New York Strip Steak Recipe

New York strip steaks with sautéed mushrooms and onions in a cast iron skillet, with one steak sliced to show a medium-rare center and garnished with fresh rosemary.

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This New York Strip Steak recipe creates tender, juicy steaks with a flavorful crust and savory mushrooms and onions on the side. It’s an easy restaurant-quality dinner that comes together in one skillet and is perfect for a special meal at home.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 792kcal

Author: Valerie Brunmeier

Ingredients

2 boneless top loin New York strip steaks about 1 to 1-½ inches thick
2 tablespoons avocado vegetable, or canola oil (neutral high-smoke point) or as needed
Kosher salt and freshly ground black pepper as needed
3 sprigs fresh rosemary
3 or 4 whole garlic cloves peeled and lightly smashed with a knife
2 o 3 pats butter

For the Mushrooms and Onions

½ large yellow onion thinly sliced
8 ounces cremini mushrooms sliced
1 clove garlic minced
¼ cup dry sherry or dry white wine
Kosher salt and freshly ground black pepper to taste

Creamy Horseradish Sauce, Optional

⅓ cup sour cream light or regular
2 tablespoon cream-style horseradish or to taste

Instructions

Before starting, combine the sour cream and horseradish in a small bowl. Cover and refrigerate until ready to serve.

How to Cook the Steaks

Drizzle both sides of each steak with olive oil and spread it around to coat the steak well. Season generously with kosher salt and pepper.
Add a small amount of oil to a large cast iron skillet and place it over HIGH heat. Heat until the oil is shimmering and the pan is very hot.
Add the steaks to the skillet and immediately reduce the heat to MEDIUM-HIGH. Add the rosemary sprigs, garlic cloves, and butter to the skillet around the steaks.
Cook for about 5 to 6 minutes, moving the steaks occasionally to ensure even browning.
Flip the steaks and cook for an additional 2 to 3 minutes, using a spoon to baste the steaks with the buttery pan juices. Total cook time will vary depending on the thickness of your steaks. Thicker steaks may need a few extra minutes to reach the desired internal temperature.
If the steaks are not yet at your desired doneness, continue cooking, flipping every 1 to 2 minutes, until they reach:
Rare (125° to 130°F): Cool red center
Medium-Rare (130° to 135°F): Warm red center
Medium (135° to 145°F): Warm pink center
Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 4 to 5 minutes before slicing.

Mushrooms and Onions

Carefully pour off all but about 2 tablespoons of fat from the skillet.
Add the onions and cook over MEDIUM heat for several minutes, until softened.
Add the mushrooms and cook until tender and nicely golden. Stir in the garlic and cook for 30 seconds.
Pour in the sherry and cook briefly until it has mostly evaporated. Season with kosher salt and pepper and remove from the heat.

Serve

Slice the steak and serve with the mushrooms and onions and the creamy horseradish sauce on the side.

Notes

Thickness: This recipe was tested with New York strip steaks that were approximately 1 to 1½ inches thick. Thicker steaks will require additional cooking time.

Temperature: For the most reliable results, use an instant-read thermometer and cook the steaks to your desired internal temperature. New York strip steaks are best enjoyed when cooked to rare, medium-rare, or medium doneness. Cooking them beyond medium can cause them to lose some of the tenderness and rich flavor that make this cut so special.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition