Chicago-Style Strip Steak with Mushroom Cream Sauce
Yields
4 ServingsPrep Time
10 minutesCook Time
15 MinutesTotal Time
30 minutes
Ingredients
- 4 tbsp olive oil, divided
- 4 New York strip steaks (8–10 oz, ¾ to 1 inch thick)
- 3 tbsp Weber® Chicago® Steak Seasoning, divided
- 3 tbsp unsalted butter
- 2 garlic cloves, crushed
- 2 rosemary sprigs
- 8 oz baby portobello mushrooms, quartered
- ½ cup red wine
- ½ cup beef broth
- ⅓ cup heavy cream
This modern take on a classic Steak Diane features perfectly seared NY strip steak, seasoned boldly with Weber® Chicago® Steak Seasoning, and topped with a rich mushroom cream sauce. It's a contemporary, steakhouse-inspired recipe that's perfect for an elevated dinner.
Directions
- Prepare and Cook Steak: Preheat grill to medium heat 350°F–400°F with a cast-iron skillet placed over direct heat.
- Generously season steaks with 2 tbsp olive oil and 2 tbsp Weber® Chicago® Steak Seasoning. Allow steaks to come to room temperature for about 20–30 minutes.
- Add 2 tbsp olive oil to the preheated skillet. Sear steaks for 2–3 minutes on each side, or until desired doneness. In the last 90 seconds of cooking, add butter, rosemary, and crushed garlic to the skillet. Baste steaks with the melted butter mixture. Remove steaks from the skillet and set aside to rest.
- Cook Mushrooms: Turn the heat down to medium and add mushrooms to the skillet. Sauté for 3–4 minutes until browned.
- Prepare Sauce: Deglaze the skillet with red wine, scraping up browned bits. Allow the wine to simmer for 1–2 minutes to cook off the alcohol.
- Stir in beef broth, heavy cream, and the remaining 1 tbsp Weber® Chicago® Steak Seasoning.
- Reduce heat to medium-low and let the sauce thicken, stirring occasionally, until it coats the back of a spoon (about 5–8 minutes).
- Serve: Slice the steaks and arrange them on a serving plate. Top with the mushroom cream sauce and serve immediately.
Tips & Tricks
- Let the steaks rest for 5–10 minutes after cooking to ensure the juices redistribute for maximum tenderness.
