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Bone-In NY Strip with Wild Mushroom Cream Steak Sauce

Nathan Michael & Julia Flowers
Servings

6

Prep Time

30 minutes

Cook Time

45 minutes

Category

Steak

When it comes to hosting for the Holidays, my wife Julia and I love comfort foods with a touch of decadence. That’s why Snake River Farms always fits the bill. The season already has enough decisions waiting to be made, so when it comes to hosting dinner, we stick to what we know will be great: American Wagyu.





Hosting doesn’t have to be a chore, so we put together some of our favorite tips/recipes for entertaining during the holiday. Explore our Holiday Entertaining Guide.

Ingredients

    Steaks

    • 2 American Wagyu Black® Bone-In NY strip
    • Diamond Kosher Salt

    Wild Mushroom Cream Steak Sauce

    • 1 pound mixed mushrooms: cremini, oyster, shiitake, trumpet, enoki, shimeji, maitake. Sliced or torn into smaller sections
    • 3 tablespoons butter
    • 3 garlic cloves, minced
    • 1/2 cup chicken broth
    • 1 cup heavy cream
    • 1 teaspoon Dijon mustard
    • 1 teaspoon Worcestershire sauce
    • Salt and pepper to taste

    Directions

      Steaks

      1. Bring defrosted steaks out of the fridge 30 minutes before cooking, so they are room temperature.
      2. Preheat the oven to 350°F.
      3. Heat a large skillet until the pan is slightly smoking. Place the steaks down on the side fat cap to render the fat in the pan and create a seasoning base.
      4. Place steaks flat down in the pan and rotate sides every minute for 8 minutes. This will cook the steaks more evenly.
      5. Take the skillet and place into the oven.
      6. Once steaks have reached a temp of 130°F, pull them from the oven and pan, and let them rest on a wire rack for 10 to 15 minutes.
      7. Plate and top with wild mushroom cream sauce and serve family style.

      Wild Mushroom Cream Steak Sauce

      1. In a large skillet melt butter over medium-high heat and add mushrooms and garlic stirring until mushrooms have browned 5 minutes. Add the broth, cream, Dijon, and Worcestershire and cook down until the sauce thickens another 5 to 8 minutes. Taste and season with salt and pepper. Top mushrooms sauce with steaks or serve on the side.