Pan-Seared New York Strip Steak with Red Wine Glazed Mushrooms
Before you stumbled upon this recipe, this was probably one of those dishes that you would probably order at a restaurant while out to dinner for a special occasion. Now this is the dish that you’ll always opt to make at home instead of spend extra $ on while out at a restaurant. Why? Because it’s actually so *easy* and the flavor is FUEGO. AND when you make this gourmet meal at home, you get to control the flavor…which means, you will probably like it even more! Of course, if you can’t find NY strip steaks near you, then it’s definitely worth getting a juicy strip steak at a restaurant…but I’m saying, if you can find this steak and mushrooms at the store near you….then I’m about to change your life with this recipe.
The best steaks are (or should be) simple. A great cut of steak doesn’t need much embellishment. I also need to say something that may be unpopular…but all nice cuts of steak should be at least tried at medium rare temperature. If red meat freaks you out, you don’t have to eat it!!! If you genuinely love a steak when it’s gray or over medium rare temp, then I am not here to judge you. I just want to encourage everyone who may be on the fence of medium rare and medium to get on the medium rare bandwagon. This recipe is for medium rare steak. My instructions are meant to give you medium rare. If you’re picky about how your steak is cooked, I recommend getting an internal thermometer for the most accurate results! I’ll put a little list below with internal temps and cooking style so you can understand what you should be looking for.
This chart was taken from an article on Traeger Grills.
|Medium Rare||130-135 °F||3:30||Pink|
|Medium||135-145 °F||4:30||Some Pink|
|Well||145-155 °F||5:30||Sliver of Light Pink|
|Well Done||155-165 °F||6:30||Mostly Brown|
|What Have You Done?||165 °F+||8 – 10||Brown Throughout|
I can’t find shiitake and maitake mushrooms- do you recommend anything else?
You could use finely chopped portobellos, crimini or porcini mushrooms – make sure you get a nice golden brown sear to bring out the most flavor!
I can’t find New York strip steak – what other steak do you recommend?
If you can find ribeye, that’s a great option too! Or ask your butcher what a good NY strip substitute would be as well, they always have great recommendations!
Any veggie side dish recommendations?
Always!!! I love broccolini (as it’s pictured in the recipe photo) but it’s super random and kind of hard to find. You could go with regular broccoli, sautéed garlicky spinach, asparagus or broccoli rabe. Or, go with something you’re craving! Veggie sides are up to you and the options are endless!
|2 New York strip steaks (about 1-1 1/2 inch thick and similar sizes)|
|Fresh cracked black pepper|
|Dry rub of your choice (I used a dried mushroom rub from whole foods)|
|3tbsp unsalted butter|
|Avocado oil, vegetable oil or grapeseed oil|
|4oz. shiitake mushrooms (or another mushroom of your choice)|
|4oz. maitake mushrooms (or another mushroom of your choice)|
|1 medium shallot, finely choped|
|1/3cup red wine|
|3-4sprigs fresh thyme|
Remove the steaks from the fridge and dry them off with a paper towel on all sides. Season generously with Kosher salt on both sides, then rub the steaks with dry rub on all sides. Leave them out for 40 minutes or so, until they come to room temp. See note below for an alternative, more time consuming option that yields even more flavor from your dry rub!
Once the steaks have reached room temp (or just slightly cooler than room temp) put a skillet on the stove and turn the heat on high. Let it heat for about 1 minute, then season it generously with oil.
When the oil is shimmering or just about to smoke, place the steaks fat side down onto the pan. Cook for 1-2 minutes to render the fat as much as possible.
Sear the steaks for 3 minutes on each side, until a deep golden brown crust is formed on both sides. With tongs, turn the steak on its edge to give the same golden brown sear as the top and bottom. Do this with all sides. Reduce the heat to medium low, then add 2 tbsp of unsalted butter to the pan. Carefully tilt the pan towards you to create a pool of melted butter. With a spoon, baste the steaks for 1 minute. Baste = spoon melted butter over the top of the steaks.
Take the internal temp of the steak. If it's below 125 degrees F, keep them in the pan at medium low heat, flipping every minute until the internal temp reaches 125-130 degrees F.
Remove the steaks from the pan and let them rest for 10 minutes.
As the steaks rest, adjust the heat back to medium high heat. If the pan is dry, add 1 tbsp of butter. Add the mushrooms to the pan and season generously with a pinch of salt. Cook for 2-3 minutes until golden brown, then flip them and continue to cook for another 2 minutes until the other side is golden brown. Add the shallots and cook for another 1-2 minutes or so. Pour a generous splash of wine into the pan and toss together with the mushrooms. Add the thyme and let the wine cook off for 2 minutes. Remove the mushrooms from the heat.
Cut the steak against the grain and plate it. Top with mushrooms or put the mushrooms on the side. Pour any excess wine/jus from the pan onto the steak. Enjoy immediately!
Note for dry rub/salt: If you have the time, you could also cover them in salt and dry rub up to 24 hours before cooking, then keep htem in the fridge and remove them 30-40 minutes before cooking to come to room temp. It's up to you!!
Why do the steaks need to come to room temp? It's helpful to have the steaks at a neutral temperature before cooking to ensure even cooking. If you don't have time to bring them to room temp, it's not going to ruin your recipe. Just make sure to dry off the steaks as much as possible!!!
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