New York strip steak: tender, beefy, basted with garlic butter and served with a mushroom cream pan sauce. My hubby’s favorite way to have steak, you’ve got to try it!
My mother-in-law took Grey for a sleep over (let me tell you how excited that boy gets about spending time with his grandparents and uncles!) Father’s Day weekend, so I made something special that Brian really wanted. He’s a meat and potatoes man, so what’s more perfect than a medium rare New York strip and garlic parm smashed potatoes?
Steaks are ‘any occasion that pops up’ food.
Valentine’s Day? Steak.
Mother’s and Father’s Days? Steak.
Christmas? Prime Rib….aka dino-steak.
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We love a good steak. And by steak, I mean rib-eye, NY strip, filet mignon, a nice tomahawk porterhouse that’s like 40 oz. The ones served at the good steakhouse with the wood walls and there’s usually truffled-something and lobster mac and cheese lurking somewhere in the menus.
Sure, skirt steak and flank steak are all ‘steak’ but they’re not the kind you think of when you think ‘steak’. They’re quick cooking, more affordable, often tough and need to be tenderized, and more suited for things like being put in tacos, grilled hot and quick for carne asada.
NY strip steaks are usually more Brian’s choice for date night in; they’re a flavorful cut, beefier than a filet mignon and they have that fat cap over side, which is rendered down in the pan, rather than the looser integrated fat that’s often in a ribeye.
I like to pan sear them over high heat, but I like mine blue, while my husband just got into medium rare. He didn’t know the amazing, flavorful goodness that was a medium rare steak until I mentioned it’s how Gordon Ramsay eats steak.
Brian is sold on anything ‘Gordon Ramsay’.
Using a meat thermometer is the best way to make sure your steak is up to your desired temperature, I highly suggest investing in one for the perfect steak.
If you eat steak over medium, and especially a leaner cut like a New York strip or a Chateaubriand or filet mignon, just go buy an inexpensive piece of meat. Overcooking will lead to dry, flavorless, chewy (and not in a good way) steak…aka steak that needs a sauce (or ketchup) rather than just be accompanied by an optional sauce.
And…well, what’s the point of buying a nice, expensive piece of meat if you don’t get to enjoy it in all it’s tender, juicy, buttery glory?
Like I said, this is Brian’s meal, so after this butter-basted New York strip is set to the side to rest, the awesome, flavorful fond is deglazed from the pan and creates a wonderful mushroom cream sauce. It’s absolutely delicious and Brian just cannot stop talking about this sauce, it’s rich and creamy and really, they make the perfect pair.
I also served with lemony sauteed asparagus, and crispy smashed garlic parmesan potatoes. Yum. But you can enjoy this with anything you like, dinner rolls, mac and cheese, a salad…
Definitely the perfect date night dinner…or in this case, Father’s Day dinner.
Looking for a side dish to serve with this? Check out:
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- 2 (1-1/2 inch) thick New York Strip Steaks
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 2 tablespoons grapeseed or vegetable oil
- 4 tablespoons butter
- 6 cloves garlic peeled and smashed
Mushroom Cream Sauce
- 1/4 cup beef stock
- 1 cup sliced cremini or button mushrooms
- 1/2 cup heavy cream
- Juice of 1/2 lemon
- Salt and pepper to taste
- Let steaks rest at room temperature for 1 hour on a wire rack (preferably) or on a plate, seasoned on all sides with salt and pepper, before searing. Pat steaks dry on all sides with paper towel to ensure a flavorful crust forms while cooking.
- Heat a large cast-iron skillet or large steel pan over medium-high heat with 2 tbsp grapeseed oil or vegetable oil. When the pan begins smoking, 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, then reduce the heat to medium.
- Add 4 tablespoons of butter and smashed garlic cloves to the pan. Baste the steaks: using heat resistant oven gloves or a pan handle cover so you don't burn your hands, very carefully tilt the pan toward you so the butter and garlic pools in the pan, pour the butter over the steaks generously with a large spoon.
- Baste constantly while cooking for 1 to 2 minutes (rare-ish, medium rare), or until the steaks are done to your liking. With your tongs, hold the steak on it's side and hold the fatty side to the pan for 30 seconds to render the fat until it's golden brown. Set steaks on a plate to rest, pouring most of the pan juices over the steaks and sitting about 3 garlic cloves on top of the steaks while resting.
- While the steaks are resting, sauté the mushrooms and remaining garlic in the remaining pan juices on medium heat, then cook until browned and soft. Add the beef stock and cream, add lemon juice and let simmer down for about 5 minutes, stirring occasionally, then season with salt and pepper to your taste.
- Serve steak with the mushroom cream sauce immediately.