#shorts New York Strip Steak with Mushrooms & Red Wine Cream Sauce

Our mise en place for tonight’s dish is For the Steak 1 Thick Cut USDA Choice New York Strip Steak Salt & Fresh Cracked Black Pepper 2 Tablespoons of Sunflower Oil 1 Piece of Herb Butter A Pinch of Chopped Parsley And a Pinch of Sprouts for Garnish For the Mushrooms & Sauce ½ Stick of Butter 1 Small Yellow Onion Chopped 1 Small Package of Sliced Mushrooms 3 Sprigs of Fresh Thyme 3 Cloves of Fresh Garlic (or 1 Cube of Garlic Puree) 1 Cup of Red Wine 1 Cup of Beef Stock 1/2 Cup of Heavy Cream 2 oz of Fresh Squeezed Lemon Juice Salt & Pepper If possible, salt the steak 24 hours before cooking; if you can’t do it one day in advance, then at least one to two hours before cooking will work. The salt draws the moisture out of the steak, but then through osmosis, the salted moisture gets drawn back into the steak overnight so that the whole steak is seasoned; not just the outside. Pre-heat your oven to 425 degrees. In a cast iron skillet add a few tablespoons of sunflower oil. We’re using sunflower oil instead of olive oil because it has a higher smoke point and will not burn as easily as olive oil. We want the heat to be relatively high so that we can get a nice sear on our steak. Pat the steak dry with a paper towel. We want the steak to form a crust when it hits the pan; excess moisture will cause the steak to steam instead of sear, so dry off any moisture, and then add some fresh cracked black pepper to the steak. Press it in with your hand. Add the steak to the hot skillet and let it cook for three minutes and DON’T TOUCH IT ! We want the steak to form a nice crust; so don’t move it or mash it down. Just leave it alone and let it cook. Wow, listen to that sear! Once the top of the steak has cooked for three minutes, flip the steak over, put it in another part of the pan, and cook the bottom side for three minutes. Look at that crust! It’s perfect.. Remove the steak from the pan and place it on top of a sheet of aluminum foil. Add a piece of the fresh thyme and a piece of the herb butter to the top of the steak and then wrap it in the foil. Then place it in the oven and let it finish cooking for about seven to eight minutes. Once it’s done cooking in the oven, remove the steak from the oven but leave it in the foil. Back in the cast iron skillet, turn the heat down to low. We’re going to add in a few pieces of butter, and we don’t want them to burn. Immediately add in the chopped onions and sauté for five to six minutes. Add in the mushrooms next and sauté for 10 minutes. We want the mushrooms and onions to get nice and brown. Season with some fresh cracked pepper and give the onions and mushrooms a nice stir. Add in the fresh thyme next. Fresh thyme pops and crackles when it hits the hot pan. Add in the garlic and let it cook for only a minute. Garlic burns easily; so as soon as it gets fragrant, its done. Add in the juice of a squeezed lemon. Turn the heat up to medium high and add in the red wine, the heavy cream, and the beef stock, and let it simmer and reduce by half. Five to six minutes. Turn the heat off and allow it to cool for a few minutes, and add in a few pieces of cold butter and stir it in. In order to have smooth sauce to pour over the dish, we’ll use a strainer and a ladle to to strain the onions, mushrooms and garlic out of the sauce. Use a fork to help get the sauce through the strainer. Time to slice up our New York strip steak. We’ll use our trusted and sharp Wusthoff 8 inch classic chef’s knife for the job. We’ll plate our dish with mashed potatoes and asparagus; there will be a link in the description on how to make the best creamiest and cheesiest mashed potatoes, and crispy crunchy asparagus; Add the steak, top it with the mushrooms and red wine cream sauce, and you’re ready to serve. And there it is! New York strip steak with mushrooms and red wine cream sauce. Tender and juicy with creamy & cheesy mashed potatoes and crunchy asparagus. It was delicious! Until next time, Bon Appetit Ciao, Mark Here is a link on how to make garlic herb butter    • Garlic & Herb Compound Butter    The ...   Here is a link on how to make “mashed potatoes with a twist”    • Mashed Potatoes with a Twist... How t...