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New York Strip Steak with Wild Mushrooms and Herby Butter

Bychefpatty

New York Strip Steak with Wild Mushrooms and Garlic-Thyme Butter

Print Recipe
Servings 4 Servings

Ingredients
  

  • Garlic-Thyme Compound Butter:
  • 8 tablespoons (1 stick) butter, softened
  • 6 sprigs fresh thyme, leaves removed and finely chopped
  • 3 garlic cloves, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • Mushrooms:
  • 2 tablespoons olive oil
  • 12 ounces wild mushrooms, or mushrooms of choice
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 2 tablespoons thyme compound butter
  • Steaks:
  • 4 (6-8 oz. each) New York strip steaks, let sit for 30 minutes prior to cooking
  • 2 teaspoons kosher salt
  • ½ teaspoon cracked black pepper
  • 2 tablespoons neutral flavored oil, such as canola, grapeseed, or safflower oil
  • 2 tablespoons garlic-thyme compound butter, plus more to taste

Instructions
 

  • Preheat the oven to 450°F.
  • To make compound butter, mix together the softened butter, fresh thyme, garlic, salt, and black pepper in a small bowl.
  • To make the mushrooms, heat olive oil in a large skillet over medium-high until just beginning to smoke. Add mushrooms in a single layer. and cook, undisturbed, until bottoms are golden brown, about 3 minutes. Season with black pepper, give them a stir, and continue to cook until golden brown all over, about 3 more minutes. Reduce heat to medium, season with salt, and add garlic-thyme compound butter. Spoon foaming butter over mushrooms until butter smells nutty, about 4 minutes. Remove mushrooms with a slotted spoon.
  • Season the steaks on both sides with salt and pepper to taste.
  • To make the steaks, heat neutral oil in the same skillet used for the mushrooms over high heat. Place the strip steaks in the pan in a single layer. Cook for 3-4 minutes per side or until deep golden brown. Add 2 tablespoons of garlic-thyme compound butter to the skillet. Spoon the butter mixture over the steaks. Place the skillet in the oven and bake for 5-7 minutes or until a meat thermometer registers 140°F for a medium steak.
  • Remove the skillet from the oven. Let the steaks rest for 5 minutes. Spoon the pan drippings over the steaks, then slice and serve with the mushrooms and extra butter, if desired. Enjoy!

Notes

You can also grill the steaks on your outdoor grill.
Preheat the grill to high heat. 
Season steaks with salt and pepper and brush on both sides with neutral oil. Place the steaks on the hot grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill for an additional 3 to 5 minutes or until a meat thermometer registers 140°F for a medium steak. 
Rare- 125ºF
Medium Rare- 135ºF
Medium- 145ºF
Medium Well- 155ºF
Well Done- 160ºF

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