Made purely to try chimichurri for the first time.
Looking good! Steak looks perfectly done as do the mushrooms. What cut of steak is it?
this post was submitted on 19 May 2025
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I always think of Julia Child when it comes to mushroom. She said not to move the mushroom when pan frying them. Wait till they caramelize, flip them again, wait, then flavor them with whatever. In this case, the steak juices and a bit of butter.
Though I do like to cook them extra crispy, take it halfway to mushroom jerky. It's wrong but I love it.
Sounds like the perfect process. I had a friend that showed me a trick where he would get oyster mushrooms and cook them on a dry pan, then press them down with a weight to try to get all the moisture out of them until they became extremely dry, then add whatever juices and butter or whatever flavorings, herbs to it at the end. They would always come out absolutely delicious.
Looks like a ribeye to me.
It was a shell steak, aka bone in New York strip. Got a 3/4" from my local butcher and I follow these charts. I should have gone for an inch.
Is there any reason to prefer bone in as opposed to boneless New York strip?
Keeps that flavor in the meat, but it can add cooking time depending on the size of the bone as it absorbs heat.
Damn that looks good
Not pictured is my other egg, or you wouldn't have seen the cook on the meat
Carnivore
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So, did you like the chimichurri? Did you buy it or make your own?
It was banger. Gonna use the rest on some cecina and nopales tacos later tonight.
https://cafedelites.com/authentic-chimichurri-uruguay-argentina/
Used that recipe just to try something that seemed authentic first. Will make or mix with cilantro next time because mexican
Update: Does not go well with cecina. Clashing strong flavors.
Steak and egg and chocapic