New York Steak With Cognac Butter And Portabella Mushroom Ragout Recipes

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GARLIC BUTTER HERB STEAK AND MUSHROOMS



Garlic Butter Herb Steak and Mushrooms image

Garlic Butter Herb Steak and Mushrooms is a perfectly juicy steak cooked in a skillet with a garlic herb butter and mushrooms. This is an easy restaurant meal that your family will love!

Provided by Alyssa Rivers

Time 25m

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter
6 ounce mushrooms (sliced)
3 garlic cloves (minced)
1 teaspoon thyme (chopped)
1 teaspoon rosemary (chopped)
1 teaspoon oregano (chopped)
2 lean New York Steak strip steaks
salt and pepper
¼ cup softened butter
3 garlic cloves (minced)
1 teaspoon thyme (chopped)
1 teaspoon rosemary (chopped)
1 teaspoon oregano (chopped)

Steps:

  • In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate.
  • Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
  • Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.

Nutrition Facts : Calories 413 kcal, Carbohydrate 4 g, Protein 25 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 107 mg, Sodium 188 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

NEW YORK STRIP STEAK WITH GARLIC BUTTER



New York Strip Steak with Garlic Butter image

This New York strip steak is seared steak that's cooked to golden brown, then topped with a garlic and herb butter. An easy dinner recipe that tastes like it came from a steakhouse, but can be made in the comfort of your own home.

Provided by Sara Welch

Categories     Main

Time 25m

Number Of Ingredients 6

4 New York strip steaks (8-10 ounces each)
1 1/2 tablespoons neutral flavored oil (such as corn oil, safflower oil, canola oil, grapeseed oil or peanut oil)
salt and pepper to taste
4 tablespoons butter
4 garlic cloves (smashed)
5 sprigs fresh thyme

Steps:

  • Let the steaks sit at room temperature for 20 minutes.
  • Preheat the oven to 450 degrees F. Season the steaks on both sides with salt and pepper to taste.
  • Heat a heavy pan such as a cast iron skillet over high heat.
  • Add the oil to the pan. Place the strip steaks in the pan in a single layer.
  • Cook for 3-4 minutes per side or until deep golden brown.
  • Add the butter to the pan. After the butter has melted, add the garlic cloves and thyme sprigs to the pan. Stir to combine.
  • Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
  • Place the meat in the oven and bake for 5-7 minutes or until the thermometer registers 140 degrees F for a medium steak.
  • Remove the pan from the oven. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.

Nutrition Facts : Calories 577 kcal, Carbohydrate 1 g, Protein 31 g, Fat 26 g, SaturatedFat 20 g, Cholesterol 149 mg, Sodium 184 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PORTOBELLO MUSHROOM "STEAK" WITH GARLIC BUTTER RECIPE - (4.4/5)



Portobello Mushroom

Provided by Stuart

Number Of Ingredients 6

1 1/2 tablespoons olive oil
1 fresh portobello mushroom, about 1/2 lb, brushed, clean and stem removed
salt and ground pepper to taste
2 teaspoons unsalted butter
1 large clove garlic, minced
1 teaspoon minced fresh parsley

Steps:

  • In a small frying pan over medium-high heat, warm the olive oil. Add the mushroom, rounded side down. Season the grill side liberally with salt and pepper and reduce the heat to medium-low. Cook for 5 minutes, then turn, season with salt and peopper, and cook, turning every 5 minutes, until tender and well browned on the rounded side, about 15 minutes longer. Transfer to a cutting board. Remove the frying pan from the heat. Let cool for a minute or two, then add the butter, garlic, and parsley. Swirl the pan to melt the butter and cook the garlic briefly; if the pan has cooled too much, return it to low heat until the butter melts. Cut the mushroom into slices. Add any mushroom juices to the frying pan. Transfer the mushroom slices to a warmed dinner plate. Pour the garlic butter over them.

NEW YORK STEAK WITH COGNAC BUTTER AND PORTABELLA MUSHROOM RAGOUT



New York Steak With Cognac Butter and Portabella Mushroom Ragout image

One of the top 100 recipes for 2007 from the Food Network. I tried it and boy is it delicious. The surprise is that's it easy too. This is definitely a special occasion meal!

Provided by Kim in Walnut Creek

Categories     Steak

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 16

4 New York strip steaks
1/2 cup butter
1 garlic clove, peeled and halved
1/2 cup cracked black peppercorns
2 tablespoons coarse salt
1/4 cup Worcestershire sauce
1/2 cup cognac or 1/2 cup brandy
1 1/2 lbs fresh portabella mushrooms
1/4 cup olive oil
1/2 cup chopped shallot
1/2 cup finely diced tomatoes
2/3 cup heavy cream
1/2 cup beef stock or 1/2 cup vegetable stock
1/2 cup chopped fresh basil
1/2 cup chopped Italian parsley
salt and pepper

Steps:

  • To prepare the steaks: Rub steaks with garlic clove, salt and cracked pepper. Marinate in Worcestershire sauce for 1 hour minimum.
  • To prepare the ragout: Grill mushrooms whole, then coursely chop into 1/2 inch cubes. Pour olive oil in pan, add mushrooms and shallots, and saute until soft. Add tomatoes, heavy cream, and stock. Simmer and reduce for about 10 minutes. Add herbs and seasonings and remove from heat. Keep warm if using immediately.
  • To cook steaks and prepare cognac butter: Sear steaks in a heavy skillet on high heat to desired temperature, remove from heat. Add cognac and flame off, then whisk in the butter.
  • Place mushroom ragout on plate. Cut steaks across the grain into 1/2 inch slices. Fan steaks on top of ragout and drizzle with cognac butter. Garnish as desired. Serve immediately and enjoy!

Nutrition Facts : Calories 1186.3, Fat 93.8, SaturatedFat 42.6, Cholesterol 330.8, Sodium 4151.4, Carbohydrate 27.3, Fiber 7.2, Sugar 6.8, Protein 62.8

NEW YORK STRIP STEAK WITH COGNAC BUTTER AND PORTOBELLO MUSHROOM RAGOUT



New York Strip Steak with Cognac Butter and Portobello Mushroom Ragout image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 16

1/2 cup butter
1 garlic clove, peeled and halved
4 (12 ounce) NY strip steaks or tenderloin or sirloin steaks
1/2 cup cracked black peppercorns
2 tablespoons coarse salt
1/4 cup Worcestershire sauce
1/2 cup cognac or brandy
1 1/2 pounds fresh portobello mushrooms
1/4 cup olive oil
1/2 cup chopped shallots
1/2 cup finely diced tomatoes
2/3 cup heavy cream
1/2 cup beef or vegetable stock
1/2 cup chopped fresh basil
1/2 cup chopped Italian parsley
Salt and white pepper

Steps:

  • To prepare the steaks: Rub steaks with garlic clove, salt and cracked pepper. Marinate in Worcestershire sauce for 1 hour, minimum.
  • To prepare the ragout: Grill mushrooms whole, then coarsely chop into 3/4-inch cubes. Pour olive oil in pan, add mushrooms and shallots, and saute until soft. Add tomatoes, heavy cream, and stock. Simmer and reduce for about 10 minutes. Add herbs and seasonings and remove from heat. Keep warm if using immediately.
  • To cook steaks and prepare cognac butter: Sear steaks in a heavy skillet on high heat to desired temperature, remove from heat. Add cognac and flame off, then whisk in the butter.
  • Place mushroom ragout on plate. Cut steaks across the grain into 1/2-inch slices. Fan steaks on top of ragout and drizzle with cognac butter. Garnish as desired. Serve immediately.

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