New York Strip Steak w/ Mushroom-Caper Sauce
- 1/2 cup olive oil, plus oil for skillet
- 1/4 cup lemon juice
- 4-5 cloves garlic, minced
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons black pepper
- 4 (1-inch thick) boneless New York strip steaks
In a zippered plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and pepper. Add steaks to bag. Seal tightly. Place bag in bowl, and sit on counter for 30 minutes. (I do this because I like to cook my steaks at room temperature.) Rotate bag a couple of times to coat steaks evenly.
At cooking time, heat oil in a skillet. (I prefer cast iron.) When you take steaks out of bag, allow marinade to drain off just a bit Place two steaks into hot skillet; cook 4 to 5 minutes on each side. (Cook longer, if you prefer a more well-done steak.) Remove steaks to a serving plate, cover with foil to keep warm. Repeat process with remaining two steaks. Top each steak with Mushroom-Caper Sauce (recipe below).
To tag along with the steak, consider serving roasted vegetables. I used my recipe for The Best Brussel Sprouts Ever, but added purple onion wedges and chunky-chopped carrots to the mix! Delish!
Warning: You may have urges to lick your plate. If no one is looking, go for it!
- Skillet use to cook steaks; keep the juices and brown bits.
- 8-10 white mushrooms, sliced
- 3-4 cloves of garlic, minced
- 1/2 -3/4 cup of beef broth or red wine
- Salt, to taste
- 1 Tablespoon of butter
- 2 Tablespoons of capers
- 1/4 cup of heavy cream
In skillet used to cook steaks, turn up the heat to medium-high. Scrape brown bits off the bottom of the skillet. Add mushroom, and allow to brown. Stirring often. Turn heat down to medium, add garlic and stir. (Careful not to burn!) Cook for 1-2 minutes. Add beef broth or wine; then, butter. Turn heat up to medium-high, and allow mixture to reduce and thicken. Stir, as needed. Once sauce as thickened, add capers. Turn off heat. Slowly stir in cream. Season to taste with salt.