the steaks over and cook until they reach your desired doneness: about 3 more minutes for medium rare. Do not touch the steaks while again until done. If you want your steaks more done, you might need to turn the heat down once the steaks are in the pan; for medium rare, leave it cranked to high. Once the steaks are done, remove them from the pan and let them sit 5-10 minutes before eating.

When the mushrooms are cooked, add the vinegar, vermouth and a bit of salt to the onions and mushrooms. Serve the onions/mushrooms/bacon over the steak.


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