Best 6 New York Strip Steak With Brandied Mushrooms And Fresh Thyme Recipes

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Indulge in a culinary masterpiece with our New York strip steak recipe, an exquisite dish that tantalizes the taste buds with its robust flavors. Perfectly seared to your desired doneness, the succulent steak is complemented by a decadent sauce made with brandy, mushrooms, and fresh thyme. This harmonious blend of ingredients creates a symphony of flavors that will leave you craving more.

Our comprehensive guide includes step-by-step instructions, ensuring that even novice cooks can achieve restaurant-quality results. Discover the art of searing a steak to perfection, achieving that beautiful crust while maintaining a tender and juicy interior. The brandy-mushroom sauce is a culinary masterpiece in its own right, with a rich and savory flavor that elevates the steak to new heights.

Whether you're hosting a special occasion dinner or simply seeking an elevated dining experience at home, our New York strip steak with brandied mushrooms and fresh thyme recipe is sure to impress. With its combination of classic techniques and modern flair, this dish is a testament to the culinary artistry that can be achieved in your own kitchen.

In addition to the main recipe, we've also included a collection of complementary dishes to complete your meal. From roasted asparagus with garlic butter to a refreshing arugula salad with balsamic vinaigrette, these recipes offer a range of options to suit your preferences and dietary needs.

So gather your ingredients, prepare your palate, and embark on a culinary journey that will leave you and your loved ones savoring every bite.

Let's cook with our recipes!

NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS



New York Strip Steak With Brandied Mushrooms image

Make and share this New York Strip Steak With Brandied Mushrooms recipe from Food.com.

Provided by CookingONTheSide

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
4 (10 ounce) boneless New York strip steaks, each 1-inch thick
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
2 lbs white button mushrooms, left whole and untrimmed
1/2 teaspoon fresh thyme leave
3 garlic cloves, chopped
1/4 cup brandy
1/2 cup heavy cream

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.

Nutrition Facts : Calories 903.8, Fat 62.5, SaturatedFat 25.6, Cholesterol 270.4, Sodium 1042.8, Carbohydrate 9.2, Fiber 2.4, Sugar 4.5, Protein 66.2

NEW YORK STRIP STEAK WITH RED WINE MUSHROOM SAUCE



New York Strip Steak with Red Wine Mushroom Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons olive oil
2 (10 to 12-ounce) New York strip steaks, about 3/4-inch thick
Kosher salt and freshly ground pepper
8 ounces cremini mushrooms, sliced
1 shallot, finely chopped
2 teaspoons chopped fresh thyme leaves
1 cup dry red wine
3 tablespoons butter

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.

PAN-SEARED STRIP STEAK WITH MUSHROOMS



Pan-Seared Strip Steak with Mushrooms image

Serve this steak with White-Cheddar Grits and Collard Greens with Lemon for a meal for four in about an hour.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

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.

THE PERFECT NEW YORK STRIP STEAK



The Perfect New York Strip Steak image

Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."

Provided by Chris Pandel

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 New York strip steaks, 1 lb each, 1½ to 2 inches thick
Salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
2 cloves garlic, skin on
1 sprig thyme
1 sprig rosemary

Steps:

  • Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
  • Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS AND FRESH THYME



New York Strip Steak With Brandied Mushrooms and Fresh Thyme image

Make and share this New York Strip Steak With Brandied Mushrooms and Fresh Thyme recipe from Food.com.

Provided by Brookelynne26

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 New York strip steaks, each about 1 1/2 inches thick
extra-virgin olive oil
kosher salt & freshly ground black pepper
2 lbs wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole
1 leaf from 2 sprigs fresh thyme
2 garlic cloves, chopped
1/4 cup brandy
1/2 cup heavy cream

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.

Nutrition Facts : Calories 802.3, Fat 53, SaturatedFat 23.6, Cholesterol 256.2, Sodium 161.4, Carbohydrate 8.7, Fiber 2.3, Sugar 4.5, Protein 62.5

ROASTED NEW YORK STRIP STEAK WITH CHIMICHURRI SAUCE



Roasted New York Strip Steak with Chimichurri Sauce image

Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 40m

Yield 4

Number Of Ingredients 12

5 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
2 (16 ounce) New York strip steaks
8 cloves garlic, peeled
½ cup fresh parsley leaves
½ cup fresh cilantro leaves
2 tablespoons red wine vinegar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
Reynolds Wrap® Aluminum Foil

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.

Nutrition Facts : Calories 607.7 calories, Carbohydrate 4.2 g, Cholesterol 131.5 mg, Fat 34.7 g, Fiber 1 g, Protein 66.4 g, SaturatedFat 9.1 g, Sodium 1015.3 mg, Sugar 0.3 g

Tips:

  • Choose a high-quality steak: Look for a steak that is well-marbled and has a deep red color. This will ensure that the steak is tender and flavorful.
  • Season the steak generously: Use a combination of salt, pepper, and garlic powder to season the steak. This will help to enhance the flavor of the steak.
  • Sear the steak over high heat: This will create a nice crust on the outside of the steak while leaving the inside tender and juicy.
  • Let the steak rest before slicing: This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
  • Serve the steak with your favorite sides: Some popular sides for steak include mashed potatoes, roasted vegetables, and grilled asparagus.

Conclusion:

New York strip steak with brandied mushrooms and fresh thyme is a delicious and flavorful dish that is perfect for a special occasion. The steak is cooked to perfection and the mushrooms are rich and savory. The fresh thyme adds a touch of brightness to the dish. This dish is sure to impress your guests and is a great way to enjoy a delicious steak dinner.

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