Ingredients

• 1 ½ lb grilling steaks (such as sirloin, New York strip, or ribeye)
• ½ teaspoon seasoned salt
• 3 tablespoons salted butter
• 8 oz sliced fresh mushrooms
• ¼ cup sliced green onions
• ½ cup brown gravy
• ¼ cup sour cream
• 2 tablespoons steak sauce
• ¼ cup red wine

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Season steaks with seasoned salt (wash hands). Place butter in pan, then add steaks; cook 6–8 minutes on each side and until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
2. Remove steaks from pan. Add mushrooms and onions, stirring in browned bits left on pan bottom; cook and stir 2–3 minutes or until browned. Combine gravy, sour cream, and steak sauce.
3. Stir wine and then gravy mixture into pan; cook and stir 1–2 minutes until simmering and sauce begins to thicken. Return steaks to pan; reduce heat to low. Cook 1–2 minutes to blend flavors. Serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Ingredients

• 1 (12 oz) bag vegetable medley (fresh carrots, broccoli, and cauliflower)
• 2 tablespoons water
• 1 tablespoon salted butter
• ½ teaspoon seasoned salt

Steps

1. Combine vegetables and water; cover and microwave on HIGH 5 minutes or until carrots begin to soften. Drain, if needed.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add vegetables and seasoned salt; cook and stir 3–5 minutes or until tender. Serve.