New York Strip Steak

Few dishes are as satisfying as a perfectly seared New York Strip Steak served with green beans and mushrooms.

These juicy pan-seared steaks are accompanied by a medley of sautéed mushrooms and green beans in a rich garlicky sauce.

NEW YORK STRIP STEAKS – These boneless steaks are nice and thick with great beefy flavor. Their tender texture makes them ideal for getting a phenomenal sear. We’re using 8 oz portions.

SALT AND PEPPER – A good steak only needs some simple salt and pepper to let that rich meatiness shine.

OLIVE OIL – Olive oil helps create the caramelized exterior on the steaks. You can also use other oils, such as canola or avocado oil.

GARLIC – We’re using fresh garlic in this recipe.

MUSHROOMS AND GREEN BEANS – The perfect veggie medley to serve alongside the juicy steaks. The mushrooms soak up all of the flavor while the green beans provide a tender crunch.

VEGETABLE BROTH AND RED WINE – After searing the steaks, we deglaze the pan by adding veggie broth and red wine. This loosens all those caramelized, beefy bits from the bottom of the pan and blends them into a rich, flavor-packed sauce.

BUTTER – A few pats of butter get swirled into that pan sauce to make it velvety and luscious. As always, I recommend using unsalted butter.

PARSLEY – We use fresh parsley to add a vibrant pop of color and brightness to finish the dish.

1. Season the steaks with salt and pepper and cook in a heated skillet with olive oil for 4-5 minutes per side until medium-done.
2. Remove the steaks and cover with foil to rest.
3. In the same skillet, sauté garlic, then add mushrooms and green beans, cooking until tender. Add beef broth and optional red wine, simmer, and mix in the butter.
4. Serve the steaks with vegetables and sauce, and garnish with parsley if desired.

Serving Suggestions

MASHED POTATOES – This creamy and smooth side dish pairs wonderfully with the richness of the steak and the savory sauce.

CUCUMBER SALAD – This light and refreshing salad adds a fresh element to balance the hearty flavors of the steak.

ROASTED CHERRY TOMATOES – Bursting with sweetness, these tomatoes add a vibrant and juicy complement to the meal.

HONEY ROASTED SWEET POTATOES –

GLASS OF CABERNET SAUVIGNON – If you’re including red wine in the sauce, a glass of the same wine is perfect for enhancing the flavors of your steak dinner.

Planning and Leftovers

STORE – If you have any leftover steaks and sauce, store them in airtight containers
in the refrigerator for up to 3 days.

FREEZE – While the sauce’s texture may change slightly upon freezing, you
can freeze the sauce for up to 1 month. Thaw and reheat on the stove when ready
to use.

REHEAT – Gently warm the leftover steaks in a skillet over low heat to avoid
overcooking. Reheat the sauce on the stove over low heat, and if necessary, add a splash of broth or water to maintain the consistency.

Recipe Success Tips

MARINATING THE STEAKS – Marinate the steaks in advance with a simple mix of olive
oil, minced garlic, salt, pepper, and your favorite herbs for a few hours or overnight.
This can add extra flavor to the meat.

UMAMI – Enhance the umami flavor by adding a splash of soy sauce or
Worcestershire sauce to the sauce. These ingredients can deepen the overall
taste.

CHEESE – Consider melting a slice of your favorite cheese on top of the
steaks just before serving. Blue cheese or Gruyere are some of my favorites.

HERBS – Add fresh herbs like thyme or rosemary to the mushroom and
asparagus sauce for an extra layer of fragrance and flavor.

HOT SKILLET – To get a good sear, Make sure the skillet is hot before placing the steaks. A hot pan helps to lock in the juices and creates a flavorful crust on the steaks.