Seared Strip Steak with Sautéed Mushrooms
Regular olive oil has a higher smoke point than extra virgin olive oil. Therefore, it is a better option for the high temperatures utilized here.
Tip: For best results, allow steaks to rest at room temperature for 30 minutes prior to cooking.
Prep time: 15 minutes
Cook time: 15-20 minutes (+ 5 minutes to rest)
Yield: 4 4-oz. servings of steak
Ingredients:
2 8-oz. strip steaks
Sea salt and black pepper, to taste
1 T. olive oil
4 T. unsalted butter, divided
8 oz. white mushrooms, sliced
1 t. dried rosemary (or 1 T. fresh rosemary leaves, very finely chopped)
½ t. garlic powder
Directions:
Place top oven rack in center position and pre-heat oven to 400°F. Generously season the steaks on both sides with salt and black pepper, to taste. Set aside.
Add olive oil to a large cast iron skillet set over medium-high heat. Heat skillet until very hot, approximately 5 minutes, before adding the meat. Sear the steaks until nicely browned, approximately 2-3 minutes per side.
Remove skillet from heat and top each steak with 1 tablespoon unsalted butter.
Transfer skillet to pre-heated oven and roast for 8-10 minutes or until an instant-read meat thermometer reads 130 degrees for medium rare.
Note: Actual cook time will vary depending on a number of factors, including internal starting temperature, thickness of the steaks, individual oven variances, and preferred level of ‘doneness.’ Check after 6-7 minutes and adjust cook time accordingly.
Beef Temperature Chart: https://www.certifiedangusbeef.com/kitchen/doneness.php
Once the steaks are in the oven, add the remaining butter to another skillet set over medium heat. Add mushrooms, rosemary, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the mushrooms are nicely browned and start to release their juices, approximately 5-6 minutes. Remove from heat and set aside.
Remove skillet from oven and transfer steaks to a large plate. Cover loosely with aluminum foil and rest for 5 minutes. (Internal temperature will continue to rise several degrees while they rest). Remove foil and divide the steaks into 4 equal-sized portions. Serve immediately topped with some of the sautéed mushrooms. Enjoy!
Macros – per serving
Calories: 326
Fat: 20.14g
Carbs: 2.33g
Net Carbs: 0.7g
Protein: 35.32g
by Sven-Ost
2 Comments
Seared Strip Steak with Sautéed Mushrooms
Regular olive oil has a higher smoke point than extra virgin olive oil. Therefore, it is a better option for the high temperatures utilized here.
Tip: For best results, allow steaks to rest at room temperature for 30 minutes prior to cooking.
Prep time: 15 minutes
Cook time: 15-20 minutes (+ 5 minutes to rest)
Yield: 4 4-oz. servings of steak
Ingredients:
2 8-oz. strip steaks
Sea salt and black pepper, to taste
1 T. olive oil
4 T. unsalted butter, divided
8 oz. white mushrooms, sliced
1 t. dried rosemary (or 1 T. fresh rosemary leaves, very finely chopped)
½ t. garlic powder
Directions:
1. Place top oven rack in center position and pre-heat oven to 400°F. Generously season the steaks on both sides with salt and black pepper, to taste. Set aside.
2. Add olive oil to a large cast iron skillet set over medium-high heat. Heat skillet until very hot, approximately 5 minutes, before adding the meat. Sear the steaks until nicely browned, approximately 2-3 minutes per side.
3. Remove skillet from heat and top each steak with 1 tablespoon unsalted butter.
Transfer skillet to pre-heated oven and roast for 8-10 minutes or until an instant-read meat thermometer reads 130 degrees for medium rare.
Note: Actual cook time will vary depending on a number of factors, including internal starting temperature, thickness of the steaks, individual oven variances, and preferred level of ‘doneness.’ Check after 6-7 minutes and adjust cook time accordingly.
Beef Temperature Chart: https://www.certifiedangusbeef.com/kitchen/doneness.php
4. Once the steaks are in the oven, add the remaining butter to another skillet set over medium heat. Add mushrooms, rosemary, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the mushrooms are nicely browned and start to release their juices, approximately 5-6 minutes. Remove from heat and set aside.
5. Remove skillet from oven and transfer steaks to a large plate. Cover loosely with aluminum foil and rest for 5 minutes. (Internal temperature will continue to rise several degrees while they rest). Remove foil and divide the steaks into 4 equal-sized portions. Serve immediately topped with some of the sautéed mushrooms. Enjoy!
Macros – per serving
Calories: 326
Fat: 20.14g
Carbs: 2.33g
Net Carbs: 0.7g
Protein: 35.32g
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