Prep Time  15minutes
Cook Time  10minutes
Total Time  25minutes

Steak and Mushrooms

When I talk to people about cooking steak at home, two things frequently (and I don’t understand why) come up.  First, that cooking steak is hard.  Second, that steak, is steak, is steak…there’s no real differentiation.  Well I’ve addressed the first point before; cooking steak (in fact most red meat) is not hard if you understand a few basic techniques.  Below you can link over to my five simple rules for a cooking a great steak - if you need a bit of advice.  As for making steaks more interesting, I look to the sides and seasonings.  In this recipe video, I show you how to cook a New York Strip Steak with sautéed mushrooms that is both tasty and interesting.  The mushrooms provide a great contrast in texture, and flavor, especially when mixed with the drippings from the steak…they taste awesome.

Recipe Overview and Keys to Success

Cooking steaks is much simpler than most people think, and this recipe is no exception.  There's really only three ingredients, how hard could it be?  Just be careful of these few things:

  1. Make sure to cook the steak to the right temperature by following The Five Keys to a Perfect Steak; I like my steaks no further than medium, but regardless of your preference these rules will help you out
  2. The mushrooms will take much longer to cook than the steak, so start with them first, as they can be "held" at room temperature or on low heat for 15 - 20 minutes while you cook the steak.  Doesn't matter what kind of mushrooms you use, just use good quality ones.
  3. Don't overdo the vinegar in the mushrooms; you want just a bit of extra flavor, not pickled mushrooms

Ingredients for Steak & Mushrooms (for 2)

  • 2 8oz to 10oz New York Strips (but you can do this with any cut of meat)
  • 1 pound of mushrooms (I’ve used King Trumpet mushrooms but you can use any, Shitake are great and widely available)
  • 2 sliced shallots
  • A “glug” (call it 2ish tablespoons) of Sherry (or balsamic) vinegar

Making the Steak & Mushrooms

  • Believe it or not, the mushrooms will take much longer to cook than the steak; so you’ll want to cook them first (they can also be held at room temp while you cook the steak)
  • Chop the mushrooms into large bite size pieces - about 2 inches
  • Heat a large sauté pan and add olive oil to coat
  • Add the mushrooms to the pan once it's at high temperature; season with salt, and toss to coat
  • Turn the heat to medium, and let the mushrooms cook on one side for about 10 minutes, until they have turned golden brown; you can check the progress every couple minutes, but don’t constantly toss/turn them
  • While they are browning slice a shallot
  • Once browned on one side, toss the mushrooms around so the other side can brown
  • Add the sliced shallot; and cook for another 10 minutes (or until the shallot is soft) over medium heat; you may need to add a bit more olive oil on the pan, as mushrooms tend to soak up oil
  • You can put the mushrooms on low heat and hold them in the pan if they get nicely browned all around & the shallots softened before your steak is ready
  • For the steaks, heat another pan on high heat until it begins to smoke; add some olive oil
  • Place your room temperature, salt and pepper seasoned steaks in the pan to sear on the one side
  • Don’t turn, or even touch the steaks.  Let them cook for at least 3 minutes
  • Once nicely browned on one side, turn your steaks over to sear the other side
  • Depending on the thickness of the steak, your total cooking time will vary; and you may want to finish the steaks in a pre-heated 400 degree oven; again consult the five rules
  • Once cooked, set the steaks aside in a warm spot to rest for a few minutes
  • Bring your mushrooms back up to a high heat so we can deglaze with the sherry vinegar
  • Once hot, add the vinegar and toss with the mushrooms
  • Taste and add salt and pepper if needed
  • Plate up the steaks with the mushrooms spooned over the top

Steak and mushrooms is a great combo.  It's common is steakhouses, make them common at home.  These mushrooms can also easily make a sauce if you’d like, by adding some chicken or beef stock with some red wine and reducing, but I think they are just great as is.  You can garnish with a bit of finely chopped parsley or chive over the top too.  Leave me a comment to let me know how it goes, and I hope you enjoy it!!

Steak and Mushrooms Recipe

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