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NY Strip Steaks with Sautéed Mushrooms

Source of Recipe

From "Basic to Brilliant, Y'all" by Virginia Willis


Recipe Introduction

"My grandfather raised grass-fed cattle when I was growing up. He put a salt lick, a block of salt provided as a nutritional supplement, out in the pasture for them, but the only corn they ever saw was the cobs tossed out after one of Meme's mammoth corn 'puttin' up' sessions. Steaks from grass-fed cattle aren't as marbled with fat as the rib-eye and strip steaks from corn-fed cattle. Rib-eye steaks are one of the more popular—and expensive—steaks. NY strip steaks are also known as Texas, Kansas City, or just plain old strip steaks. They are still more pricey than skirt steak, but not as expensive as rib-eye steaks. They are cut from the loin after the tenderloin is removed. The remaining muscle, known as the shell, is cut into strip steaks. The meaty flavor of mushrooms is a natural partnership with a flavorful, meaty steak."

List of Ingredients

â—¦ 4 6- to 8-ounce boneless NY strip steaks (about 1 inch thick)
â—¦ Coarse salt and freshly ground black pepper
â—¦ 2 tablespoons canola oil
â—¦ 1 pound mixed mushrooms (such as cremini, chanterelle, morel, shiitake, and white button), sliced
â—¦ ¼ cup dry red wine
â—¦ ¼ cup homemade beef stock or reduced-fat, low-sodium beef broth
â—¦ 1 tablespoon unsalted butter (optional)


Recipe

Remove the steaks from the refrigerator and allow to come to room temperature, about 20 minutes. Pat dry with paper towels and season with salt and pepper.

Heat 1 tablespoon of the oil in a large skillet over high heat until it is shimmering. Add the steaks and cook for 3 to 4 minutes per side for medium-rare. Transfer the steaks to a cutting board, preferably with a moat to catch the meaty juices. Tent with foil to rest and let the juices redistribute.

Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the wine and stock to the skillet. Cook until slightly reduced, about 3 minutes. Tip any accumulated juices from the resting meat into the skillet. Remove the skillet from the heat. Add the butter and swirl to combine. Taste and adjust for seasoning with salt and pepper. Serve the steaks topped with the mushroom wine sauce.

Serves 4