Strip Steaks with Sauteed Onions and Mushrooms
By America's Test KitchenPublished on February 4, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
2 (1-pound) boneless strip or rib-eye steaks, 1 to 1 ½ inches thickSalt and pepper 2 tablespoons vegetable oil 8 ounces cremini mushrooms, trimmed and sliced thin1 onion, halved and sliced thin2 garlic cloves, minced¼ cup balsamic vinegar 3 tablespoons chopped fresh chives 2 tablespoons unsalted butter
Instructions
- Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), about 5 minutes per side. Transfer to carving board, tent loosely with foil, and let rest for 5 minutes.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add mushrooms, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until vegetables are well browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Stir vinegar and any accumulated beef juices into skillet and simmer, scraping up any browned bits, until sauce has thickened, about 1 minute. Off heat, stir in 2 tablespoons chives and butter. Season with salt and pepper to taste. Slice steaks and transfer to platter. Top with sauce and sprinkle with remaining 1 tablespoon chives. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 (1-pound) boneless strip or rib-eye steaks, 1 to 1 ½ inches thick
Salt and pepper
2 tablespoons vegetable oil
8 ounces cremini mushrooms, trimmed and sliced thin
1 onion, halved and sliced thin
2 garlic cloves, minced
¼ cup balsamic vinegar
3 tablespoons chopped fresh chives
2 tablespoons unsalted butter
Ingredients
2 (1-pound) boneless strip or rib-eye steaks, 1 to 1 ½ inches thick
Salt and pepper
2 tablespoons vegetable oil
8 ounces cremini mushrooms, trimmed and sliced thin
1 onion, halved and sliced thin
2 garlic cloves, minced
¼ cup balsamic vinegar
3 tablespoons chopped fresh chives
2 tablespoons unsalted butter
Ingredients
2 (1-pound) boneless strip or rib-eye steaks, 1 to 1 ½ inches thick
Salt and pepper
2 tablespoons vegetable oil
8 ounces cremini mushrooms, trimmed and sliced thin
1 onion, halved and sliced thin
2 garlic cloves, minced
¼ cup balsamic vinegar
3 tablespoons chopped fresh chives
2 tablespoons unsalted butter
Why This Recipe Works
Searing the steaks in a traditional skillet allows for the buildup of fond, the flavorful browned bits in the bottom of the skillet. Cooking the mushrooms and onion in the same skillet with a splash of balsamic vinegar makes for a complex accompaniment.
Instructions
- Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), about 5 minutes per side. Transfer to carving board, tent loosely with foil, and let rest for 5 minutes.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add mushrooms, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until vegetables are well browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Stir vinegar and any accumulated beef juices into skillet and simmer, scraping up any browned bits, until sauce has thickened, about 1 minute. Off heat, stir in 2 tablespoons chives and butter. Season with salt and pepper to taste. Slice steaks and transfer to platter. Top with sauce and sprinkle with remaining 1 tablespoon chives. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments