Cooking Grass-Fed Beef: Episode 2 – New York Strip Steak with Warm Caramelized Mushroom Salad
This video recipe for New York Strip Steak with Warm Caramelized Mushroom Salad is the second in a series of videos I'm doing that focus on cooking various cuts of grass-fed beef.
The New York Strip is a very popular, easy-to-prepare cut, and the most popular steak in America (with the higher-fat Rib Eye coming in a close second and gaining fast).
While I prefer to grill Rib Eye steaks, with the New York Strip, I think a simple pan searing is best. These grass-fed steaks come from Normanton Farms, and were about 8-oz each. This is sort of a standard size for this cut, unless you're talking about a steakhouse portion, which are usually 12 to 16-oz. Since it's a fairly thin piece of meat, it will cook pretty quickly when seared in a hot pan, but especially so if it's from grass-fed cattle.
To recap some grass-fed facts from Episode 1 – Top Round "London Broil," grass-fed beef is much lower in fat, so it cooks faster, and can dry out faster if over-cooked. As you'll hear me say in the video recipe, I only cooked mine for a couple minutes per side to a fairly rare temperature. This ensured a juicy, tender, and flavorful steak.
Speaking of flavorful, I LOVE this warm caramelized mushroom salad as a topping for steaks, especially these steaks. The earthy mushrooms really amplify the beefy flavors of the steak -- and the sherry vinaigrette and fresh tarragon are perfect conduits. I hope you grab yourself some grass-fed beef and give this recipe a try. Enjoy!
Ingredients:
- For the mushroom salad:
- 8 large mushrooms, sliced
- 1 1/2 tbsp olive oil
- 1 tbsp butter
- 1/4 cup sherry vinegar
- salt to taste
- 1 whole garlic clove, peeled and bruised
- 1 tbsp fresh chopped tarragon
- For the rest
- 1 tbsp olive oil
- 2 (8-oz) New York strip steaks
- salt and fresh ground black pepper to taste
- 1 tbsp butter to finish sauce