Savory New York Strip Steak with Garlic-Brandied Mushroom Sauce
Elevate your dinner experience with this Savory New York Strip Steak, perfectly seared to retain its juiciness and topped with a luscious garlic-brandied mushroom sauce. The robust flavors of the New York strip are complemented by rich, creamy mushrooms infused with brandy and fresh herbs. Ideal for special occasions or an indulgent weeknight meal, this dish pairs beautifully with your favorite side of vegetables or potatoes. Share it with friends and family, and savor every bite of steak perfection!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
extra virgin olive oil
2 tablespoons (none)
boneless New York strip steaks
4 (10 ounce) (1-inch thick, seasoned)
salt
1 1/2 teaspoons (to season steaks and sauce)
fresh ground black pepper
1/2 teaspoon (to season steaks and sauce)
white button mushrooms
2 pounds (left whole and untrimmed)
fresh thyme leaves
1/2 teaspoon (fresh)
garlic cloves
3 (chopped)
brandy
1/4 cup (none)
heavy cream
1/2 cup (none)
Instructions
1
Start by heating 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat.
2
While the oil heats, season both sides of the New York strip steaks with 1 teaspoon of salt and 1/2 teaspoon of fresh ground black pepper.
3
Once the oil is hot, carefully place the seasoned steaks in the skillet. Sear each side for about 3-4 minutes or until a golden-brown crust forms, achieving a medium-rare doneness.
4
Once cooked, remove the steaks from the skillet and loosely cover them with aluminum foil to keep warm and allow them to rest.
5
In the same skillet, add the remaining tablespoon of olive oil. Add the whole white button mushrooms and cook for 10-15 minutes, stirring occasionally, until they are golden brown and tender.
6
After the mushrooms have cooked down, sprinkle in fresh thyme leaves, 1/4 teaspoon of salt, and the chopped garlic. Continue cooking for an additional 2 minutes until the garlic is fragrant.
7
Using a slotted spoon, remove the mushrooms from the skillet and transfer them to a bowl, setting them aside.
8
Now, pour the brandy into the skillet, scraping up any browned bits from the bottom. Allow the brandy to cook down until almost fully evaporated, approximately 1 minute.
9
Next, stir in the heavy cream and let it simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
10
Return the mushrooms and any accumulated juices back into the skillet, simmering the mixture for another 2 minutes to meld the flavors.
11
Finally, adjust the seasoning by adding the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper before removing from heat.
12
Serve the juicy New York strip steaks topped with the creamy brandied mushroom sauce, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory New York Strip Steak with Garlic-Brandied Mushroom Sauce.
What type of steak is recommended for this dish?
This recipe uses boneless New York strip steaks, specifically 4 steaks weighing 10 ounces each.
How thick should the steaks be?
The New York strip steaks should be approximately 1-inch thick.
What kind of oil is used for searing the steaks?
Extra virgin olive oil is used for both searing the steaks and cooking the mushrooms.
How should I season the steaks before cooking?
Season both sides of the steaks with 1 teaspoon of salt and 1/2 teaspoon of fresh ground black pepper.
How long do I sear each side of the steak?
Sear each side for about 3-4 minutes or until a golden-brown crust forms.
What level of doneness does this cooking time achieve?
The instructions are designed to achieve a medium-rare doneness.
What should I do with the steaks once they are removed from the skillet?
Loosely cover them with aluminum foil to keep them warm and allow them to rest.
What type of mushrooms are used in the sauce?
The recipe calls for 2 pounds of white button mushrooms.
How should the mushrooms be prepared?
The mushrooms should be left whole and untrimmed.
How long should the mushrooms cook?
Cook the mushrooms for 10-15 minutes until they are golden brown and tender.
What fresh herb is used in the garlic mushroom sauce?
Fresh thyme leaves are used to flavor the sauce.
How much garlic is needed for the recipe?
The recipe requires 3 chopped garlic cloves.
When do I add the garlic and thyme?
Add them after the mushrooms have cooked down and continue cooking for 2 minutes until fragrant.
What alcohol is used to deglaze the pan?
1/4 cup of brandy is used to deglaze the skillet.
How long should the brandy be cooked?
Allow the brandy to cook down for approximately 1 minute until it is almost fully evaporated.
What creates the creamy texture of the sauce?
1/2 cup of heavy cream is added to create the luscious sauce texture.
How long should the cream simmer?
Let the cream simmer for 2-3 minutes until the sauce thickens slightly.
When do the mushrooms go back into the sauce?
Return the mushrooms and any accumulated juices to the skillet after the cream has thickened, then simmer for 2 minutes.
How much total salt is used in the entire recipe?
A total of 1 1/2 teaspoons of salt is used across the steaks and the sauce.
How much black pepper is used in total?
The recipe uses 1/2 teaspoon of fresh ground black pepper split between seasoning and finishing.
Is this recipe suitable for special occasions?
Yes, it is described as ideal for special occasions, holidays, or an indulgent weeknight meal.
What category of meal is this recipe?
This is a main course dinner dish.
What sides pair well with this steak?
It pairs beautifully with vegetables or your favorite style of potatoes.
Is this considered a gourmet recipe?
Yes, the recipe is tagged as gourmet due to ingredients like brandy, fresh thyme, and heavy cream.
How many people does this recipe serve?
While not explicitly stated, the use of 4 steaks typically serves 4 people.
What should I do with the browned bits at the bottom of the pan?
Scrape them up while pouring in the brandy to incorporate those flavors into the sauce.
Can I use trimmed mushrooms?
The recipe specifically suggests leaving them untrimmed for the best results.
Is the garlic minced or chopped?
The recipe calls for the garlic cloves to be chopped.
What is the first step of the recipe?
Start by heating 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat.