Today Jen called me and said she wanted a steak for dinner tonight, so I told her New York Strip it is! Now for those of you that might get turned off by the bourbon don’t worry you will cook off the booze part and it makes a world of difference for the flavor of the sauce. Also, this is a great weekday main dish – you just have to figure out the side (we did salad).

Let’s cook!

New York Strip Steak with Bourbon Mushroom Sauce

2 – 3 New York strip steaks, about 1 inch thick

olive oil

1 container sliced portobello mushrooms

1 container shiitake mushrooms, remove stems

3 springs fresh thyme

2 cloves garlic, chopped

1/4 cup bourbon

1/2 cup heavy cream

salt and pepper

Sprinkle the steaks all over with salt/pepper and let rest.

In a saute pan, heat 3 tablespoons of olive oil. When the oil starts smoking, add the mushrooms and cook for 10 minutes.

Then add thyme and garlic, and season with salt and pepper. Cook for 5 minutes.

Turn off the heat and place the mushrooms into a bowl.

Place the saute pan back on the stove and add the bourbon.

Once most of it has evaporated turn on the heat to medium. Add the cream and cook for 3 minutes.

Return the mushrooms to the pan and simmer the another 10 minutes.

While the sauce is simmering, heat 2 tablespoons of olive oil in a large saute pan over high heat. Once the oil starts to smoke put the steaks in the pan and cook for 5 minutes on each side for medium-rare.

Remove the steaks and let them rest for 5 minutes. Here is how I plated this dish:

Here is the close-up:

I hope you enjoy this dish!

Happy Cooking!