NY STRIP STEAKS CREAMY MUSHROOM SAUCE & MASHED POTATOES
4 NY strip steaks
2 tsp kosher salt
1 packet Sazón
2 tablespoon cumin
2 tbsp olive oil
2 tbsp butter
2 garlic cloves, smashed
For the mashed potatoes:
2 lbs Yukon Gold or Russet potatoes, peeled and cubed
4 tbsp butter
½ cup warm milk or heavy cream
1 tsp Salt and pepper to taste
For the creamy mushroom sauce
1 lb mushrooms, sliced
2 tbsp butter
1 small shallot, finely diced
2 garlic cloves, minced
½ cup beef broth
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 tsp Dijon mustard
Salt and pepper to taste
1 tbsp chopped parsley
Place potatoes in a pot and cover with cold salted water.
Bring to a boil and cook until fork-tender, about 15–20 minutes.
Drain well.
Mash with butter and warm milk or cream until smooth.
Season with salt and pepper. warm
Pat steaks dry and season generously with salt and pepper.
Heat olive oil in a large cast-iron skillet over high heat.
Sear steaks 3–4 minutes per side for medium-rare.
Add butter, garlic, and thyme during the last minute and baste the steaks.
Remove steaks and let rest for 10
In the same skillet, reduce heat to medium.
Add butter and mushrooms; sauté until browned, about 6–8 minutes.
Add shallot and garlic; cook 1 minute.
Pour in beef broth and scrape up the browned bits.
Simmer Reduce
Cook heavy cream, Parmesan, and Dijon mustard
5 minutes until thickened.
Season with salt and pepper. Stir in parsley
Spoon mashed potatoes onto each plate.
Top with a NY strip steak.
Generously ladle creamy mushroom sauce over the steak and potatoes.
U want you can put fried onions on top #recipe
One great tip for making this dish even more delicious is to choose the right cut of NY strip steak. Look for steaks with good marbling as the fat helps keep the meat juicy and flavorful during cooking. When searing, make sure your skillet is very hot before placing the steak to get a nice crust. For the creamy mushroom sauce, using a mix of mushroom varieties like cremini, shiitake, or button can add depth of flavor. Cooking the mushrooms until they're nicely browned enhances their umami taste, which complements the richness of the cream and Parmesan perfectly. Adding fresh thyme along with your garlic and shallots can also lift the sauce with herbal notes. When preparing mashed potatoes, Yukon Gold potatoes are ideal if you want a buttery, creamy texture without being too heavy. Warming the milk or cream before adding it to the potatoes helps keep the mash smooth and silky. If you prefer a lighter option, you can substitute the heavy cream with whole milk or even broth. Resting the steaks for about 10 minutes after cooking is crucial; it allows the juices to redistribute and results in a tender bite. To finish your plating, you can add fried onions or sautéed fresh parsley for a touch of color and crunch. This recipe is great for home cooks looking for a restaurant-style meal that is straightforward but packed with flavor. The combination of cumin, Sazón seasoning, and kosher salt in the steak rub gives a slight Latin flair that pairs beautifully with the creamy mushroom sauce. Enjoy this dish for special occasions or a cozy weekend dinner.
