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–+ servings

Pan-Seared New York Strip Steak with Red Wine Glazed Mushrooms

Bring the restaurant to your kitchen with this juicy pan-seared NY strip steak with a side of delicious red wine glazed shiitake and maitake mushrooms. You're going to be so impressed with yourself when you nail this surprisingly esay recipe!
Print Recipe
Total Time 30 minutes
Course Main Course
Cuisine American, Gluten-Free
Servings 2 people

Ingredients
  

  • 2 New York strip steaks (about 1-1 1/2 inch thick and similar sizes)
  • Kosher salt for seasoning
  • Fresh cracked black pepper for seasoning
  • Dry rub of your choice (optional - I used a black truffle rub from Whole Foods which was honestly not worth it lol)
  • 3 tbsp unsalted butter
  • Avocado oil, olive oil, vegetable oil or another cooking oil of your choice I used avocado oil due to its high smoke point
  • 4 oz. shiitake mushrooms can sub for mushrooms of your choice
  • 4 oz. maitake mushrooms can sub for mushrooms of your choice
  • 1 medium shallot finely chopped
  • 1/3 cup red wine
  • 3-4 sprigs fresh thyme

Instructions
 

  • 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!

Notes

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!!! 
Keyword black pepper, butter, kosher salt, new york strip steak, red wine, shiitake mushrooms
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