One-Pan New York Strip Steak with Mushroom Sauce
New York Strip is another term for strip loin steak. This simple pan-seared strip loin recipe is an easy and tasty way to highlight this tender cut of beef.
Frontière Natural Meats’ organic beef strip loin steak is our choice for this recipe.
One-Pan New York Strip with Mushroom Sauce
Makes two steaks with mushroom sauce
For the steaks:
2 Frontière Natural Meats’ organic beef strip loin steaks
3 Tbsp butter, separated
Salt and pepper to taste
For the mushroom sauce:
8 oz mushrooms
2 tsp minced garlic
1 Tbsp flour
1 cup beef broth
1/2 Tbsp Worcestershire
Remove thawed steaks from the refrigerator and allow to come to room temperature, about 30 minutes. Season generously with salt and pepper.
Meanwhile, wash and slice the mushrooms. (We recommend placing the mushrooms in a bowl of clean water, gently rubbing off any dirt or debris with your hands, then rinsing thoroughly and drying on a towel. Cut off the very bottom of the stems, then slice the mushrooms and set aside.)
Heat a cast-iron pan over medium-high heat. Add 2 Tbsp butter. Place the steaks in the pan and cook over medium-high heat for 3 to 5 minutes on each side or until desired doneness. Remove from pan and set aside to rest.
Keep the pan over medium-high heat and add the other 1 Tbsp of butter to the pan drippings. Once melted, add the sliced mushrooms. Cook for 3 to 5 minutes until brown and softened.
Add garlic and cook 1 minute more. Stir in flour until all mushrooms are coated. Then add broth and Worchestershire sauce. Bring the sauce to simmer and cook until thickened, about 3 minutes. Salt and pepper to taste.
To serve, pour the warm sauce over the rested steaks and serve with your favorite vegetable.