Sunday, July 21, 2013

Garlic Parmesan Steak and Mushrooms

You know you've hit on something good when the hubby takes a bite and says "I hope you took a picture of this to put on your blog!"  
(Of course, it was one of the rare times I hadn't...)  So here's the second helping for you to see - smell-a-vision would be great on blogs, right?  See, my hubby loves Buffalo Wild Wings (and no, this is not a paid post) and I got to thinking that their zippy Garlic Parmesan sauce would be tasty on venison steaks so I bought a bottle to take home.  I experimented with this and discovered that, indeed, it is a wonderful way to cook venison but alas, our stockpile of venison was now gone.  So I picked up some nice beef steaks and gave them the same treatment and - wow!  So here's what I did (same treatment with venison or beef just adjust the cooking time because venison cooks much faster):

In a medium saute pan over medium-high heat, melt half a stick of butter and add a large container of button mushrooms (washed of course) and season with pepper.  Saute them whole, turning once, until softened.

Meanwhile, in a large skillet over medium-high heat, melt half a stick of butter.  Add steaks and season with salt and pepper.  Drizzle the top of the steaks generously with Buffalo Wild Wings Garlic Parmesan sauce and saute until steaks are caramelized on the bottom.  Flip steaks, spoon pan drippings over the top and drizzle tops generously with Garlic Parmesan sauce.  Add mushrooms and their drippings to the top of the steaks.  Continue cooking until steak reaches preferred done-ness - I usually try for medium-well or well on everything (if you stop the venison on medium-well they will be well done by the time you start eating them.  Serve with the mushrooms and some of the pan drippings.

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