Best Pan Seared Strip Steak With Mushrooms Recipes

Pan-Seared Strip Steak with Mushrooms image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

1 tablespoon safflower oil, plus more if needed
4 boneless New York strip (shell) steaks (6 ounces each), 1/2-inch thick
Coarse salt and freshly ground pepper
1/4 pound cremini mushrooms, cut into 1/4-inch-thick slices
1/4 pound shiitake mushrooms, cut into 1/4-inch-thick slices
1 cup homemade or store-bought low-sodium chicken stock
2 teaspoons Dijon mustard
1 tablespoon chopped fresh herbs (such as parsley, thyme, or chives), for garnish

Steps:

Heat oil in a 12-inch skillet over medium-high heat. Season both sides of each steak with salt and pepper. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. (Do not flip steaks more than once.) Add more oil if needed. Transfer to a plate. Cover, and let rest at least 5 minutes.
Add mushrooms to drippings in skillet, and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add stock and juices from plate to skillet. Bring to a boil, scraping up brown bits. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes. Pour sauce over steaks, and sprinkle with herbs.

Pan-Seared Steak With Mushroom-Merlot Sauce image

Provided by lazyme

Categories Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 (10 ounce) rib eye steaks, 10-ounces each
salt, to taste
2 teaspoons pepper, coarsely-ground
2 tablespoons vegetable oil
3 tablespoons unsalted butter, chilled
6 ounces shiitake mushrooms, stemmed, cut into 1/2-inch pieces
1 shallot, thinly sliced
3/4 cup merlot
1 tablespoon fresh thyme, chopped

Steps:

Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere.
Heat oil in heavy medium skillet over medium-high heat.
Add steaks; cook to desired doneness, about 3 minutes per side for medium.
Transfer steaks to 2 plates (do not clean skillet).
Add 1 tablespoon butter to pan.
Add mushrooms and shallot; sauté 2 minutes.
Add wine and thyme and boil until wine is reduced by half, about 2 minutes.
Remove from heat.
Whisk in 2 tablespoons butter, 1 tablespoon at a time.
Season sauce with salt and pepper.
Pour over steaks.