Steakhouse NY Strip with Mushroom Red Wine Reduction Sides: Creamy Mashed Potatoes and Roasted Asparagus
Steakhouse Dinner at Home for Less!
Ingredients
Steak
- 4 NY Strips or Steak of Your Choice
- Kinder’s Black Cherry Chipotle Seasoning or Salt and Pepper
- 4 Cloves of Garlic
- 12 Springs of Fresh Thyme
- Neutral Oil
Mushroom Red Wine Sauce
- 1/2 White Onion Diced
- 8 Mushrooms Sliced
- 4 Garlic Cloves Chopped
- 1 Cup Red Wine
- 3 Tbsp Butter
- 1 tsp Thyme Leaves
Creamy Mashed Potatoes
- 1 lbs. Yellow Golden Potatoes
- 5 Tbsp Butter
- 1-2 Cups Heavy Cream
- Salt, Pepper, and Garlic To Taste
Roasted Asparagus
- 1 Bunch Asparagus
- 1 Tbsp Neutral Oil
- Kinder’s The Cuban Blend Seasoning or Salt, Pepper, Garlic
Instructions
- Pull your steaks out of the fridge and prep all your vegetables. Turn your oven on to 425 degrees.
- Add potatoes to a pot of water. Add a tablespoon of salt. Bring to a boil.
- Season your steaks on all sides. In a medium pan, over medium heat, add 1-2 tablespoons of neutral oil. Get your oil hot but not to a smoking point. Place 1 steak onto the pan. If you do not hear the sear sound, your oil is not ready.
- Place your asparagus in the oven for 15-20 minutes.
- Once you place the steak onto the pan, do not move the steak. Let it cook for 3-4 minutes. Sear the edges of your steak, then flip to the last side. Cook for another 3 minutes.
- Turn down your heat. Add 1 tablespoon of butter, 1 whole garlic clove, and 3 springs of thyme. Tip the pan slightly towards you and with a spoon, baste your steak. (Cover it with the liquid gold in the pan) Do this for about 1 minute or until your steak reaches your desired doneness. For medium rare, you are shooting for a temperature between 128 degrees and 130 degrees. Set your steak aside to rest. Repeat until all steaks are done. *Helpful hint in the notes
- In the same pan start on your sauce. Add onions and mushrooms. Cook until soft. Add chopped garlic. Cook for another minute. Slowly pour in wine ***if you have gas or open flame, take pan off of the stove, away from the flame, add wine, then place back. Be careful for flame up!***
- Let your sauce simmer for 10 minutes or until it is reduced to half its size.
- While the sauce is reducing, check on your asparagus and mash your potatoes.
- Once the sauce is reduced, turn off your heat and add in 3 tablespoons of butter and 1 teaspoon of thyme leaves. Stir until combined.
- Plate everything up and enjoy!
Notes
Notes!
• If you do not have red wine or don’t like red wine use beef broth. Just be cautions of your
salt.
• If you have 12” pan you can cook around 3 steaks at a time. Just make sure the steaks are
not touching and you have enough burner circumference to cover the bottom of the pan.
You do not want the middle of your pan to be super-hot and your outside to be cold
because your burner is too small.
• If you are doing one steak at a time remove the garlic and thyme and wipe your pan
• Taste, Taste, and TASTE! My plate may be different then yours. So always taste and
adjust. You can always add more but you cannot take out.