Cast Iron Steak and Mushrooms

Name: Cast Iron Steak and Mushrooms
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving
Ingredients: 2 8 ounce New York Strip Steaks; 8 ounces baby bella mushrooms; 3 cloves garlic; ½ cup white wine; 2 tablespoons butter; 1 tablespoon olive oil; 2 teaspoons fresh parsley; 2 teaspoons fresh lemon thyme; ½ teaspoon salt; ¼ teaspoon ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Calories
456 kcal
Course
Main Course
Cuisine
American

Cast Iron Steak and Mushrooms

Iris Warren

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Mouth-watering, buttery herb basted Cast Iron Steak and Mushrooms is a delicious restaurant-quality meal ready in under 25 minutes!

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Ingredients

Servings

2 8 ounce New York Strip Steaks
8 ounces baby bella mushrooms sliced
3 cloves garlic minced
½ cup white wine I use Pinot Grigio
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons fresh parsley chopped and divided
2 teaspoons fresh lemon thyme or thyme
½ teaspoon salt
¼ teaspoon ground black pepper

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Instructions

Heat a 10” cast iron skillet to medium heat. Add in the olive oil and half the butter. Once the pan is hot, add in the steaks. Season with salt and pepper.
Cook for several minutes on each side for medium-rare or until the internal temperature reaches 125°F when checked with a meat thermometer. Refer to my Cooking Temperatures/Degrees of Doneness Chart in the notes section of the post. Be sure to sear the sides of the steak too.
Remove the steaks from the pan and tent them with aluminum foil. The residual heat will continue to cook them so be sure to remove them slightly under your desired temperature.
Add in the rest of the butter and mushrooms. Sauté for a few minutes, until they start to brown. Stir in the thyme and half the parsley.
Add in the garlic and sauté for about 15 seconds while stirring.
Pour in the white wine to deglaze the pan, scraping up any brown bits of flavor. Continue cooking until the liquid reduces by more than half.
Add the steaks back in and spoon the wine reduction over the top. Add in the remaining parsley and serve.

Notes

If you don't have NY Strip steak, you can use any cut that you like, ribeye and beef tenderloin would work best. Just be sure to use a meat thermometer and refer to the Steak Cooking Temperatures/Degrees of Doneness chart in the post.
If you don't want to use white wine, you can substitute with chicken or beef broth instead. But you don't want to skip the deglazing step because it adds great flavor to the steak and mushrooms.