Club Steak With Mushrooms

Club steak is the lower part of the common T-Bone steak (aka. New York steak), which has very high marbling, a relatively soft texture, and often comes with a piece of fat attached to the side.

For mushrooms, we will be using a mix of cremini and shiitake. Shiitake mushroom is particularly known for its exceptional flavor, whereas the cremini provides the light woody scent and soft texture.

First, soften the meat with a tenderizer (fist works fine too, just make sure not to hit the bone in the steak).

Since the club steak is a fatty piece, we will use slightly more spices than just salt and pepper. Most of the ingredients below can be bought from store:

• garlic salt
• dried onion
• black pepper
• ground thyme
• ground nutmeg

Season both sides and rub in gently with a bit of olive oil.

• Preheat oven to 400F.
• Finely chop green onion and parsley and set aside
• Wash and remove the stem from cremini and shiitake, then quarter the mushrooms
• In a large bowl, pour and whip half a cup of whip cream along with one egg yolk. Give it some time to stiffen in air.

• In a pan, add some olive oil on high heat
• Add mushrooms and cook well, season with salt and rosemary
• move mushrooms to a bowl, pour in the whip cream and mix well.

• Set a pan to high heat with some olive oil
• Let the oil reach at least 110 degrees (Celsius), then place the fat side of the steak in first and hold for a minute.
• Once that has browned nicely, move to the two flat sides, then finally the two short sides.

• Remove steak pan from heat;
• Spoon the mushroom creme over the steak;
• Sprinkle (or cover, based on taste) parmesan cheese over the steak.
• Place in the over for 5-8 minutes (depending on thickness and taste)
• Remove steak from pan and let it rest (in a cold pan) for 5 minutes to even out the temperature
• Serve with red wine and enjoy!