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This steakhouse classic is firm, lean and flavorful. Known for its marbling, tenderness and flavor, the New York Strip Steak will nourish your family with great taste.
Master Chef Choice
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Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
1 lb boneless strip steak
1/4 tsp freshly ground pepper
1/8 tsp salt
1 tbsp extra-virgin olive oil
3 cups sliced mixed mushrooms
1/2 cup brandy
1 15-oz can reduced-sodium beef broth
1 tsp butter, softened
1 tsp all-purpose flour
2 tsp Dijon mustard
1 tbsp chopped fresh chives
Sprinkle steaks on all sides with salt and pepper.
Over medium-high heat, heat oil in a skillet.
Reduce heat to medium.
Cook 3 to 5 minutes per side for medium.
Set aside steaks and cover with foil to keep warm.
Add mushrooms to skillet.
Cook for about 3 minutes with stirring until juices are released.
Cook, stirring, about 1 minute.
Bring to a boil.
Cook 8 to 10 minutes. Should reduce by half.
Meanwhile, mix butter and flour in a bowl.
Add mustard to pan sauce.
Whisk in butter-flour paste slowly.
Reduce heat to medium-low.
Return steak to the pan including the juices.
Coat with sauce and cook for about 1 minute.
Serve steak with sauce and sprinkled with chives.
Thyme and Salt New York Strip Steak
Total Time: 1 hour
Prep Time: 30 minutes
Cook Time: 30 minutes
Two 8-ounce New York strip loin steaks
2 tbsp extra-virgin olive oil, plus more for drizzling
1 small bunch fresh thyme sprigs
Sea salt, for sprinkling
*Special equipment: an instant-read thermometer
Set out the steaks, allowing them to come to room temperature, at least 30 minutes.
Preheat the oven to 275 degrees F.
Season the steaks with some kosher salt.
For about 2 minutes heat a large, oven-safe skillet over medium-high heat until hot.
Add the olive oil to the pan.
Add the steaks to the pan and allow them to sear until brown, which should take about 4 minutes.
Flip the steaks and take the pan off the heat.
Add the thyme sprigs.
Transfer the skillet to the center of the oven.
Use the instant-read thermometer to check the steaks every few minutes. For medium-rare doneness, the thermometer inserted into the thickest part should read 135 degrees F.
Remove the skillet from the oven.
Set the steaks on a cutting board. Let the meat rest for 10 minutes.
Slice the steaks.
Gather the remaining pan sauce and pour over the steaks.
Drizzle olive oil over the steaks and finish with sprinkling sea salt.
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