Ingredients
Steaks
- 4 New York Strip Steaks
- 3 tablespoons olive oil
- 3 teaspoons sea salt
- 1 teaspoon cracked black pepper
Cream Sauce
- 2 tablespoons butter
- 1/3 cup onion, chopped fine
- 2 tablespoons fresh garlic, chopped fine
- 3 cups mushrooms, sliced (can be one variety or a mixture of different varieties)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Pinch ground nutmeg
- 1/4 cup Bourbon whiskey
- 1 tablespoon balsamic vinegar
- 3/4 cup heavy cream
- 2 tablespoons fresh chives, minced
Directions
Rub steaks all over with olive oil, salt, and pepper.
Heat a large sauté pan over medium-high heat. Add the steaks to the hot pan and cook both sides to desired doneness. Timing depends on thickness of steak. A room temperature 1-inch thick New York will take about 5 minutes per side to reach medium rare. (Medium rare is 140–145°F on a meat thermometer. Medium is 155–160°F.) Remove steaks to a plate and return pan to medium heat.
Add the butter to the pan. When melted, add onions and sauté until soft. Add the garlic and sauté for 1 minute. Add the mushrooms and sauté for 3–5 minutes until the mushrooms are brown and releasing their liquid, about 5 minutes.
Season the mushroom mix with salt, pepper and nutmeg. Add the whiskey and balsamic vinegar. Cook while stirring for 2 minutes.
Reduce heat and add the heavy cream.
Simmer and reduce the sauce for 2 minutes, until the sauce coats the back of a spoon. Stir in the minced chives and serve over steaks.
Makes 4 servings.
