Cast Iron Steaks with Mushroom

A true classic, there is nothing like a well made steak! A perfectly seared cast iron steak is an impressive recipe that everyone should have in their back pocket. Once seared, the steaks are finished with a garlic herb butter baste and a variety of garlic sautéed mushrooms.

There is something to be said about a well seared steak with the perfect medium rare center. This recipe for cast iron steak with mushrooms walks you through how to cook the perfect New York strip steak at home. The steak is seared in a hot cast iron skillet, then basted with a flavorful garlic and herb infused butter. While the steak is resting, saute a variety of wild mushrooms to serve along with the New York.

This recipe for cast iron steak is part of a date night in series. Serve alongside pasta with tomato mascarpone sauce or mussels marinara.

🍄 Ingredients

• New York Strip: Look for steaks that are at least 1 inch thick. This will ensure that the steaks are not overcooked.
• Kosher Salt and Ground Pepper: A course Kosher salt and medium grind of black pepper is all the seasoning you need for the steaks. Don't be shy with the salt and pepper and season all of the sides of the steak.
• Butter: Use an unsalted butter to control the salt. There is butter in searing and basting the steak. And if you have access to a good quality European butter, that will make the recipe taste even better.
• Garlic Cloves: A few smashed garlic cloves are added to the garlic butter baste and another few are finely chopped and sautéed with the mushrooms.
• Herbs: Use any combination of fresh rosemary, thyme and oregano for the herb bundle.
• Mushrooms: Use any combination of smaller mushrooms, such as button mushrooms, cremini or shiitaki mushrooms and enoki mushrooms.

🥩 How to Cook a New York Strip Steak

1. Bring the steak out to room temperature at least 20 minutes before cooking.
2. When ready to cook, place a medium sized cast iron skillet over high heat and season the steak liberally with salt and pepper on all sides.
3. Once the cast iron is very hot, add butter and oil and sear the steak on the first side, until a deep crust is formed, about 3-4 minutes.
4. Once the first side is seared, turn the steak over and continue searing until deeply caramelized. Sear the sides and fat cap as well.
5. Add a few more tablespoons of butter, the herb bundle and garlic cloves and baste the butter onto the steak. Carefully tilt the pan towards you and push the steak away from you in the pan. Then use a spoon to baste the butter onto the steak, for another 30 seconds.
6. Once steak is done, remove is to a cutting board and cover with foil to rest for at least 10 minutes.
7. Lower the heat in the cast iron and add another tablespoon of butter, chopped garlic and saute for 30 seconds. Then add the mushrooms, season with salt and pepper and saute until mushrooms are tender, for 3-5 minutes.
8. Once the steak has rested, slice against the grain and serve with garlic sautéed mushrooms.

🌡️ Steak Cooking Temperatures

If you are nervous about knowing when the center of the steak is done, use a digital meat thermometer. Probe the thermometer into the center of the steak for the internal temperature.

• Rare: 125-130 degrees Fahrenheit
• Medium Rare: 140-140 degrees Fahrenheit
• Medium: 140-150 degrees Fahrenheit
• Medium Well: 150-155 degrees Fahrenheit
• Well Done: 160 + degrees Fahrenheit

What Sides to Serve with Steak

• Shaved Brussels Sprouts Salad with Parmesan
• Wild Mushroom Risotto
• Julia Child's Mussels Mariniere
• Sautéed Balsamic Brussels Sprouts
• Pesto Broccolini
• Creme Fraiche Mashed Potatoes

Cast Iron Steaks with Mushrooms

Samantha Ferraro

LittleFerraroKitchen.com

Perfectly seared cast iron steaks with mushrooms is an impressive and elegant dinner recipe. Finish the steak with a flavorful herb butter baste.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 15 mins

Resting 10 mins

Total Time 45 mins

Course Dinner, Main

Cuisine American

Servings 4 servings

Calories 446 kcal

Equipment

Cast Iron Skillet

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Steaks

• 2 New York Strip steaks about ½-3/4 pound each
• Kosher Salt and Ground Pepper
• 3 tablespoons Unsalted butter divided
• 2 tablespoons Avocado oil or other high heat cooking oil
• 2 Garlic cloves peeled and gently smashed
• Herb bundle any combination of rosemary, thyme and or oregano

Mushrooms

• 1 tablespoon butter
• 2 garlic cloves finely chopped
• 1 pint mushrooms any small variety such as button, cremini, shiitake
• ½ teaspoon Kosher salt
• Ground black pepper

Instructions

 

• Remove the steaks from the fridge and leave out at room temperature for at least 20 minutes before cooking.
• When ready to cook, place a medium sized cast iron skillet over high heat.
• Dry the steaks very well with paper towels and season the steaks liberally with salt and pepper on all sides.
• Once the cast iron is very hot, add 1 tablespoon of butter and avocado oil to the skillet and sear the steaks on the first side, until a deep crust is formed, about 3-4 minutes.
• Once the first side is seared, turn the steaks over and continue searing until deeply caramelized. Sear the sides and fat cap as well.
• Add a 2 more tablespoons of butter, the herb bundle and peeled garlic cloves and baste the butter onto the steak. Carefully tilt the pan towards you and push the steaks away from you in the pan. Then use a spoon to baste the butter onto the steaks, for another 30 seconds.
• Once steaks are done, remove them to a cutting board and cover with foil to rest for at least 10 minutes.
• Lower the heat in the cast iron and add a tablespoon of butter and the chopped garlic and saute for 30 seconds. Then add the mushrooms, season with salt and pepper and saute until mushrooms are tender, for 3-5 minutes.
• Once steaks have rested, slice against the grain and serve with garlic mushrooms.

Video

Notes

• Let the steaks come to room temperature for at least 20 minutes before cooking. 
• NewYork strips are a leaner cut of steak, so don't be shy with the butter!
• Pat the meat dry very well with paper towels, this will help the seasoning stick. 

Nutrition

Calories: 446kcalCarbohydrates: 5gProtein: 27gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 121mgSodium: 380mgPotassium: 745mgFiber: 1gSugar: 2gVitamin A: 350IUVitamin C: 3mgCalcium: 39mgIron: 2mg

Keyword cast iron steaks, seaqred New York strip steak

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