Ingredients:
Steaks
- 4 boneless Svante’s New York Strip steaks
- 1 clove garlic, minced
- 2 teaspoons paprika
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon thyme
Mushrooms:
- 1 lb of sliced fresh mushrooms
- 3 tablespoons of butter
- 3 tablespoons of red wine
- Salt and pepper to taste
- ¼ cup parsley (optional)
- Crumbled blue cheese (optional)
Directions:
- Take the steaks out of the refrigerator a half hour before cooking so they can come to room temperature before grilling.
- Combine the next six ingredients. Massage herb mixture into the steaks.
- Prepare the mushrooms by melting the butter in a large pan on the stove top. Add the mushrooms and cook until tender. Add the red wine and let it seep into the mushrooms. Turn the mushrooms off. Set aside.
- Heat one tablespoon of oil in a large grill pan over medium-high heat. Or fire up the grill. Cook to desired doneness, about four minutes per side for medium-rare. We recommend 3 minutes on indirect heat and the last minute on direct heat. Transfer steaks to a serving plate or carving board and let rest for five minutes.
- Warm up the mushrooms and spoon over the steaks. I like to sprinkle some blue cheese and parsley on top of the mushrooms and steaks but that is optional. Serve with salad and mashed potatoes.