New York Steaks with Mushrooms and Grilled Scallions

New York Steaks with Mushrooms and Grilled Scallions

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Test for doneness with an instant-read grilling thermometer inserted into the thickest part; 130 to 140 F indicates a juicy medium-rare steak. All that's left is to serve it however you like — on its own or with a sauce made in the kitchen, like my easy mixture of buttery, cognac-laced mushrooms. Simple touches like that are one final secret to steak success.

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Northbrook, IL

Ingredients

  • 4 New York Strip steaks, each 8 to 10 oz., cut 1 inch thick
  • 2 C. good-quality canned beef broth, reduced to 1 C. (in a skillet)
  • 2 oz. unsalted butter
  • 1 lb. fresh shiitake or oyster mushrooms, wiped clean, trimmed and cut into slices 1/4 inch thick
  • Salt
  • Freshly ground black pepper
  • 1/3 C. cognac
  • 1 small package fresh enoki mushrooms
  • 12 large scallions
  • Extra-virgin olive oil, for brushing
  • Chopped fresh chives, for garnish

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Directions

Remove the steaks and leave them at room temperature for about 1 hour. Meanwhile, build a fire in an outdoor charcoal grill or preheat a gas grill. At the same time, put the broth in a wide skillet, bring to a boil and continue boiling until reduced to 1 C., about 10 to 15 minutes. Set aside.

In a heavy skillet, heat 2 Tbs. of the butter over high heat until bubbling slightly. Add the shiitakes and sauté, stirring frequently, until they begin to brown slightly, 3 to 5 minutes. Season lightly with salt and pepper. Remove from the heat, remove the mushrooms from the pan and transfer to a bowl. Return the skillet to low heat, carefully pour in the cognac and, with a long kitchen match, carefully ignite. Let the flames die out on their own. Then raise the heat and, while stirring and scraping with a wooden spoon to deglaze any pan deposits, cook until the cognac has reduced to 2 Tbs., about 1 to 2 minutes. Stir in the reduced beef broth and continue cooking until the liquid has thickened slightly but is still fairly light, 2 to 3 minutes more. Stir the shiitake mushrooms and their juices back into the skillet and taste and adjust the seasonings if necessary. A small piece at a time, stir in the remaining 2 Tbs. butter. Then stir in the enoki mushrooms. Set the sauce aside, covered to keep it warm.

When the grill is hot, lightly brush the scallions with a little olive oil. Grill them until browned and tender but still crunchy, about 2 minutes per side. Set the onions aside and keep them warm. Season the steaks on both sides with salt and pepper. Brush them with olive oil. Grill them until medium-rare, 3 to 4 minutes per side. Remove from the heat and let rest for a minute or two in a warm place.

If necessary, reheat the sauce briefly.

Place a grilled scallion on the side of each of 4 warmed dinner plates. Spoon most of the mushroom sauce in the middle of the plates, reserving a few Tbs. Place a steak on top of the sauce, spoon the remaining sauce onto the center of the steak, garnish with chives and serve immediately.

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