Seared Strip Steak with Sautéed Mushrooms

We usually grill our steaks outside, but I wanted to share how to cook delicious steaks in the kitchen. It is even quick and easy enough to make on a work night. We keep our meals pretty simple these days, so I serve these steaks with my usual low carb keto options for side dishes, such as a side salad, broccoli or a cauliflower dish. Or following the framework on our current way of eating, I cut the steak in bite size pieces and top a meal size salad.

If you have trouble getting steaks cooked to the desired doneness, there is a link at the bottom of this post for a Beef Temperature Chart that beautifully shows and explains everything to achieve your desired doneness. I printed out two copies so that I have one handy in the kitchen and one for Hubby to put in his grilling recipes notebook. Sure makes it a lot easier!

Seared Strip Steak with Sautéed Mushrooms

Free Printable Recipe

Regular olive oil has a higher smoke point than extra virgin olive oil. Therefore, it is a better option for the high temperatures utilized here.

Tip: For best results, allow steaks to rest at room temperature for 30 minutes prior to cooking.

Prep time: 15 min, Cook time: 15-20 min (plus 5 min to rest), Yield: 4 4-oz. servings

Ingredients

• 2 8-oz. strip steaks
• Sea salt and black pepper, to taste
• 1 Tablespoon olive oil
• 4 Tablespoon unsalted butter, divided
• 8 oz. white mushrooms, sliced
• 1 teaspoon dried rosemary
• ½ teaspoon garlic powder

Directions

1. Place top oven rack in center position and pre-heat oven to 400°F. Generously season the steaks on both sides with salt and black pepper, to taste. Set aside.
2. Add olive oil to a large cast iron skillet set over medium-high heat. Heat skillet until very hot, approximately 5 minutes, before adding the meat. Sear the steaks until nicely browned, approximately 2-3 minutes per side.
3. Remove skillet from heat and top each steak with 1 tablespoon unsalted butter.
4. Transfer skillet to pre-heated oven and roast for 8-10 minutes or until an instant-read meat thermometer reads 135°F for medium rare or 145°F for medium. See cooking note below for more “doneness temperature” tips.
5. Once the steaks are in the oven, add the remaining butter to another skillet set over medium heat. Add mushrooms, rosemary, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the mushrooms are nicely browned and start to release their juices, approximately 5-6 minutes. Remove from heat and set aside.
6. Remove skillet from oven and transfer steaks to a large plate. Cover loosely with aluminum foil and rest for 5 minutes. (Internal temperature will continue to rise several degrees while they rest). Remove foil and divide the steaks into 4 equal-sized portions. Serve immediately topped with some of the sautéed mushrooms.

Cooking Note: Actual cook time will vary depending on a number of factors, including internal starting temperature, thickness of the steaks, individual oven variances, and preferred level of ‘doneness.’ Check after 6-7 minutes and adjust cook time accordingly. C

Beef Temperature Chart: https://www.certifiedangusbeef.com/kitchen/doneness.php

Macros – per serving*

• Calories: 326
• Fat: 20.14g
• Carbs: 2.33g
• Net Carbs: 0.7g
• Protein: 35.32g

*Source: HappyForks.com (Nutritional information provided for entertainment purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by HappyForks.com and is not guaranteed to be accurate)