Steak with Mushroom Sauce and New Potatoes

Everybody likes a good steak. AlphaChef has stumbled upon the following technique that renders a perfect, medium-rare, crispy on the outside, sirloin. We served it with rosemary new potatoes, a rare treat in our house. For some reason we never have white potatoes. I'm not complaining, AC just thinks they're boring. In this case, they were perfect. Salty, savory, crispy on the outside, soft inside.

The cooking technique is an adaptation of the now tried and true, sear-then-bake method. It will work with any cut of beef, bones may complicate the matter, so go boneless.

Steak

• Pre-heat your oven to 400 degrees and heat a frying pan on your stove top over high heat. The pan has to be HOT, so wait until you think it might be too hot before touching the meat to the surface. To test- splash a drop of water on it's surface and watch it sizzle before disappearing. 
• When the pan is undeniably, super, duper, hot, drop the meat in the pan using cooking tongs. It will kick-up some smoke, so make sure your exhaust fan is ready. After 30 seconds, flip the meat and sear the other side, then, using the tongs to hold up the steak, sear the ends and sides (if they aren't already brown). 
• Place the seared steak(s) on a cooking sheet with a wire rack, put it in the oven. Bake for 5 minutes, flip the steak(s) and bake for an additional 4 minutes. 
• As usual, let sit for about five minutes prior to serving. 

Mushroom Sauce

•  Handful (or two) of crimini, also known as baby portobella, mushrooms. Slice into quarters. 
• 1/2 cup Chinese cooking wine.
• Salt and black pepper. 
• 4-5 ground allspice cloves.
• 1 diced habenero pepper.
• Small amount of flour (about a tsp or so).

Put the above ingredients into a frying pan on your stove top. Bring the sauce to a low boil and let it reduce to approximately 1/4 of its volume. Then, sprinkle in flour to thicken, start with a very small amount and increase as desired.

Rosemary New Potatoes

• Pre-heat oven to 400 degrees. Same as the steak, so you can throw these in the oven right before you start the steak process. 
• Approximately 8, medium sized, new potatoes. 
• Slice the potatoes into quarters. 
• In a bowl large enough to toss the potatoes, add a tbsp of olive oil and two cloves of minced garlic. 
• Place the potatoes in the bowl and toss.
• Place the potatoes on a sheet pan.
• Mince fresh rosemary and sprinkle over the potatoes, add salt and black pepper as desired. 
• Bake potatoes for 25 minutes. 

Put it all together for an amazingly delicious meal!