GARLIC BUTTER HERB STEAK AND MUSHROOMS
Garlic Butter Herb Steak and Mushrooms is a perfectly juicy steak cooked in a skillet with a garlic herb butter and mushrooms. This is an easy restaurant meal that your family will love!
Provided by Alyssa Rivers
Time 25m
Number Of Ingredients 14
Steps:
- In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate.
- Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
- Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.
Nutrition Facts : Calories 413 kcal, Carbohydrate 4 g, Protein 25 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 107 mg, Sodium 188 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PAN-SEARED STRIP STEAK WITH MUSHROOMS
Serve this steak with White-Cheddar Grits and Collard Greens with Lemon for a meal for four in about an hour.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat oil in a 12-inch skillet over medium-high heat. Season both sides of each steak with salt and pepper. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. (Do not flip steaks more than once.) Add more oil if needed. Transfer to a plate. Cover, and let rest at least 5 minutes.
- Add mushrooms to drippings in skillet, and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add stock and juices from plate to skillet. Bring to a boil, scraping up brown bits. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes. Pour sauce over steaks, and sprinkle with herbs.
NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS AND FRESH THYME
Steps:
- Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.
- Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.
- Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.
NEW YORK STRIP STEAK WITH RED WINE MUSHROOM SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot.
- Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil.
- Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits.
- Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.
SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
- Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
- Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.
FLANK STEAK WITH SAUTEED MUSHROOMS
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Turn on broiler,if using,and cover broiler pan with double thickness of aluminum foil.Wash and dry steak,then score on diagonal.
- Wash and trim mushrooms, and slice thickly.
- Heat a small nonstick pan until it is very hot. Add oil, and reduce the heat to medium-high. Add mushrooms, and saute until they brown.
- Prepare the stove-top grill if using. Broil or grill steak until browned ;turn, and continue to cook 7 to 10 minutes.
- Mince garlic; add to mushrooms.
- Wash oregano; add to mushrooms, and cook until most of the mushroom liquid has evaporated.
- Slice steak thinly on diagonal, and serve topped with mushrooms.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 13 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 74 milligrams, Sugar 5 grams
NEW YORK STEAK WITH COGNAC BUTTER AND PORTABELLA MUSHROOM RAGOUT
One of the top 100 recipes for 2007 from the Food Network. I tried it and boy is it delicious. The surprise is that's it easy too. This is definitely a special occasion meal!
Provided by Kim in Walnut Creek
Categories Steak
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare the steaks: Rub steaks with garlic clove, salt and cracked pepper. Marinate in Worcestershire sauce for 1 hour minimum.
- To prepare the ragout: Grill mushrooms whole, then coursely chop into 1/2 inch cubes. Pour olive oil in pan, add mushrooms and shallots, and saute until soft. Add tomatoes, heavy cream, and stock. Simmer and reduce for about 10 minutes. Add herbs and seasonings and remove from heat. Keep warm if using immediately.
- To cook steaks and prepare cognac butter: Sear steaks in a heavy skillet on high heat to desired temperature, remove from heat. Add cognac and flame off, then whisk in the butter.
- Place mushroom ragout on plate. Cut steaks across the grain into 1/2 inch slices. Fan steaks on top of ragout and drizzle with cognac butter. Garnish as desired. Serve immediately and enjoy!
Nutrition Facts : Calories 1186.3, Fat 93.8, SaturatedFat 42.6, Cholesterol 330.8, Sodium 4151.4, Carbohydrate 27.3, Fiber 7.2, Sugar 6.8, Protein 62.8
NEW YORK STRIP STEAK WITH WHISKEY-MUSHROOM SAUCE
From the Mayo Clinics healthy recipe section. They call for 4 oz steaks but if i'm going to cook a steak, i want the real deal. Enjoy!
Provided by PSU Lioness
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4-6 inches from the heat source.
- Grill or broil the steaks until slightly pink on the inside, about 10 minutes each side. A food thermometer will read 145 for medium rare. Transfer to a plate and keep warm.
- In a small saucepan, heat the margarine over medium heat. Add the garlic, mushrooms, thyme and rosemary. Saute lightly until the mushrooms are tender, about 1-2 minutes.
- Remove from the heat and carefully add the whiskey (careful not to flame). Stir the sauce for another minute. Top the steaks with the mushroom sauce and serve immediately.
Nutrition Facts : Calories 609.7, Fat 35.4, SaturatedFat 14.2, Cholesterol 183.7, Sodium 122.8, Carbohydrate 4.5, Fiber 1.1, Sugar 1.3, Protein 48.6
PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE
Categories Beef Mushroom Sauté Quick & Easy Steak Red Wine Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.
STEAKS WITH CHIMICHURRI MUSHROOMS
Provided by Florence Fabricant
Categories dinner, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 150 degrees. On stovetop, heat cast-iron skillet to very hot. Brush steaks with 1/2 tablespoon oil. Season with salt and pepper. Sear steaks in skillet very briefly, less than a minute a side, just enough to brown. Place meat in a baking dish in oven for 1 1/2 hours.
- For chimichurri, combine parsley, thyme, garlic and shallot in food processor and pulse until minced. Transfer to a bowl, add vinegar, paprika and 5 tablespoons oil. Season with salt and pepper. Set aside. Heat remaining oil in skillet used for meat, add mushrooms and sauté until wilted. Season with salt. Set aside.
- When steaks are done, slice and place on a platter. Reheat mushrooms, remove from heat, toss with chimichurri and arrange alongside steak.
Nutrition Facts : @context http, Calories 838, UnsaturatedFat 41 grams, Carbohydrate 13 grams, Fat 67 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 19 grams, Sodium 931 milligrams, Sugar 4 grams
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