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Cast Iron NY Strip with Red Wine Mushroom Sauce

Ingredients

  • 1 grassfed boneless NY strip steak (aged in vacuum package in refrigerator for 10-14 days)

  • 1 Tbsp olive oil

  • Sea salt and pepper

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Red Wine Mushroom Sauce:

  • 1 shallot or Vidalia® onion, thinly chopped

  • 1 cup (8 oz.) sliced baby bella mushrooms

  • 1 ½ tsp fresh thyme (We used powdered)

  • 1 cup dry full-bodied red wine (We used Merlot)

  • 3 Tbsp unsalted butter

  • Sea salt and pepper to taste

Preparation

  1. Remove steak from packaging after 10-14 days and pat dry with paper towels. Let steak come to room temperature, about 30-60 minutes. Pat dry again just before cooking.


  2. Season steak on both sides with salt and pepper.


  3. Place in a well seasoned cast iron skillet on the stove on high heat. When pan is very HOT and smoking, add olive oil and place steak in the hot pan. Cook on the first side about a minute (it should be sizzling). With tongs flip the steak over and sear the other side. Keep cooking over the high heat, flipping every 30 seconds for 4-5 minutes. It should be nice and dark and crusty! Check for doneness (medium rare, 120-125° F). Remember the steak will continue to cook after removing from the heat! Place on  plate and tent with foil while making the sauce.


  4. Lower the heat to medium for the pan to cool a bit, add more oil if needed and place the mushrooms, onions, and thyme. Sauté for 5 minutes until mushrooms begin to brown and soften. Add red wine and scrape the bottom of the pan with a wooden spoon to get any brown bits. Bring to a boil.


  5. Cook until it reduces to about half (7-8 minutes). Turn heat to low and stir in butter. When the butter has melted, remove the sauce from heat. Season with salt and pepper. Serve the steak with wine sauce drizzled over the top.

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