Before frying your steaks, fry your onions and mushrooms in the same cast iron skillet you'll be frying your steaks in. Also, make your garlic butter.

FOR THE ONIONS AND MUSHROOMS: Slice onions thick. Sauté onions in 1/2 sick butter and oil.

When they are just about 3/4 's of the way cooked to your preference, add your mushrooms and cook 3 minutes longer.

Drain on paper towels then serve atop T-Bone Steaks.

STEAK FRYING & TIPS:
Choose a T-bone steak that is cherry red and is well marbled. [meaning fat runs equally throughout the meat] Have your Butcher choose your steaks if you're not certain on which cuts to pick.

To pan-sear T-bone steaks, use a cast iron frying pan [best] or an equally heavy pan. Heat the pan over medium to high heat with 2 tbsp high heat oil vegetable oil until pan is almost smoking. Be careful not burn oil though.

When steaks are done to your liking, set to the side and let rest for 5 - 7 minutes before cutting.

FOR BAKED POTATOES: Wash and dry your potatoes and stick a knife x 2 through both for quicker baking time. Generously coat both with hardened bacon grease. Sprinkle each with cracked black pepper and sea salt.

Roll in tinfoil and press tightly then roll again in another piece of tinfoil.

Top with garlic butter or plain butter and sour cream and garnish with cracked black pepper and chives.

PROSCIUTTO WRAPPED ASPARAGUS: Add olive oil to the spears and add cracked pepper, sea salt, garlic and Parmesan Cheese and mix well.

Carefully wrap asparagus spears in Prosciutto and place on tinfoil lined and spray Pam cookie sheet.

Bake at 350° for 15-20 minutes or until Prosciutto meat is crispy. Or you can pan sear until crispy. Just add a bit of oil to the pan.

Garnish with fresh parsley and strawberries.