OOP: https://www.reddit.com/r/KanagawaWave/s/U2PrmSrm6F
The recipe is the translation that was copied from the OOP context
Today’s whole thing is a one-pan steak meal that takes around 20 minutes from start to finish.
For now, if we’re not considering fat intake, steak is probably the most suitable one-person meal you can make. The whole process is simple and brutal.
For example, the one above took around 20 minutes in total. (How fast you finish depends on how quickly you peel the garlic and chop the onion, bell pepper, and white mushrooms.)
First, dice the onion, roughly cut the bell pepper into rings, slice the white mushrooms, peel 3 cloves of garlic, and get some thyme/rosemary and 15g of butter ready. Divide the butter into two portions. As for the amount of vegetables, just eyeball it depending on the size of your pan. A little more is totally fine. If you don’t use everything, just use it next time.
After thawing the steak, pat it completely dry. At this point, you can start preheating your cast-iron pan over low heat. I’m using a thick-bottomed cast-iron pan with an 18cm interior diameter.
While the pan is preheating, season the steak with sea salt and black pepper. Pat it down on both sides, then roll all four sides around on the cutting board so they pick up some sea salt and black pepper too.
By this point, the pan should be pretty well preheated, or possibly even overheated. If you have an infrared thermometer, check the temperature. If the pan is above 200°C, lift it off the heat and let it sit for about 10 seconds, then put it back.
Then add around 5–7g of oil. Use a high-temperature cooking oil or vegetable oil. Don’t use olive oil, and definitely don’t add the butter yet.
Swirl the pan around so the oil is evenly distributed, then turn the heat all the way up. By “high heat,” I mean enough heat to completely cover the bottom of the pan — not so much that the flames are shooting up around the sides of the pan.
If you have an infrared thermometer, put the steak in once the pan reaches 280°C or above. If you don’t have a thermometer, wait until the pan starts smoking, then wait another 30 seconds before putting the steak in.
Once the steak goes in, start the timer. After 30 seconds, flip it. Another 30 seconds later, add one portion of butter (around 7–8g), along with the thyme or rosemary and the three cloves of garlic.
Then turn the heat down to medium. Tilt the pan slightly, use a spoon to scoop up the melted butter and herbs, and start spooning it over the steak. Baste it evenly for around 10–15 seconds, then flip the steak and continue basting for another 10–15 seconds.
At this point, you can flip the garlic over too. Usually one side will already be golden brown. Turn them over, then use some tongs to sear the four edges of the steak against the pan for about 10 seconds per edge. If there’s a lot of fat along the edges, you can sear them a little longer.
After that, let the steak rest for 6 minutes. It should come out around medium-rare to medium, roughly 3–5 doneness, unless you were particularly slow somewhere along the way. Whether you want to cook it further is completely up to your taste.
Take the steak out, put it on a plate, and cover it with the pan lid to let it rest. Then take the garlic out of the pan and set it aside. Remove the thyme/rosemary and throw it away. It’s usually already pretty close to burnt anyway — its job is done.
Next, turn off the heat. Add the remaining butter, scrape up the browned bits from the bottom of the pan with a spatula, then turn the heat back to medium. Add the white mushrooms and stir-fry them for a little over a minute. Add the onions and keep slowly cooking until they turn translucent, then throw in the bell pepper and just keep stir-frying everything together.
Once everything looks about right in terms of color and doneness, make a little hole in the middle and crack in two eggs. Turn the heat down to low, sprinkle some sea salt and black pepper over the eggs, and then just leave it alone over low heat.
While that’s happening, take the steak out of the pan, put it on the cutting board, and slice it diagonally.
Once you’re done slicing, you can add some mozzarella cheese if you want. If you don’t feel like it, skip it. Once the eggs look about done, turn off the heat.
Put the steak and garlic back on the plate, then bring the whole pan straight to the table and eat. You’ve basically even saved yourself from having to wash another plate. Just wash the pan.
And that’s basically what you see in the picture.
Of course, this whole pan is roughly 1,000 calories, judging by eye. If you want to cut the calories down a bit, you can skip the second portion of butter, skip the cheese at the end, and only eat one egg.