Strip Steak with Mushroom and Red Wine Sauce
Serves 2
A note about this sauce. If you are not a red meat eater I think it would be be good over chicken thighs or even rice.
Here is what you will need.
2 TBS olive oil
2 New York Strip Steaks (10 ounzes each) at room temperature
8 ounces sliced button mushrooms
1/2 medium onion, finely chopped
1 sprig fresh rosemary
2 cloves garlic, smashed
1 cup dry red wine
3 TBS butter
Kosher salt and fresh ground pepper
Trim excess fat from steak and season both sides liberally with salt and pepper.
Heat 2 TBS oil in a cast iron skillet. When the oil gets hot (medium -high heat) add the steaks, rosemary and garlic to the pan. I like steak medium rare so I seared them for about 3 1/2 minute per side.
When the steak is to your liking remove from skillet and set aside to rest. Remove rosemary and big chunks of garlic.
In the same skillet that you cooked your steak turn the heat down to medium and add the mushrooms and onions. You may need to add more oil. Cook them down until mushrooms and onions are starting to soften. Season with some salt and pepper.
Add the wine to the pan scraping off any brown bits on the bottom.
Let the wine reduce by half, about 7 minutes. Remove from heat and add in the butter. This will finish the sauce. Taste sauce and season if needed.
Top the steaks with the sauce and serve. Let's Eat!!