New York Strip Steak With Cognac Creamed Mushrooms Recipe

I indulged in a culinary delight last night, crafting New York strip steaks topped with luscious cognac-infused creamed mushrooms. The rich, aromatic sauce enveloped the juicy slices perfectly, creating an unforgettable dining experience that I’m eager to recreate.

I adore putting together a dish that brings both richness and straightforwardness, and my New York Strip Steak with Cognac Creamed Mushrooms nails this duality. The straight-from-the-1970s richness of heavy cream is absolutely perfect with the earthy mushrooms and aromatic thyme.

Cognac imparts a lovely lift to the dish. And finish with a touch of chopped parsley to give the whole thing just a hint of brightness—ah, so good.

New York Strip Steak With Cognac Creamed Mushrooms Recipe Ingredients

• New York Strip Steaks: Rich in protein and iron, offering savory, beefy flavor.
• Mushrooms: Low in calories, high in antioxidants, providing earthy, umami taste.
• Cognac: Adds depth and warmth, subtly sweet with caramel notes.
• Heavy Cream: Brings creaminess, rich texture and added fat content.
• Fresh Thyme: Aromatic herb, enhances flavors with minty, slightly lemony tones.

New York Strip Steak With Cognac Creamed Mushrooms Recipe Ingredient Quantities

• 2 New York strip steaks (about 1 inch thick)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, divided
• 1 pound cremini or button mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/4 cup cognac or brandy
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh parsley, for garnish

How to Make this New York Strip Steak With Cognac Creamed Mushrooms Recipe

1. Prepare the Steaks:
Dab the New York strip steaks dry with paper towels. Coat both sides liberally with salt and freshly cracked black pepper.

2. Sear the Steaks:
In a big frying pan over medium-high heat, combine 1 tablespoon of olive oil with 1 tablespoon of unsalted butter. When the oil is hot and the butter is melted, add 2 ribeye steaks to the pan. Sear them for about 5-6 minutes on each side, or until a nice crust has formed and the steaks are cooked to your liking (medium-rare is about 130°F). Transfer the steaks to a plate, cover with foil, and allow them to rest for at least 5 minutes.

3. Sauté the Mushrooms:
In the same frying pan, add the leftover 1 tablespoon of olive oil and 1 tablespoon of butter. Put the mushrooms in to cook, and do so for 5 minutes, giving them an occasional stir, until you see them starting to brown.

4. Add Garlic and Thyme:
Add to the mushrooms the minced garlic and fresh thyme leaves. Sauté them for 2 more minutes until the garlic is fragrant.

5. Deglaze the Pan:
Slowly add the cognac or brandy to the pan. Using a wooden spoon, scrape the browned bits from the bottom of the skillet. Allow it to simmer for 1-2 minutes, allowing it to reduce just a bit.

6. Add the Cream:
Reduce the heat to medium and add the heavy cream. Mix well with a wooden spoon, and let it bubble gently until the sauce thickens slightly, about 3-4 minutes.

7. Adjust Seasoning
Mushroom sauce salt and pepper adjustment: After tasting the mushroom sauce, add more salt and pepper if necessary.

8. Slice the Steaks:
When the steaks have rested, cut them into 1/2-inch thick slices, slicing against the grain.

9. Plate the Dish:
Place the sliced steak on plates or a serving platter. Generously spoon the cognac-infused creamed mushrooms on top of the steak slices.

10. Garnish and Serve:
Garnish with freshly chopped parsley and serve right away. Enjoy the New York Strip Steak with Cognac Creamed Mushrooms.

New York Strip Steak With Cognac Creamed Mushrooms Recipe Equipment Needed

1. Frying pan (large)
2. Paper towels
3. Plate
4. Aluminum foil
5. Wooden spoon
6. Knife
7. Cutting board
8. Measuring spoons
9. Measuring cup
10. Serving platter or plates

FAQ

• Q: Can I use another type of steak instead of New York strip?A: Yes, ribeye or filet mignon can be used as substitutes for a similar result, but cooking times may vary slightly.
• Q: Is there a non-alcoholic substitute for cognac?A: You may substitute apple juice or chicken broth for the Directions that call for wine. These non-alcoholic liquids will slightly change the taste from what you would get with the wine, but they should work in a pinch.
• Q: Can I make this dish without cream?A: You can use non-dairy cream or a mixture of cornstarch and water to thicken the sauce. But note that the flavor and texture will differ.
• Q: How should I clean the mushrooms before cooking?A: Carefully eliminate any dirt with a damp paper towel or a soft brush. Do not attempt to wash them in water.
• Q: Can I prepare the mushrooms in advance?You can slice and clean the mushrooms ahead of time, but for the best flavor, cook them fresh right before serving.
• Q: What side dishes go well with this steak recipe?A: Adding simple sides like mashed potatoes, roasted vegetables, or a green salad lets the flavors of steak and mushrooms shine.

New York Strip Steak With Cognac Creamed Mushrooms Recipe Substitutions and Variations

You can use ribeye or sirloin steaks of similar thickness when cooking New York strip steaks.
Replace olive oil with avocado oil or canola oil.
Substitute salted butter or ghee for unsalted butter.
Replace cremini mushrooms with shiitake or porcini mushrooms.
Substitute dry white wine or chicken broth for cognac or brandy for a non-alcoholic version.

Pro Tips

1. Patience with Searing Ensure your pan is adequately preheated before placing the steaks in to sear. This helps develop a better crust. Avoid overcrowding the pan; if necessary, sear in batches for optimal results.

2. Rest and Retain Juices After searing, let the steaks rest under foil. This resting period redistributes the juices within the meat, making it more tender and flavorful when sliced.

3. Proper Mushroom Cleaning Avoid washing mushrooms under water, which can make them soggy. Instead, use a damp paper towel to wipe them clean, preserving their texture and flavor.

4. Safe Flambé When adding cognac or brandy, consider turning off the gas burner momentarily or using a long lighter to safely flambé and burn off the alcohol, ensuring a richer sauce without the acrid taste of raw alcohol.

5. Consistent Cream Sauce After adding the cream, maintain a steady simmer, stirring continuously to prevent curdling and achieve a smooth, velvety texture. Adjust heat as needed to keep it under control.