Butter-Seared NY Strip Steak with Roasted Mushroom Ragu
For the Steak:
- 2 (10 oz.) NY Strip Steaks
- 4 tbsp. Butter (cubed)
- Salt and Pepper to Taste
For the Ragu:
- 1 Cremini Mushroom (quartered)
- 1 Cup Shiitake Mushrooms (sliced)
- 1 Cup Oyster Mushroom (cut into fork-ready pieces)
- 2 tbsp. Fresh Thyme (chopped)
- 2 tbsp. Extra Virgin Olive Oil
- 2 tbsp. Garlic (chopped)
- 2 tbsp. Shallot (sliced))
- 1 Cup Beef Stock
- 1/2 Cup Butter (cubed)
- Salt and Pepper (to taste)
1. Preheat oven to 450°. Mix the mushrooms, thyme, olive oil, and salt and pepper and place on a sheet pan and then into the oven. Bake for 10 minutes or until the mushrooms are crispy but still “meaty.” Reserve for the final stage of the dish.
2. In a sautée pan, melt the butter over medium heat, season your steak with salt and pepper and add to the pan. Sear steaks for 3-5 minutes on each side (depending on your desired temperature). Make sure to constantly baste the steak with the butter while searing.
3. Once the steaks are finished, remove from the pan and add the garlic and shallot and cook lightly in the butter sauce. Add the mushrooms to the pan and then the beef stock. Scrape the charred bits from the original sear while the liquid comes to temperature. Once the mixture has come to a boil and the bottom of the pan has no bits from the sear left, whisk in the cubed butter and chives until fully incorporate and serve on top of the steaks.
Tip: When pan searing and basting your steaks, make sure to allow the bottom of the pan to stay above the source of heat. A common mistake when butter-searing your steak is lifting the pan from the heat and leaving undercooked steaks and burnt butter.
Total prep/cooking time: 20 minutes
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