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.
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!
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.
| Rare | 120-130 °F | 2:30 | Red |
| 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 |
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