Pan-Seared NY Strip Steak with Creamy Bourbon Mushroom Sauce

2/5

10 minutes

25 minutes

2

“Sizzle, sear, and savor — this NY Strip Steak with Creamy Bourbon Mushroom Sauce turns a simple night in into a five-star steakhouse experience.” 🥩✨

INGREDIENTS

For the Steaks:

• • 2 NY strip steaks (about 1–1.5 inches thick, 10–12 oz each)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 cloves garlic, smashed
  • 2 sprigs fresh thyme (or rosemary)

For the Creamy Bourbon Mushroom Sauce:

• 1 tbsp unsalted butter
• 8 oz cremini or baby bella mushrooms, sliced
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• ¼ cup bourbon (or whiskey)
• ½ cup beef broth
• ½ cup heavy cream
• 1 tsp Dijon mustard (optional but recommended)
• 1 tsp Worcestershire sauce
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

PREPARATION

1. Prepare the Steaks

1. Remove steaks from the fridge about 30 minutes before cooking to bring to room temperature.
2. Pat dry with paper towels — moisture prevents a good sear.
3. Generously season both sides with salt and freshly cracked black pepper.

2. Sear the Steaks

1. Heat a cast-iron skillet over medium-high heat until very hot.
2. Add olive oil and swirl to coat.
3. Place steaks in the skillet and don’t move them for about 2–3 minutes per side for a nice crust.
4. Add butter, smashed garlic, and thyme to the pan.
5. Tilt the pan and baste the steaks with the melted butter and herbs for another minute or two.
6. Cook to your desired doneness (internal temp:
   • 125°F for rare
   • 135°F for medium-rare
   • 145°F for medium
   • 155°F for medium-well)
7. Remove the steaks and let them rest for 10 minutes on a plate, lightly tented with foil.

3. Make the Bourbon Mushroom Sauce

1. In the same skillet (don’t clean it — the fond adds flavor), add butter over medium heat.
2. Add mushrooms and sauté until browned, about 5 minutes.
3. Add shallot and garlic; cook another 1–2 minutes until fragrant.
4. Carefully pour in the bourbon.
   • Let it bubble and reduce by half (~2 minutes).
   • If cooking over gas, remove the pan from heat when adding alcohol for safety.
5. Stir in beef broth, Dijon, and Worcestershire sauce.
   • Simmer 2–3 minutes.
6. Reduce heat to low and stir in heavy cream.
   • Simmer gently until thickened, about 3–5 minutes.
7. Season with salt and pepper to taste.
   

Serve: Spoon the creamy bourbon mushroom sauce over the rested steaks. Garnish with fresh parsley.  🌿🥩