Indulge in the tantalizing flavors of a perfectly cooked strip steak smothered in a rich and flavorful bourbon onion mushroom sauce. This delectable dish combines the robust taste of grilled steak with the savory and slightly sweet notes of bourbon, caramelized onions, and tender mushrooms. It's an easy-to-follow recipe that will impress your taste buds and make you the star of any dinner party. With just a few simple steps, you'll create a culinary masterpiece that will leave you craving for more.
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NEW YORK STRIP STEAK WITH RED WINE MUSHROOM SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot.
- Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil.
- Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits.
- Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.
BOURBON STREET NEW YORK STRIP STEAK
Delicious sweet grilled steak that will have your friends and family begging for more.
Provided by Mark Daniel
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 1h25m
Yield 2
Number Of Ingredients 3
Steps:
- Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.
- Preheat grill to high heat, and lightly oil grate.
- Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.
Nutrition Facts : Calories 1597.7 calories, Carbohydrate 108.3 g, Cholesterol 78.6 mg, Fat 20.9 g, Protein 25.4 g, SaturatedFat 8.3 g, Sodium 97 mg, Sugar 106.7 g
PAN-SEARED STRIP STEAK WITH MUSHROOMS
Serve this steak with White-Cheddar Grits and Collard Greens with Lemon for a meal for four in about an hour.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat oil in a 12-inch skillet over medium-high heat. Season both sides of each steak with salt and pepper. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. (Do not flip steaks more than once.) Add more oil if needed. Transfer to a plate. Cover, and let rest at least 5 minutes.
- Add mushrooms to drippings in skillet, and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add stock and juices from plate to skillet. Bring to a boil, scraping up brown bits. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes. Pour sauce over steaks, and sprinkle with herbs.
STRIP STEAK WITH BOURBON ONION-MUSHROOM SAUCE
You know how you're always looking for 30-minute dishes? Bet you never thought you'd find this-the 24-minute Strip Steak with Bourbon Onion-Mushroom Sauce!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1 topped steak half each
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Reserve 1/4 cup barbecue sauce for later use. Sprinkle both sides of steaks with pepper.
- Grill steaks 14 min. or until done (160ºF), brushing with remaining barbecue sauce and turning after 7 min.
- Meanwhile, melt butter in large skillet on medium heat. Add vegetables; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently. Stir in reserved barbecue sauce; simmer on medium-low heat 5 min. or until vegetables are tender, stirring occasionally.
- Cut steaks in half. Serve topped with vegetable mixture.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 80 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
STRIP STEAK WITH BOURBON ONION-MUSHROOM SAUCE
Steps:
- Preheat grill to medium-high heat. Sprinkle steaks evenly with salt and pepper. Grill steaks 7 min.; brush with 3/4 cup of the barbecue sauce. Turn steaks and grill an additional 7 min.
- Meanwhile, cook and stir onions and mushrooms in butter in large skillet on medium-high heat 2 to 3 min. or until tender. Add remaining 1/4 cup barbecue sauce and the bourbon. Reduce heat to low; cook an additional 5 min.
- Serve steaks topped with the barbecue sauce mixture.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NY STRIP STEAK WITH ORANGE BOURBON GLAZE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 2h15m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Preheat grill to high and oven to 350 degrees F.
- In a medium bowl, combine Cajun seasoning, cayenne, salt, pepper and 2 tablespoons canola oil. Rub mixture on both sides of the steak. In a saute pan, sear steak for 7 minutes on both sides. Place steak in a plastic bag to marinate for 1 hour in refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 12 minutes (6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Using a serving spoon, add Orange Bourbon Glaze to steak.
- In a medium saucepan over medium-high heat saute the shallots in 2 tablespoons of butter until caramelized. Whisk in the bourbon, oranges, brown sugar, salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low and add beef stock. Simmer until mixture is a sauce-like consistency. Remove from heat. Whisk in the remaining 2 tablespoons of butter.
STEAK SAUCE MUSHROOM & ONIONS
My dad loved A1 and worcestershire, he would always make this side to go along with our steaks. If you don't like A-! omit it and add lemon juice and some soy sauce to taste.
Provided by Shawn C
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- in heavy skillet saute mushrooms in olive oil and butter until almost done.
- add garlic and onion and cook until until onions are done to tender crisp.
- add A-1 and worcestershire mix well until heated through.
- serve.
Nutrition Facts : Calories 96.1, Fat 6.7, SaturatedFat 2.4, Cholesterol 7.6, Sodium 115.3, Carbohydrate 7.5, Fiber 1.5, Sugar 4, Protein 3.8
STRIP STEAK WITH ROSEMARY - BOURBON SAUCE
This is a great recipe from Born to Grill by Bill and Cheryl Jamison. The sauce can be made several days in advance and refrigerated, just reheat it.
Provided by HeidiSue
Categories Steak
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- At least 2 1/2 hours and up to 12 hours before you plan to grill the steaks, rub them with the mustard and sprinkle with the course salt and black pepper.
- Wrap the steaks in plasic and refrigerate.
- Prepare the sauce, first melting the butter in a small skillet over medium heat.
- Stir in the rosemary and onion and cook until the onions are translucent, about 5 minutes.
- Stir in the bourbon, remove the skillet from the heat, and let the mixture cool for 10 minutes.
- Strain the mixture into a small bowl and return it to the skillet.
- Discard the solids.
- Add the remaining sauce ingredients to the skillet and cook over medium-low heat for an additional 5 minutes.
- Keep the sauce warm.
- Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes.
- Fire up the grill, grill the steaks to desired doneness.
- Serve the steaks hot with the rosemary-bourbon sauce.
Nutrition Facts : Calories 176.8, Fat 14.4, SaturatedFat 9.1, Cholesterol 38.2, Sodium 44.4, Carbohydrate 2.2, Fiber 0.2, Sugar 1.2, Protein 0.2
Tips:
- To ensure the best flavor, select high-quality strip steaks with good marbling.
- For a more intense bourbon flavor, use a higher-proof bourbon.
- If you don't have dry white wine, you can substitute chicken broth or beef broth.
- Don't overcrowd the pan when searing the steaks. This will prevent them from cooking evenly.
- Let the steaks rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat.
- Serve the strip steaks with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Conclusion:
This recipe for strip steak with bourbon onion mushroom sauce is a delicious and easy-to-make dish that is perfect for a special occasion dinner. The combination of tender, juicy steak, flavorful bourbon sauce, and sautéed onions and mushrooms is sure to please everyone at the table. So next time you're looking for a new way to enjoy strip steak, give this recipe a try. You won't be disappointed!
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