- 10 mins
- 25 mins
Ingredients
- Sauce:
- 4 7-oz. 1-inch thick NY strip steaks
- 1 pinch of salt
- 1 pinch of cracked pepper
- 2 tablespoons olive oil, divided
- 4 tablespoons butter, divided
- 6 garlic cloves lightly crushed with the back of a knife, divided
- 6 - 8 thyme sprigs, divided (or rosemary or parsley)
- 2 cloves garlic crushed
- 1-2 teaspoons Worcestershires sauce
- 1 cup sliced brown mushrooms
- 1/2 cup light cream or heavy cream
Preparation
Step 1
Before cooking, allow steaks to stand 30 minutes at room temperature. Then season all sides with salt and pepper.
Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. When pan begins smoking, lay the steaks into the pan away from you, in batches of two and cook 3 minutes on each side or until browned.
Reduce heat to medium-low; add 2 tablespoons butter, 3-4 springs, and 3 garlic cloves to the pan. Allow the butter to foam a little and baste the steaks (use an oven mitt, hold pan Han die and very carefully tilt pan toward you so butter pools in the pan, and baste steaks with a large spoon. Baste constantly while cooking for an additional 2-2 minutes, or until the steaks are done to your liking.
Discard the sprig and garlic fry the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steaks, then remove them an let rest. (Discard the thyme and garlic, but leave the second lot of pan juices in the pan.)
While steaks are resting, add the crushed garlic to the buttery juices in the pan. Sauce on medium heat for 30 seconds until fragrant nt. Add the vinegar and Worcestershire and mushrooms and cook until soft, then add the cream. Season with salt and pepper to your taste.
Serve steak with the mushroom sauce.https://cafedelites.com