Main Dishes

Reverse-Sear Strip Steak with Mushroom Cream Sauce

Recipe courtesy of Whitney Reist
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 2-4

Whether it’s a laid-back dinner for two or the centerpiece of a special celebration, our Reverse-Sear Strip Steak with Mushroom Cream Sauce transforms any occasion into a gourmet experience.

Ingredients

For the steak:

Two (about 12-ounce) Aspen Ridge® Natural Angus Beef Strip Steaks

Coarse ground Kosher salt

Peanut or canola oil

2 tsp unsalted butter

For the mushroom sauce:

8 ounces baby ‘bella mushrooms, wiped clean, stems trimmed, sliced into 1/4-inch-thick slices

2 tsp unsalted butter

2 tsp olive oil

2 cloves garlic, finely chopped

2 tsp fresh thyme, finely chopped

1/4 cup marsala or white wine

1 Tbsp whole grain mustard

1/3 cup beef stock

2/3 cup whipping cream

1/3 cup freshly grated Parmesan cheese

Salt and pepper to taste

Preparation

  1. For the steak: Place the steaks in a rectangular baking pan or sheet with a wire rack inside. Season all sides of the steaks with Kosher salt. Place in the refrigerator, loosely tented with foil, and let rest for 12-18 hours.
  2. Remove the steaks from the refrigerator and preheat the oven to 200°F. Insert two probes of a digital thermometer into each steak lengthwise, being sure the probe is not emerging from the steak at any point.
  3. Roast the steaks for 30-40 minutes or until the thermometer reads 115°F. Remove from the oven and let rest for 10 minutes while you preheat a 10-inch cast-iron skillet over medium-high heat. You will know the skillet is ready when a drop of water placed inside sizzles vigorously and evaporates within 10 seconds.
  4. Remove the thermometer probes from the steak. Place about a tablespoon or two of peanut or canola oil into the hot skillet. Swirl to coat the bottom of the pan. Once the oil is shiny, place the steaks inside. Sear for two minutes on both sides, then sear each short side for about 30 seconds. This will result in a doneness of medium-rare to medium.
  5. Remove the steaks from the skillet and transfer to a cutting board. Place a teaspoon of butter on each. Cover loosely with foil and let rest for 10 minutes while you make the mushroom sauce.
  6. For the mushroom sauce: Wipe the skillet dry with a paper towel. Place the skillet over medium heat. Add the butter and olive oil. Once the butter melts, add the mushrooms. Sauté for 5 minutes, or until the mushrooms are golden brown. Add the garlic and thyme, stirring for 30 seconds. Add the wine and stir till almost evaporated, about a minute. Stir in the mustard, beef stock, and cream, reducing the heat to a simmer. Do not let the mixture boil. Simmer for 2-3 minutes to heat throughout, then remove from heat and stir in the Parmesan cheese. Season to taste with salt and pepper.
  7. Slice the steak into thin strips, if desired, or serve the steaks whole with mushroom cream sauce on top.
  8. Enjoy!