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Ingredients
- 2 8-ounce Strip Steaks
- Salt and Pepper to taste
- Olive Oil
- 1/4 pound Bacon (sliced 1/2-inch thick)
- 1 8-ounce container of Button Mushrooms (sliced 1/4-inch thick)
- 1/2 Onion (sliced thinly)
- 2 Garlic cloves (finely minced)
- 1 12-ounce can of Beer
- 1/4 cup Sour Cream
- 1/4 cup Parsley (leaves picked)
Preparation
Step 1
Take the strip steaks out of the fridge 30 minutes prior to use. Season the steaks generously with salt and pepper and drizzle with olive oil.
Heat a medium-sized cast iron pan over medium-high heat and a saute pan over medium-high heat. Put steaks in the cast iron pan and cook 3 to 4 minutes on each side, or until deep golden brown. Take the steaks out of the pan and let rest for at least 10 minutes.
In another saute pan, add about 3 tablespoons of olive oil and add the bacon. Let crisp for 2 to 3 minutes. Add the mushrooms and toss to coat. Let brown for another 2 to 3 minutes. Add the onions and garlic and season everything with salt and pepper. Toss and cook for 1 to 2 minutes longer, until the onions begin to wilt. Add the can of beer and bring to a simmer. Reduce by half.
Off the heat, add the sour cream and stir to emulsify. Replace the pan on the heat and bring back up to a simmer. Taste and adjust for seasoning. Add the parsley, stir to incorporate, and take the pan off the heat.
When the steak has rested, slice and plate. Pour the mushroom sauce over the steak and serve.