serves 1-2

Reverse Seared New York Strip with Crispy Mushrooms

Steaks are better with delicious sides. Make these crispy mushrooms to complement the steak's buttery finish. This steak is made with the reverse sear method for fool-proof cooking.



  • 2 Pre® New York Strip Steaks
  • 1 Tbsp Kosher salt
  • 2 Tbsp high temperature cooking oil
  • 3 Tbsp unsalted butter
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 3 cloves garlic, smashed
  • 8 ounces fresh mushrooms (We recommend oyster mushrooms, separated and torn into bite-sized pieces.)
  1. Heat oven to 275º. Remove steak from packaging and dry with paper towels. Sprinkle steak with salt and place it on a rack on a baking sheet. This allows air to circulate around the steak and fully dry out the surface which helps make a dark sear.
  2. Place steak in the oven for approximately 25-30 minutes or until an internal thermometer reads 125 (for medium-rare). Remove from the oven and set aside.
    Heat a heavy-bottomed skillet over medium-high heat. Add cooking oil. When the oil is hot, place steak in the skillet. Sear on each side, undisturbed, for 1 minute or until a dark crust forms.
  3. When the steak is fully seared, add butter, herbs, and garlic. Swirl melted butter around skillet and steak. Pile garlic and herbs onto the steaks, angle the skillet slightly, and use a spoon to dip the pooled, melted butter over the steaks for approximately 1 minute.
  4. Remove steaks from skillet and allow to rest 5 minutes. Return skillet to burner.
  5. While steaks rest, add mushrooms to buttery skillet in a single layer. Allow to cook, undisturbed, for 2-3 minutes or until golden brown and crispy. Flip over and cook the other side for 1 minute.
  6. Serve steaks sliced with mushrooms on the side. This entree pairs well with your favorite roasted or steamed vegetable for a simple, elegant dinner.


Amount per 100g