Description
A delicious and flavorful steak crusted with mushrooms and peppercorns.
Ingredients
- 2 (1 1/2-inch thick) boneless strip steaks (about 12 ounces each)
- 1 tablespoon olive oil
- 1/2 cup (1 stick) unsalted butter, divided
- 1/2 cup finely chopped cremini mushrooms
- 1/4 cup finely chopped shallots
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup whole black peppercorns, coarsely crushed
Instructions
- Season the steaks generously with salt and pepper.
- In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat until the butter is melted and foamy.
- Sear the steaks for 3-4 minutes per side for medium-rare, or until they reach your desired doneness. Remove the steaks from the skillet and set them aside on a cutting board to rest.
- Reduce the heat to medium and add the remaining 6 tablespoons of butter to the skillet. Once melted, add the mushrooms and shallots. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in the thyme and 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook for 1 minute more.
- Remove the skillet from the heat and stir in the parsley and crushed peppercorns.
- Spread the mushroom and peppercorn mixture evenly over the top surface of the rested steaks.
- Slice the steaks against the grain and serve immediately.
Notes
- The resting time for the steaks is crucial for keeping them juicy.
- Use a meat thermometer to ensure the steaks are cooked to your preferred level of doneness.
- For a spicier crust, increase the amount of crushed peppercorns.
- Cremini mushrooms are also known as baby bellas.
- The crust mixture can be prepared ahead of time and refrigerated. Allow it to come to room temperature before spreading on the steaks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: American