Description
This steak and mushrooms recipe features pan-seared New York strip steaks topped with a creamy red wine mushroom sauce. It is made in one cast-iron skillet and ready in about 30 minutes.
Ingredients
Scale
For the steak
- 2 New York strip steaks, about 1 to 1½ inches thick
- 1 tablespoon olive oil, plus more as needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the creamy mushroom sauce
- ¼ cup red onion, finely chopped
- 1 cup button mushrooms, sliced
- ¼ cup dry red wine
- 1 teaspoon Dijon mustard
- ¼ cup heavy cream
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, plus more for serving
Instructions
- Preheat the oven to 400°F. Pat the steaks completely dry and season generously with salt and black pepper.
- Heat a large cast-iron skillet over high heat until very hot. Add the olive oil.
- Sear the steaks for 2 to 3 minutes per side, flipping once, until a deep brown crust forms.
- Transfer the skillet to the oven and cook for 4 to 6 minutes or until the steaks reach your preferred internal temperature. For medium-rare, remove them at approximately 125°F to 130°F.
- Transfer the steaks to a cutting board, tent loosely with foil and let them rest.
- Carefully return the skillet to the stovetop over medium heat. Add a little more oil if needed, followed by the red onion. Cook for 2 to 3 minutes, until softened.
- Add the mushrooms and cook for 4 to 5 minutes, until their moisture evaporates and the edges begin to brown.
- Add the red wine and scrape the browned bits from the bottom of the skillet. Simmer briefly, then stir in the Dijon mustard and heavy cream.
- Simmer gently for 2 to 3 minutes, until slightly thickened. Season with salt and pepper, then stir in the parsley.
- Slice the steaks against the grain and spoon the creamy mushroom sauce over the top. Garnish with additional parsley and serve.
Notes
- Cooking time will vary depending on the steaks’ thickness.
- Use an instant-read thermometer for the most reliable results.
- The skillet handle will remain extremely hot after it comes out of the oven. Keep an oven mitt over the handle while making the sauce.
- For the best browning, avoid crowding the mushrooms and allow their moisture to evaporate before adding the wine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American