Imagine transforming your kitchen into a gourmet restaurant with just one extraordinary recipe. This New York Strip Steak with Cognac Creamed Mushrooms isn't just a meal—it's a culinary experience that will elevate your cooking skills and impress even the most discerning food lovers. With restaurant-quality flavors and a preparation that's surprisingly simple, this dish promises to be your new go-to recipe for special occasions or when you want to treat yourself to something truly spectacular.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 New York strip steaks
- 1 cup sliced mushrooms
- 1/2 cup heavy cream
- 1/4 cup cognac
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by taking the New York strip steaks out of the refrigerator and allowing them to come to room temperature for about 15 minutes. This helps them cook more evenly.
- While the steaks are resting, prepare your mushrooms. Clean them with a damp cloth to remove any dirt, then slice them into even pieces.
- Season both sides of the New York strip steaks generously with salt and pepper. This enhances the flavor of the meat.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully add the steaks to the skillet.
- Cook the steaks for about 4-5 minutes on one side without moving them, until a nice crust forms. Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or longer if you prefer them more done. Use a meat thermometer for precise doneness: 130°F for medium-rare, 140°F for medium.
- Once the steaks are cooked to your liking, remove them from the skillet and transfer them to a plate. Cover loosely with aluminum foil to keep warm while you prepare the sauce.
- In the same skillet, add the sliced mushrooms and sauté them for about 5 minutes, or until they are golden brown and have released their moisture.
- Carefully pour in the cognac, scraping the bottom of the skillet to deglaze and incorporate all the flavorful bits. Allow the cognac to simmer for about 2-3 minutes until it reduces slightly.
- Reduce the heat to medium-low and stir in the heavy cream. Let the mixture simmer gently for another 3-4 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
- To serve, place a New York strip steak on each plate and spoon the cognac creamed mushrooms over the top. Garnish with freshly chopped parsley for a pop of color and flavor.
- Enjoy your delicious New York Strip Steak with Cognac Creamed Mushrooms!
Tips
- Temperature is Key: Always let your steaks rest at room temperature for 15-20 minutes before cooking to ensure even heat distribution.
- Use a Meat Thermometer: For perfectly cooked steak, invest in a reliable meat thermometer to hit your desired doneness precisely.
- Don't Overcrowd the Pan: Cook steaks in a spacious skillet to ensure they develop a beautiful, crispy crust without steaming.
- Deglazing Magic: When adding cognac, be careful near an open flame and scrape up those delicious browned bits for maximum flavor.
- Cream Sauce Technique: Simmer the cream sauce gently to prevent separation and achieve a smooth, luxurious texture.
- Fresh Herbs Matter: Chopped fresh parsley isn't just garnish—it adds a bright, fresh note that complements the rich steak and creamy sauce.
- Resting is Crucial: Let your steak rest for 5-10 minutes after cooking to allow juices to redistribute, ensuring a moist and tender result.
Nutrition Facts
Calories: 860kcal
Carbohydrates: 4g
Protein: 48g
Fat: 64g
Saturated Fat: 27g
Cholesterol: 200mg
