Recipe by LEMONPIE
"This is an easy recipe. My family just loves the mushroom topping. Add some boiled carrots and mashed potatoes to make a wonderful meal."
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ground black pepper
New York strip steaks, cut 3/4 inch thick
1 (8 ounce) package
sliced fresh mushrooms
salt and pepper to taste
This was very good, im not giving a five star though because I strongly feel that any "sauce" that is intended for the top of steaks should be cooked after the steak is done in the wonderful brown bits in the pan. Thats what i did, after cooking the steak i removed, let rest, added onion and mushrooms, red wine, salt, pepper, and at the end tablespoon of butter. Great on top of the steak. I served the whole thing on top of soft polenta. really good.
The mushrooms were good, but I think that the flavors of the rub could have been explored further.
I've made this recipe 3 times in the last month. My daughter liked it so much, so requested this for her birthday dinner. The red wine adds a lot of flavor to the mushrooms. I found I like a mixture of different mushrooms. The last time I prepared the "rub", I tripled the recipe and placed the extra in a small glass jar so I can prepare again quickly.
I loved the seasonings for the steaks!!! It was delicious! I do not drink or use alcohol in cooking, so I substituted apple cider vinegar for the wine and it was very good.
I love the seasonings used for this steak. I prepared the steaks using rib eye as it was what I had on hand. For the seasoning mix, I minced up some fresh thyme rather than dried, chopped up 1 garlic clove, mixed these with rock salt, black pepper, and paprika. I rubbed the seasonings into the rib eye steak and let it sit like that in the refriegerator for a couple of hours. In a skillet I added olive oil, heated up on medium high heat. I fried the steak on one side, searing it, until it was golden brown, before turning it over to other side. When the steaks were done, I set them aside to rest and to let the juices redistribute while I sauteed the mushrooms. To the same skillet I added 2T butter, shallots and 1 garlic, chopped up and I stirred it up with all the brown bits in the pan. then I added the mushrooms, sliced in half, stirred, added white wine, not red wine, and cooked it for a few minutes. The seasonings added a nice flavor to the steaks and also to the mushroom sautee. I really liked the flavor of the fresh thyme. The wine also adds flavor to the mushrooms along with the brown bits mixed in. My only small criticism is with the submitter's cooking method to use two separate skillet's whereas you could use the same skillet to prepare both the steak and mushrooms. The brown bits from the steaks is what really adds more flavor to the mushrooms. I topped the mushrooms on the steaks and served it along with Rosemary Zuchhini Sticks, also from this website.
Fabuous! Used 1 lb. of Angus flank steak instead of New York strip and grilled it on the George Foreman. Served it with Maple Dill Carrots. Great combo!
This wasn't too bad. I really like sauteed onions and mushrooms but neither I nor my roommates particularly liked the flavor that the red wine added (and they're both wine people). The rub for the steak was good, though, so I think I'll just use the rub and top with plain onions and mushrooms next time.
This is an incredible recipe. Follow the recipe exactly. The thyme is the key to the tangy and bold taste. I would definitely recommend this to any steak lover!
* Percent Daily Values are based on a 2,000 calorie diet.
Thyme-Rubbed Steaks with Sauteed Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 143
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