New York Strip Steak With Brandied Mushrooms Recipes

Steps:

• Heat 1 T of the oil in large skillet over medium-high heat.
• Season steaks with 1 t of the salt and 1/4 t of the pepper.
• Place steaks in the hot pan and cook, turning to brown both sides, about 3-4 minutes per side for medium-rare.
• Remove steaks and cover loosely with foil to keep warm.
• In same skillet, add the remaining 1 T oil.
• Add mushrooms and cook, stirring for 10-15 minutes, until mushrooms are golden and soft.
• Add thyme, 1/4 t salt and garlic and cook for 2 more minutes.
• Remove mushrooms with a slotted spoon; place in a bowl.
• In same skillet, add brandy and cook until brandy is almost evaporated, about 1 minute.
• Add cream and cook 2-3 minutes, until slightly thickened.
• Return mushrooms and their juices to the pan and simmer for 2 more minutes.
• Season with the remaining 1/4 t salt and 1/4 t pepper.
• Serve with steak.

Steps:

• Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot.
• Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil.
• Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits.
• Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.

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.

Steps:

• To prepare the steaks: Rub steaks with garlic clove, salt and cracked pepper. Marinate in Worcestershire sauce for 1 hour, minimum.
• To prepare the ragout: Grill mushrooms whole, then coarsely chop into 3/4-inch cubes. Pour olive oil in pan, add mushrooms and shallots, and saute until soft. Add tomatoes, heavy cream, and stock. Simmer and reduce for about 10 minutes. Add herbs and seasonings and remove from heat. Keep warm if using immediately.
• To cook steaks and prepare cognac butter: Sear steaks in a heavy skillet on high heat to desired temperature, remove from heat. Add cognac and flame off, then whisk in the butter.
• Place mushroom ragout on plate. Cut steaks across the grain into 1/2-inch slices. Fan steaks on top of ragout and drizzle with cognac butter. Garnish as desired. Serve immediately.

Steps:

• Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.
• Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.
• Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.
• Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
• Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.
• Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
• Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
• Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.
• Serve the steak alongside the Chimichurri Sauce.