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.
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.
Strip Steak with Mushroom Pan Sauce
For the Steaks
- 2 8-ounce NY strip steaks
- Kosher salt
- Neutral oil such as grapeseed or canola
For the Mushroom Sauce
- 3 tablespoons neutral oil such as canola or grapeseed
- 12 ounces assorted mushrooms such as shiitake, oyster and/or cremini, washed and ends trimmed
- 1 cup beef stock
- 2 tablespoons Dijon mustard
- Kosher salt and freshly ground pepper to taste
For the Steak
- The night before, place both steaks on a racked sheet tray and pat dry with paper towels. Season assertively with salt on both sides and refrigerate overnight.
- If short on time, place steaks on racked sheet tray and pat dry with paper towels. Place in refrigerator for at least an hour to dry the surface as much as possible.
- The next day, remove steaks from refrigerator 45 minutes before beginning cooking to bring to room temperature.
- Preheat oven to 275°F.
- Season steaks assertively with salt on all sides and place in preheated oven. Cook steak until 5 degrees below desired temperature. It will take about 20 minutes for rare steak and up to about 45 minutes for medium-well. Cooking time can vary dramatically depending on many factors, so check often with an instant read thermometer.
- Once steaks have reached desired temperature, remove from oven.
- Heat a large skillet or grill pan over medium high heat and add enough oil to almost coat the bottom of the pan. Once oil is shimmering, add steaks to pan and sear for about 45 seconds, or until deeply golden brown. Flip and repeat on other side. Once golden brown, transfer steaks to plate.
For the Mushroom Pan Sauce
- Add mushrooms to steak pan and cook for 3-4 minutes, or until golden brown. Add in stock and mustard and stir to dissolve mustard and incorporate any browned bits on the bottom of the pan. Bring to a boil, then reduce to a simmer and cook for 3-4 minutes, or until reduced by half. Once sauce has thickened, remove from heat.
- Place each steak on a plate and evenly spoon mushroom sauce over top of steaks. Serve immediately.