Pan-Seared New York Strip Steak with Scotch Portable Mushro

Ready in 1 hour

Top-ranked recipe named "Pan-Seared New York Strip Steak with Scotch Portable Mushro"

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Try this Pan-Seared New York Strip Steak with Scotch Portable Mushro recipe, or contribute your own. "Cream" and "Shelf life" are two tags used to describe Pan-Seared New York Strip Steak with Scotch Portable Mushro.


Ingredients

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3 Unsalted butter; + 2 tbsp
4 6 ounce New York Strip
1/2 Jumbo yellow onion; diced
1/2 c Scotch
3/4 lb Portabella mushrooms; Sliced
2 tb Flour
1/2 c heavy cream; Warm
Salt and pepper to taste

Original recipe makes 1

Servings  

Preparation

You will need 2 separate skillets for this recipe. 1) In a large skillet over medium high heat, saute the mushrooms and onions in 3 tbsp. of melted butter until the mushrooms are tender. Season to your taste with salt and pepper and stir in the flour. Pour the heavy cream into the mixture and mix well. Set aside in a warm place. 2) In a second skillet , melt the remaining 2 tbsp butter and bring to a high heat. Season the steaks with salt and pepper and fry for 2 1/2 to 3 minutes per side for rare and increase the cooking time by 1/2 minute per side for each additional degree of doneness you like. Remove the steaks from the pan and arrange them on a platter or individually. Add the scotch to the pan drippings and bring to a boil for 1 to 2 minutes, mix into the mushroom sauce. Pour over the steaks and serve immediately. Serve extra sauce in a bowl for passing.

Calories Per Serving: 3075 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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