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Strip Steak with Mushroom Pan Sauce

Strip Steak with Mushroom Pan Sauce

Today is the day to be BOUJEE! You know I love a quick and easy recipe that doesn’t require high quality ingredients, but sometimes, you simply have to treat yourself. This strip steak with mushroom pan sauce is perfect as a fancy-for-no-reason dinner! While the ingredients may be high end, the method is dead simple, and will give you a restaurant-quality steak and pan sauce at a fraction of the price you’d pay eating out. The method that makes this literally foolproof is to reverse sear the meat; the surface of the steak is dried for 24 hours in the fridge to maximize searing later, then generously seasoned, baked at a low temperature until it’s nearly done, then flash seared in a ripping hot pan until it has a perfect, deep golden crust. The pan sauce is, of course, made right in the same pan, from the beef drippings and fond, a mix of mushrooms for texture and flavor, beef stock, and bright, tangy dijon mustard. This meal will impress a date, your family, your friends, or, most importantly, just yourself. Remember, being boujee doesn’t mean complicated, just fancy!

1. Cuts of Steak

The reserve sear method and this pan sauce will work on a variety of cuts if you can’t find or don’t prefer NY strip! Some of my other favorites are ribeye, sirloin, and filet.

2. Reverse Sear Method

Reserve searing takes all the guesswork out of the doneness of your steak, and it saves you from setting off every fire alarm in your home trying to cook the steak all the way through on the stove top! It truly is the foolproof method to perfect, restaurant-quality steak. Bake your steak until it’s 5 degrees away from your preferred final temperature, and then sear it off quickly in a hot pan for that salty, golden crust. 

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3. Mushroom Haters?

I absolutely LOVE mushrooms, so they were a no-brainer in this sauce for me, but I know that they’re a polarizing food. If you hate mushrooms, onions, shallots, or garlic would make a great, flavorful substitutions.