New York Strip Steak with Shiitake Mushrooms

Yay, A Couples Steak Dinner!

A Wegman’s run today resulted in a negotiation that allowed red meat, but not a well-marbled ribeye that I love, but a nice beautiful lean New York Strip with less fat. Respect.

First, pat dry the steak on both sides until there is no moisture. Then apply kosher salt and let it rest. This will draw out the moisture, and then pat it down again. The goal is to get the driest meat that you can before searing. Otherwise it will steam.

With this done, apply a bunch of fresh crushed black pepper.

In a cast iron skillet, melt a tablespoon of grass-fed butter and a table spoon of olive oil. When it begins to smoke, add the driest beef you can conjure. Cook medium-high for a big sizzle for about 3-5 minutes, depending on the depth of your meat. You want a solid sear.

Add two tablespoons of butter, just as it melts, flip the steak. Add 4-8 cloves of smashed garlic and a handful of thyme.

Then add 6-8 oz of Shiitake mushrooms (or any mushrooms). After a minute or two, spoon the butter/garlic/thyme mixture over the steak and mushrooms. Stir the mushrooms. Spoon again.

Move the pan off-heat and let rest in the juices. Thin slice against the grain and serve.

We served ours with an air-fried baked potato topped with steamed broccoli.

The result is a perfectly cooked steak, full of flavor, and mushrooms that are just as good as the steak.