Pan Seared New York Strip Steaks with Mushroom Cream Sauce
User Reviews
4.9
Pan Seared New York Strip Steaks with Mushroom Cream Sauce
Description
This dish begins by seasoning New York Strip steaks with kosher salt and allowing them to rest at room temperature to enhance searing. The steaks are patted dry and seared in a hot cast-iron skillet with vegetable oil to form a caramelized crust on all sides, including the fat cap. They then finish cooking in a preheated 450°F oven to medium-rare doneness, monitored by internal temperature.
The accompanying mushroom cream sauce is developed in the same pan, starting with butter to sauté sliced cremini mushrooms, diced yellow onion, and garlic. Fresh or dried thyme infuses the sauce with herbaceous notes, while a measure of bourbon adds depth and subtle sweetness. Worcestershire sauce and Dijon mustard enrich the flavor alongside reduced beef stock. Heavy cream and a final touch of cold butter bring smoothness and sheen to the sauce, seasoned to taste with salt and pepper.
Served together, the steaks offer a juicy, tender texture with a seared exterior, complemented by the creamy, umami-rich mushroom sauce. This pairing works well for an elegant dinner or special meal.
Ingredients
Pan Seared NY Strip Steaks
- 2 (12 ounce) New York Strip steak 1.5 to 2 inches thick
- 2 tsp kosher salt
- 2 tbsp vegetable oil or other high smoke point oil like canola, grapeseed, or avocado oil
Mushroom Cream Sauce
- 2 tbsp butter
- 8 ounces cremini mushrooms sliced
- ¼ cup yellow onion diced (about 1/2 large onion)
- 1 tbsp garlic minced
- 1 tsp thyme or ½ tsp dried thyme, fresh leaves
- ½ ounce bourbon or cognac or brandy, good
- 1 tsp Worcestershire sauce
- ½ tsp Dijon mustard
- ½ cup beef stock low sodium
- ¼ cup heavy cream
- 1 tbsp butter very cold
- kosher salt to taste
- black pepper freshly ground; to taste
Instructions
Pan Searing the NY Strip Steaks
- Let steaks rest at room temperature for 30 minutes to an hour on a wire rack (preferably) or on a plate, seasoned on all sides with salt. While the steaks are warming up, preheat the oven to 450 degrees F. Before cooking, pat the steaks dry on all sides with paper towel so they can get a great sear in the skillet.
- Heat a large cast-iron skillet over medium-high heat with 2 tbsp grapeseed oil or vegetable oil. When the pan begins creating wisps of smoke, lay the steaks into the pan away from you, and leave the steak alone for 2-3 minutes, or until a golden brown crust forms.
- Flip the steak with tongs and carefully sear the other side for 2 minutes. Once that side has a brown crust, use the tongs to lift the steaks onto the fat cap side to brown and render the fat for 1 minute.
- Carefully take the pan to the preheated oven to finish cooking for 4-5 minutes, or until an instant read thermometer reads 130℉-133℉ (54℃-57℃). Remove the pan from the oven, then remove the steak to rest on a plate. The temperature will continue to rise as it rests so a little under how you like it will work out perfectly.
Make the Bourbon Steak Diane Sauce
- In the same pan, carefully remove any excess hot oil with a paper towel leaving about 2 tablespoons in the pan. Put the pan back on the stove at medium heat and melt the butter. Add in the mushrooms, season with a pinch of salt, and let them cook for 5-7 minutes, around when they start releasing their water and turn brown.
- Stir in the diced onions and cook for 3-5 minutes, until they are golden brown around the edges and translucent in color.
- Add the minced garlic and thyme to the pan and let sizzle for 1-2 minutes, until the garlic is very fragrant.
- Turn off the heat then pour the cognac into the pan and stir with your wooden spoon to deglaze the brown bits from the bottom of the pan. Turn the heat back on to medium after!
- Stir in the worcestershire sauce, dijon mustard, and beef stock. Let this come to a simmer and reduce the sauce for 3-5 minutes.
- Add in the cream and cook for another 2 minutes.
- Stir in the cold butter until full melted and mixed in. Give the sauce a taste and season with salt and pepper as needed.
- Slice the rested steak and serve the sauce over it with your favorite sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 4 servings | |
| Calories | 221kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 1325mg | 55% |
| Potassium | 367mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 507IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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