Pan Seared New York Strip Steak with Red Wine Mushroom Ragout
A steakhouse classic, this recipe dresses a prized cut of beef with a creamy mushroom sauce and a hint of red wine to balance richness and acidity.
Cooking Steps
1. Add the Butter and Thyme to a Preheated Pan
Preheat the pan to 375°F/ 190°C (medium). Once preheated, add the butter and thyme and melt completely.
- Unsalted Butter(to sauté)1 Tbsp.
- Thyme1 sprig
2. Add and Cook the Mushrooms
Add the mushrooms to the melted butter and cook for 2-3 minutes or until golden brown. Stir frequently.
- Cremini Mushrooms(thinly sliced)1 cup
3. Add and Cook the Garlic and Shallots
Cook the aromatics for 2 minutes or until they soften making sure they don't brown.
- Shallots(thinly sliced)1 ¼ Tbsps.
- Garlic Clove(thinly sliced)1
4. Add and Reduce the Wine
Reduce without stiring for 30 seconds to 1 minute or until the wine has almost evaporated.
- Red Wine¼ cup
5. Add and Reduce the Beef Broth
Add and reduce the beef stock for 1 to 2 minutes without stirring or until the stock has reduced 3/4 of the way. {i can change this video for the "adding the stock" video just like the wine step. whichever you prefer}
- Beef Broth¼ cup
6. Gradually Whisk in the Butter
Turn the heat off then vigorously whisk the butter into the sauce until it has completely melted and the sauce has thickened.
- Unsalted Butter(diced, cold)3 Tbsps.
7. Season the Sauce
Stir in the salt, pepper and vinegar. You may remove the thyme at this time.
- Sherry Vinegar½ tsp.
- Black Pepper(freshly cracked)3 turns
- Kosher Salt½ tsp.
8. Add the Parsley
Stir the chopped parsley into the sauce.
- Parsley Leaves(finely chopped)½ Tbsp.
9. Reserve the Sauce and Wash the Pan
Transfer the sauce into a small bowl. To keep warm, wrap the bowl tightly with foil until ready to serve. Wash the pan before continuing.
10. Add the Oil While Preheating the Pan
Add the oil and preheat the pan to 435°F/ 225°C (high).
- High Heat Oil(grapeseed, vegetable, canola)2 Tbsps.
11. Dry and Season the Steak
Using a paper towel thoroughly dry the steak then, generously season the steak with kosher salt and black pepper.
- New York Strip Steak
- Kosher Saltas needed
- Black Pepper(freshly craked)as needed
12. Add and Sear the Steak
Place the steak in the center of the preheated pan. Sear the steak for 2 minutes on each side. While the steak sears, prepare a plate or tray lined with paper towels.
13. Cook and Baste the Steak
Lower the temperature to 375°F/ 190°C (medium-high) and cook the steak for 4 minutes and 15 seconds on each side. Add the garlic and thyme and baste the steak periodically on the second side by spooning some hot oil over the steak.
14. Remove the Steak
Turn off the heat and transfer the steak to the plate lined with paper towels.
15. Rest the Steak
Allow your steak to rest for 6 minutes. This will help prevent the steak from drying out by letting the juices redistribute.
16. Season and Slice
After resting the steak, season it with a pinch of fleur de sel and slice then divide the steak between two plates.
- Fleur de Selas needed
17. Sauce the Steak
Spoon the sauce over and around the steak.
18. Garnish and Serve
Finish the dish with picked parsley and a few turns of black pepper.
- Black Pepper(freshly cracked)as needed
- Parsley Leaves6
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