Dinner in a rush… Sous vide t-bone with seared tomatoes, sauteed mushrooms & mixed greens

Tonight was one of those nights… Usually I find preparing an elaborate dinner a calming ritual, even after a long day, but when I came home tonight I was tired, hungry and impatient. I needed something simple and fast. (I HAD put a steak in the Sous Vide Supreme this morning, so I did have one element of the cooking part taken care of. It was a grassfed T-bone, 134F for 11 hours.) For some quick accompaniments, before I pulled the steak out, I did the following…

Heated a cast-iron skillet on high heat, quickly sliced a Roma tomato, and then some Crimini mushrooms. When the skillet was just smoking, I tossed the tomato slices in, and cooked for about a minute on each side until slightly blackened. Then I set them aside and added two tablespoons of butter to the skillet. Once the butter melted and started to smoke, I put the sliced mushrooms in, sprinkled them with salt, and cooked them for about four minutes, stirring occasionally. When they were well browned and a little crispy, I pulled them out but left the heat on. Unbagged the steak, and threw it into the skillet for one minute to sear the top. Tossed some greens with a drizzle of olive oil, squeeze of lemon and a pinch of sea salt. Altogether, less than ten minutes, and…

Grassfed t-bone with seared tomatoes, sauteed mushrooms & mixed greens