New York Strip Steak with Brandied Mushrooms
Elevate your next dinner with this New York Strip Steak with Brandied Mushrooms recipe, a true showstopper for steak lovers. Featuring tender, juicy New York strip steaks seared to perfection and topped with a rich, creamy mushroom sauce infused with the bold flavor of brandy, this dish is all about indulgence. The skillet-cooked steaks boast a beautifully golden crust, while the sautéed cremini mushrooms and deglazed brandy sauce add depth and sophistication. With a dash of heavy cream and a sprinkling of fresh parsley for garnish, this restaurant-quality meal comes together in just 35 minutes, making it perfect for elegant entertaining or a luxurious weeknight treat. Whether you're looking to impress your guests or simply savor a gourmet experience, this recipe delivers in both flavor and flair. Perfectly paired with roasted vegetables, a fresh salad, or creamy mashed potatoes!
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Recipe Information
Ingredients
- 2 pieces (12 oz each) New York strip steaks
- 1.5 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 1 medium (finely chopped) Shallot
- 2 cloves (minced) Garlic
- 8 oz (sliced) Cremini mushrooms
- 1 cup Brandy
- 0.25 cup Heavy cream
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Pat the New York strip steaks dry with a paper towel. Season both sides generously with kosher salt and freshly ground black pepper.
Heat a large, heavy skillet (preferably cast iron) over medium-high heat. Add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter to the pan.
When the butter is melted and beginning to brown slightly, place the steaks in the skillet. Sear the steaks undisturbed for 3-4 minutes per side until a golden-brown crust forms.
For medium-rare, cook the steaks to an internal temperature of 130°F (54°C). Adjust cooking time as needed for desired doneness. Once done, transfer the steaks to a plate and tent with aluminum foil to rest.
Using the same skillet, reduce the heat to medium. Add the remaining olive oil and butter to the pan.
Stir in the finely chopped shallot and minced garlic. Sauté for 1-2 minutes until fragrant and softened.
Add the sliced cremini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and their moisture has evaporated.
Carefully pour in the brandy, scraping the bottom of the pan with a wooden spoon to deglaze and lift any browned bits. Simmer for 2-3 minutes until the alcohol cooks off and the liquid reduces slightly.
Stir in the heavy cream and cook for another 1-2 minutes until the sauce thickens slightly. Taste and adjust seasoning with additional salt and pepper if necessary.
Plate the steaks and spoon the brandied mushrooms and sauce over the top. Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.1 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1408 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
