Pan Seared New York Strip Steaks with Mushroom Cream Sauce

overhead view of a cast iron pan with seared and sliced steak with pan sauce

4.92 from 23 votes

Pan Seared New York Strip Steaks with Mushroom Cream Sauce

Learn the best way to pan sear New York strip steak, in a hot pan and finished in the oven! Make a perfect, juicy, medium-rare steak like a professional chef with a creamy bourbon mushroom sauce for a luxurious date night at home or for a fancy weeknight dinner.

Prep Time10

Cook Time30

Salting Steaks30

Total Time1 10

Course: Dinner

Cuisine: English

Servings: servings

Calories: 221kcal

Author: Eden Westbrook

Ingredients

Pan Seared NY Strip Steaks

2 (12 ounce) New York strip steaks 1.5 to 2 inches thick
2 teaspoon kosher salt
2 tablespoon vegetable oil or other high smoke point oil like canola, grapeseed, or avocado oil

Mushroom Cream Sauce

2 tablespoon butter
8 ounces cremini mushrooms sliced
¼ cup yellow onion diced (about ½ large onion)
1 tablespoon garlic minced
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
½ ounce good bourbon or cognac or brandy
1 teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
½ cup beef stock low sodium
¼ cup heavy cream
1 tablespoon 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.
2 (12 ounce) New York strip steaks, 2 teaspoon kosher salt
Heat a large cast-iron skillet over medium-high heat with 2 tablespoon 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.
2 tablespoon vegetable oil
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.
2 tablespoon butter, 8 ounces cremini mushrooms
Stir in the diced onions and cook for 3-5 minutes, until they are golden brown around the edges and translucent in color.
¼ cup yellow onion
Add the minced garlic and thyme to the pan and let sizzle for 1-2 minutes, until the garlic is very fragrant.
1 teaspoon fresh thyme leaves, 1 tablespoon garlic
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!
½ ounce good bourbon
Stir in the worcestershire sauce, dijon mustard, and beef stock. Let this come to a simmer and reduce the sauce for 3-5 minutes.
1 teaspoon Worcestershire sauce, ½ cup beef stock, ½ teaspoon Dijon mustard
Add in the cream and cook for another 2 minutes.
¼ cup heavy cream
Stir in the cold butter until full melted and mixed in. Give the sauce a taste and season with salt and pepper as needed.
1 tablespoon butter, kosher salt, black pepper
Slice the rested steak and serve the sauce over it with your favorite sides.

Nutrition