Pretty red wine infused mushroom and onion on top of that
delicious bite of that New York Strip Steak.
Can you taste it?
Salt and pepper both sides of the steak.
Slice the mushrooms and onions. In a large skillet, add 1 tablespoon olive oil, mushrooms and onions, cook over medium heat.
Cook until brown and caramelized (10-15 minutes.)
Pour beef stock and red wine into skillet. Continue cooking until liquid has reduced in half (10-15 minutes).
Remove from heat and add in the butter and stir until melted.
Drizzle the steaks with the sauce and dig in!
Simply decadent Red Wine Mushroom Strip Steak! Easy and fast to make.
Just one bite and you'll be hooked!
Strip Steak with Red Wine Mushroom Sauce
2 strip steaks (1.5 pounds approximately) 1 ½” thick
2 tablespoon olive oil (extra virgin), divided
½ cup sliced sweet onion
1 ¼ cup sliced Baby Bella mushrooms
1 cup beef stock (low sodium)
1 cup red wine (Zinfandel)
2 tablespoons (no salt) butter
Kosher salt and freshly ground pepper, to taste
Salt and pepper both sides of each steak. Sprinkle 1 tablespoon olive oil on each side of the steaks. Heat your grill to 400 degrees. Place steaks on hot grill and cook 6 minutes on each side (for medium)(4 minutes for rare, 5 minutes for medium rare, 6 minutes for medium to medium well, 7 minutes for well done). Remove steak from grill and let rest on plate.
In a large skillet add 1 tablespoon olive oil over medium heat. Add in the mushrooms and onions and cook until caramelized (10–15 minutes). Pour beef stock and red wine into skillet. Continue cooking until liquid has reduced in half (10-15 minutes). Remove from heat and add in the butter and stir until melted. Drizzle the steaks with the sauce. Serves 4
You can cook this on your stove top. just get the grill pan or skillet very hot (do not add oil to the pan), add olive oil to each side to the steak, place steak in hot skillet and cook same above.