CookBook Home Page Main Courses List

Stove Top Steak

This is another way to cook steak when it is too inclimate to use the barbeque. Steak should be 3/4" thick. I prefer New York cut but there are others. Place in a hot frying pan with a little oil to prevent sticking. Sear on both sides (should take a total of 15 or 20 minutes).


  • Two 6 to 8 oz steaks
  • 2 Tbl oil
  • 3 to 4 finely chopped green onion (include about 1" of their stems)
  • 4 to 5 medium size button mushrooms, chopped into nickel-size bits about twice the thickness of a nickel
  • 3 to 4 oz red wine
  • 2 to 3 Tbls butter
  • 3 Tbls chopped parsley and generous amounts of salt and pepper
  • Handful of capers (optional)


While the steaks are sizzling do your chopping and assembling of ingredients.

Remove fried-to-your-perfection steaks from pan and place in warm oven.

Melt butter and add onions, mushrooms and wine.

Heat vigorously until all appears cooked and the liquid begins to thicken.
A word about searing that some of you will never believe. An author by the name of McGee has informed me that searing does not retain moisture. He simply measured the moisture content of meat that was seared and meat that was fried without being seared. If internal temperatures are the same there will be no difference in moisture content. This is not logic or inuition but merely a fact as measured in grams. However the flavor that is imparted by browning is of indisputable value. It is called the maillard reaction (for further information go to google).