• 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


  • 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:

    1. Take the steaks out of the refrigerator a half hour before cooking so they can come to room temperature before grilling.
    2. Combine the next six ingredients. Massage herb mixture into the steaks.
    3. 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.
    4. 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.
    5. 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.

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