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Time to Strip (Steak) in the Kitchen (and Some Mushroom Gravy too)

18 Oct

Michelle had picked up a couple of nice looking New York strip steaks the other day and today seemed like a good day to make them.There’s nothing really fancy about them or cooking them either. You can easily pan fry them or just put them under the broiler, which is what I usually do. The other thing about steak is you want to make sure you let it rest before you slice it so all the juices stay in the steak and not run out all over the plate, leaving you with dry meat. I had bought the mushrooms a few days ago and I have been looking for an excuse to make some mushroom gravy, and this was it. Mushroom gravy is great with meat loaf or Salisbury steak, but I think it can work well with other steak or just to have with some mashed potatoes.

New York Strip Steaks with Mushroom Gravy

2 New York strip steaks, about 10 ounces each

Salt and freshly ground pepper

1 tablespoon butter

10 ounces white mushrooms, trimmed and sliced

1 shallot, minced

3/4 teaspoon minced fresh thyme

1/4 cup all-purpose flour

1/2 teaspoon Worcestershire sauce

2 1/2 cups beef broth

Take the steaks out of the refrigerator and sit, covered, on the counter for 30 minutes to 1 hour to allow them to come to room temperature. Preheat the broiler and position a rack about 4-5 inches from the element. Season the steaks liberally with salt and pepper. Place the steaks on an aluminum foil-covered broiler pan and place the steaks under the broiler. Heat for four minutes and then flip and heat for another four minutes. Remove the steaks from the oven to a serving dish and loosely tent with aluminum foil and allow to rest for about 10 minutes.

Meanwhile, heat the butter in a medium skillet and add the mushrooms and shallot. Saute until the mushrooms and shallot are soft and the mushrooms are a deep brown, about 6 minutes. Stir in the thyme and cook until fragrant, about 30 seconds. Add the flour and cook, stirring frequently, until golden, about 2 minutes. Slowly whisk in the broth and the Worcestershire sauce and bring to a boil. Reduce the heat to medium and simmer, whisking until thickened, about 10 minutes. Season with salt and pepper to taste. Serve on the side with the steaks.

If you want a creamier sauce, you could add a 1/2 cup of heavy cream in the last-minute of the cooking of the gravy to give you the creaminess you want. Of course I served it with mashed potatoes and some broccoli, but creamed spinach would be great with this as well to make it a classic steak dinner.

That’s it for tonight. We won’t be home for dinners the next few nights but I’ll be back on Monday with a new recipe and I have some plans for a few things next week, so check back and see what I come up with. Until then, enjoy the rest of your evening and enjoy your meal!

 

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Posted by on October 18, 2012 in Beef, Cooking, Dinner, Gravy

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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