Pan-Seared Strip Steak for Two with Mushroom Pan Sauce

This made-to-impress steak and mushroom sauce is delicious and practically foolproof. By reverse searing--low roasting then pan-searing--it creates a perfectly cooked interior and a crispy browned exterior. The pan sauce brings a welcomed earthy richness for any occasion!

Serves 2

Ingredients

• 1 pound boneless strip steak, 1-½ to 1-¾ inch thick

• Kosher salt, to taste

• Freshly cracked black pepper, to taste

• 1 tablespoon vegetable oil

• 6 ounces RI Mushroom Co Chef’s Mix mushrooms, sliced thinly

• 1 small shallot, minced (about ¼ cup)

• ¾ cup red wine (cabernet sauvignon, merlot, pinot noir)

• ½ cup low-sodium chicken broth

• 2 teaspoons balsamic vinegar

• 1 teaspoon Dijon mustard

• 2 tablespoons unsalted butter, cut into 4 pieces and chilled

• 1 teaspoon chopped fresh thyme

• Dressed green salad or steamed vegetables, for serving (optional)

• Mashed potatoes, polenta, or couscous, for serving (optional)

Directions

1. Preheat oven to 250° F. Pat thick-cut steak dry with paper towels and season liberally with salt and pepper. Place onto a wire rack over a sheet tray and place in the oven. Cook until meat registers 100° F (medium-rare), about 20 to 25 minutes.

2. Meanwhile, prepare sauce ingredients. (If using King Trumpet mushrooms, slice down the middle and score in a crisscross pattern for a beautiful garnish.)

3. Heat 1 tablespoon vegetable oil in a large skillet over high heat until lightly smoking. Place steak in skillet and sear until deeply browned and crusty, about 1-½ to 2 minutes. Using tongs, flip steak and cook on the other side until browned, about 2 to 2-½ minutes.

4. Transfer steak to a cutting board to let rest, tented loosely with aluminum foil, for at least 10 minutes.

5. Meanwhile, in the same skillet, pour off all but 1 tablespoon of remaining fat. Heat fat over medium-high heat until lightly smoking. Add King Trumpet mushrooms facedown first, and then thinly sliced RI Mushroom Co. Chef’s Mix mushrooms, and cook, stirring occasionally until they begin to brown, about 5 minutes.

6. Add shallot and cook until it begins to soften, about 1 minute. Increase heat to high, add red wine and chicken broth, scraping the bottom of the pan to loosen any brown bits. Simmer rapidly until liquid and mushrooms are reduced to about ¾ cup, about 5 minutes.

7. Add balsamic vinegar, mustard, and any juices from resting steaks, and cook until thickened, about 1 minute. Remove from heat and whisk in cold butter and thyme. Season sauce with salt and pepper, to taste.

8. Use a sharp knife to slice rested steak against the grain. Arrange steak on a large plate, or two smaller plates, and top with mushroom pan sauce. Serve with optional sides of mashed potatoes, polenta, couscous, steamed vegetables, or dressed green salad. Enjoy immediately!

   Chef’s Notes:

   • If you prefer your steak cooked more, leave in the oven for 5-15 minutes longer than recommended to achieve a medium (120° F) or medium-well steak (135° F) that is still juicy!