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New York Strip Steak with Asparagus and Mushrooms

Name: New York Strip Steak with Asparagus and Mushrooms
Prep time: 10 min
Cook time: 25 min
Cuisine: American
Ingredients: 1 pound 1855 Black Angus Beef New York Strip Steak; 2-3 cloves crushed garlic; 2 sprigs fresh rosemary; 2 Tablespoons butter; 1 Tablespoon vegetable oil; Salt and pepper; 12 ounces mushrooms, stems removed and thinly sliced; 2 cloves diced garlic; 2 Tablespoons chopped parsley; 2 Tablespoons olive oil; 1/4 teaspoon ground black pepper; 1/4-1/2 teaspoon sea salt; 1 Tablespoon butter; 2-3 lemon wedges; 1/2 pound asparagus spears, bottom stems trimmed; 1 Tablespoon olive oil

Try this delicious Black Angus New York strip in garlic and rosemary butter with asparagus and mushrooms. This recipe calls for searing the steak and finishing it in the oven, but try sous vide for an exceptionally consistent New York strip.

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Servings: 2

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Ingredients

1 pound 1855 Black Angus Beef New York Strip Steak
2-3 cloves crushed garlic
2 sprigs fresh rosemary
2 Tablespoons butter
1 Tablespoon vegetable oil
Salt and pepper
12 ounces mushrooms, stems removed and thinly sliced
2 cloves diced garlic
2 Tablespoons chopped parsley
2 Tablespoons olive oil
1/4 teaspoon ground black pepper
1/4-1/2 teaspoon sea salt
1 Tablespoon butter
2-3 lemon wedges
1/2 pound asparagus spears, bottom stems trimmed
1 Tablespoon olive oil

Instructions

Place steak on a plate and pat dry. Season generously with salt and pepper.
Preheat oven to 400°F. (Oven may be used later on if the inside is not cooked to desired temperature after searing in the pan. Finishing in the oven will allow the steak to continue cooking without burning the outside.)
Heat olive oil in a cast iron skillet over medium-high heat for about 5 minutes, or until the pan starts to smoke.
Place the steak in the hot skillet. Sear for about 4 minutes on the first side, which will create a deep brown crust.
Flip the steak and cook on the other side for an additional 3-4 minutes.
After the 3-4 minutes have passed, add butter, garlic, and rosemary to the skillet. Continue to cook for another minute, rotating the skillet back and forth so that the seasoned oil and butter fully coat the bottom of the steak.
Turn steak onto its sides to sear all the edges. Flip the steak over a couple times and repeatedly spoon the sauce over the top of the steak as it cooks.
Next, transfer the steak to a cutting board and let it rest for 5 minutes, covered with aluminum foil, before slicing. This pan-searing method will yield a medium-rare to medium cooked steak. If the steak has developed a brown crust but the inside is too rare for your preference, transfer the entire skillet to the oven and cook for approximately 5 more minutes. This will avoid burning the outside of the steak on the stovetop while continuing to cook the inside.
After 5 minutes, remove the steak from the oven. Transfer to a cutting board and cover loosely with aluminum foil, and let it rest again for about 5 minutes.
Meanwhile, in the same hot skillet, heat 1 tbsp of olive oil over medium heat for a few minutes. Add asparagus spears, sprinkle with salt, and cook for 2-3 minutes, flipping halfway through. Set aside.
In a separate pan, heat olive oil over medium-high heat. Add the mushrooms and sprinkle with salt and pepper. Lightly cook for a minute.
Drain excess liquid and add the butter and garlic. Cook for another minute and then toss in the parsley.
When ready to serve, add freshly squeezed lemon juice and drizzle olive oil.
Plate the sliced steak with asparagus. Spoon sautéed garlic butter mushrooms on top of the steak or serve on the side.

Recipe courtesy of Love in My Belly.

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