Description
Succulent New York strip steak meets luxurious drunken mushrooms in this gourmet comfort dish from classic American cuisine. Wine-soaked mushrooms and creamy blue cheese potatoes elevate this hearty meal, promising rich flavors that will delight you at first bite.
Ingredients
Scale
Main Protein:
- 2 thick steaks, any cut, ¾ to 1 pound (340 to 450 grams) each
Vegetables:
- 20 small fingerling potatoes, washed and cut in half
- 2 medium yellow onions, halved and sliced
- 12 to 15 large button mushrooms, thinly sliced
- 2 cloves garlic, minced
Seasonings and Cheese:
- Salt, to taste
- Freshly ground black pepper, to taste
- Olive oil, as needed
- 2 ounces (56 grams) blue cheese, crumbled
Instructions
- Prepare the oven by heating it to 425°F, ensuring optimal roasting temperature for the potatoes.
- Coat potatoes with olive oil and a sprinkle of salt, then spread them evenly across a baking sheet for uniform roasting.
- Roast potatoes for 20-30 minutes until they develop a golden, crispy exterior and tender interior.
- While potatoes roast, caramelize onions in a dry sauté pan over medium-high heat, using a minimal amount of oil and salt to enhance natural sweetness.
- Transfer caramelized onions to a separate plate once they reach a rich, golden-brown color.
- In the same pan, heat olive oil and introduce mushrooms, stirring to ensure complete oil coverage.
- Cook mushrooms over medium-high heat for approximately 5 minutes, then add minced garlic and sauté for an additional minute.
- Allow mushroom mixture to simmer, stirring occasionally to prevent sticking and ensure even cooking.
- Reintroduce caramelized onions to the mushroom pan and continue cooking until the sauce reduces and thickens, creating a rich, concentrated flavor.
- Simultaneously, prepare a cast iron skillet by heating oil over high heat for the steaks.
- Season steaks generously with salt and pepper on both sides before placing them in the hot skillet.
- Cook steaks for 4½ minutes on each side for a perfect medium-rare finish, adjusting time for preferred doneness.
- After cooking, let steaks rest on a cutting board, tented with foil to retain heat and juices.
- Check roasted potatoes for golden-brown tops and tenderness, then sprinkle blue cheese over each potato.
- Broil potatoes on a lower oven rack for an additional 5 minutes, allowing cheese to melt and create a crispy topping.
- Reheat mushroom and onion mixture if needed, then arrange over the rested steaks.
- Remove potatoes from the oven, plate the dish, and serve immediately to enjoy the full spectrum of flavors and textures.
Notes
- Prep Potatoes Ahead: Cube potatoes evenly to ensure uniform roasting and faster cooking time.
- High-Heat Searing: Use a cast-iron skillet for perfect steak caramelization and develop deep, rich flavor.
- Resting Meat Matters: Allow steaks to rest 5 minutes after cooking to redistribute juices and maintain tenderness.
- Mushroom Moisture Control: Cook mushrooms at medium-high heat to eliminate excess liquid and concentrate flavors.
- Blue Cheese Broiling Tip: Watch closely during final 5 minutes to prevent burning and achieve golden, melted cheese topping.
- Temperature Precision: Use meat thermometer for accurate doneness, aiming for 135°F for medium-rare steak.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg