BONE-IN NY STRIP WITH WILD MUSHROOM CREAM STEAK SAUCE
BONE-IN NY STRIP
2 SRF Black Label™ Bone-In NY Strip Steaks Buy Now
Diamond Kosher Salt
WILD MUSHROOM CREAM STEAK SAUCE
1 pound mixed mushrooms: cremini, oyster, shiitake, trumpet, enoki, shimeji, maitake. Sliced or torn into smaller sections
3 tablespoons butter
3 garlic cloves minced
1/2 cup chicken broth
1 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Bring defrosted steaks out of the fridge 30 minutes before cooking, so they are room temperature.
Preheat the oven to 350 degrees.
Heat a large skillet until the pan is slightly smoking. Place the steaks down on the side fat cap to render the fat in the pan and create a seasoning base.
Place steaks flat down in the pan and rotate sides every minute for 8 minutes. This will cook the steaks more evenly.
Take the skillet and place into the oven.
Once steaks have reached a temp of 130 degrees, pull them from the oven and pan, and let them rest on a wire rack for 10-15 minutes.
Plate and top with wild mushroom cream sauce and serve family style.
In a large skillet melt butter over medium-high heat and add mushrooms and garlic stirring until mushrooms have browned 5 minutes. Add the broth, cream, Dijon, and Worcestershire and cook down until the sauce thickens another 5-8 minutes. Taste and season with salt and pepper. Top mushrooms sauce with steaks or serve on the side.