Steak and Bake (or Fry)

While I feel like I will mostly be taking ideas from this blog, from time to time I hope to add my two cents worth to the great recipe conversation (I hope people are getting my philosophy joke about the great conversation). Anywho, this is just a simple recipe that most of you know, but I want to start off slow.
So New York steaks were 50% off today (which still means $5.99 lb, but a $5 New York is a great deal). I just grilled it on the George Foreman, which purists will abhor I am sure, but how you grill it is not near as important as how long and what quality of meat you buy, so it turned out great.
Note: the best part of the New York is the strip of fat up the side, if you cook it right, it will get a little caramelized and then I try to eat a little bit of the fat with each bite of steak, awesome. Also, a time honored steak trick is to put a pat of butter under the steak so it melts, that really adds some flavor.
I also sauteed some onions and mushrooms. I used normal cheap yellow onions and they were really good, I just cooked them slow so they did not burn, and the mushrooms I bought bulk so I got 4 for like 60 cents. I really fell in love with cooking with fresh mushrooms here in S.F. great flavor. Now I used quite a bit of butter to saute these, and I added the onions about a minute before the mushrooms because they take a little longer to cook and I like my mushrooms and onions really soft so they are sweet with the steak and not spicy. I also added a little beef bullion to the onions and mushrooms which Lance suggested.
Top this tasty meal off with some home fried steak fries and enjoy. Those of you without fryers could bake the fries, but then you would have to call them bakes and hate yourself. Oh well. Pics below. Great blog Nene.