Cast Iron New York Strip with Mushrooms

Let’s just get this out in the open…

Steak is THE go-to meat in our house. Why? Because it’s delicious. And that’s all there is with that! ??

The only discrepancy in our house, when it comes to steak, is which cut we will eat. What is on sale at our local grocery market is usually what wins. As long as it’s a decent cut of meat nothing beats the taste of:

Steak + Mushrooms + A Cast Iron Skillet.

Nothing.

These New York Strips are sprinkled with sea salt and pepper and seared in a cast iron skillet then finished off in the oven. The amazingly delicious steaks are topped with a gourmet blend of mushrooms that are sautéed in real butter, freshly minced garlic, and sherry cooking wine. Holla at a sister, would ya?!

Would you be surprised if I told you that this recipe literally takes less than 10 minutes of hands-on cooking?

Well, — SURPRISE — my friends, it’s true, and that is something to celebrate. ? You can make New York Strip with Mushrooms in under 10 minutes!!!

What’s even more awesome to celebrate is how tastily delicious – and girlfriend means D-E-L-I-C-I-O-U-S – these mushrooms are. As Beau and I were letting the New York Strips rest {so all that yummy juice can do its thang} we may or may have not nibbled on the mushrooms right out of the pan. Of course you can use any ‘ol single mushroom but this gourmet blend was simply out.of.this.world. We used baby portabella, shiitake, and oyster mushrooms. And BAM! It was instantly spectacular.

Yes, mushrooms can be spectacular. I say so….

All you gotta do is throw those bad boys in a pan with the butter and garlic for a few minutes. Then simmer for a couple more minutes before adding the salt, pepper, and sherry cooking wine. It’s magical.

We like to give the New York Strips the attention these beauties deserve – so- we cook the mushrooms first and set them aside so we can concentrate ? on the steaks. Now friend, I just let you in on my secret to the best steak ever… Treat it like a lady and pay it some mind!

Yep, I am now here offering free relationship advice. Ha! Let’s just leave it at that. Good? Good.

As I sit and type up this post and recipe for y’all, my mouth is salivating over these photos. I can taste the steak and mushrooms like I tasted them out of the pan and on my plate.

If you want your steak to taste like a bazillion dollar steak you get in a steakhouse then cook those bad boys in a cast iron skillet. I formerly knew this girl who would ONLY grill her steaks- on a grill- outside. She would’ve never dared to cook a steak in a cast iron skillet. Sadly, that girl was me. Like in my college and post-college years. But, it’s cool we get wiser with age, and that I did my friend. That, I did.

Our favorite cast-iron skillet is the Lodge 12 inch pre-seasoned skillet. It’s my best friend in the kitchen. B-E-S-T F-R-I-E-N-D! ?

Seeerrriiooously! CAST IRON NEW YORK STRIP 4- LIFE!

Author: Flip Flop Kitchen
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Yield: 2 servings 1x

Scale

Ingredients

For the Steak

2– 1/3 pound New York Strip Steaks – 1 inch thick
2 Tablespoons Olive Oil
salt and pepper to taste

For the Mushrooms

4 ounces of mushrooms (we used a blend of portabella, shiitake, and oyster)
2 large garlic cloves, minced
2 Tablespoons of butter or olive oil
1 Tablespoon of sherry cooking wine
Salt and pepper, to taste

Instructions

For the Steak

Place cast iron skillet in oven. Preheat it to 500 degrees.
Once it is preheated remove skillet from oven (careful it is HOT) and place on burner. Leave oven on.
Turn burner to high heat and add 2T olive oil.
After one minute add both steaks. Sear for 30 seconds on each side.
Put cast iron pan into oven and bake one minute each side for medium rare.
Remove steak from pan and sit on plate to rest for 5-10 minutes.