Ingredients
- 1 lb New York strip steak (about 1 to 1.5 inches thick)
- 8-10 white button mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons neutral oil, divided
- Kosher salt and black pepper, to taste
First, Cook the Mushrooms
Heat 1 tablespoon of neutral oil in a large skillet or on a griddle over medium-high heat.
Add the sliced mushrooms to the pan in a single layer and season with a pinch of kosher salt. Let them cook, stirring occasionally, for ~5-7 minutes, until they have released their water and are nicely browned and tender.
Remove the cooked mushrooms from the skillet and set them aside.
Next, Cook the Steak
The most important step for a great steak is to pat it completely dry with paper towels. Season both sides generously with kosher salt and black pepper.
Wipe out the skillet and return it to high heat. Add the remaining tablespoon of neutral oil. When the oil is shimmering, carefully lay the steak in the hot pan.
Sear the steak for ~3-4 minutes per side for medium-rare, depending on the thickness. You want to develop a deep, brown crust.
Remove the steak from the pan and let it rest on a cutting board for at least 5-10 minutes. This is a critical step that allows the juices to redistribute, keeping the steak tender.
Finally, Assemble the Dish
After the steak has rested, slice it against the grain into bite-sized cubes.
Return the skillet to medium heat and add the unsalted butter. Once the butter has melted, add the minced garlic and cook for about 30 seconds, until it’s fragrant.
Add the cubed steak and the cooked mushrooms back to the pan. Toss everything together in the garlic butter for about a minute, just until everything is heated through and coated. Serve immediately.
Hibachi-Style Steak and Mushrooms
Ingredients
- 1 lb New York strip steak about 1 to 1.5 inches thick
- 8-10 white button mushrooms sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 2 tablespoons neutral oil divided
- Kosher salt and black pepper to taste
Instructions
- Pat steak dry and season generously with salt and pepper.
- Heat 1 tablespoon oil in large skillet over medium-high heat.
- Cook mushrooms with pinch of salt until browned, 5-7 minutes. Remove and set aside.
- Wipe skillet clean, heat remaining oil over high heat until shimmering.
- Sear steak 3-4 minutes per side for medium-rare.
- Transfer steak to cutting board and rest 10 minutes.
- Slice steak against grain into bite-sized cubes.
- Melt butter in skillet over medium heat, add garlic and cook 30 seconds.
- Return steak and mushrooms to pan, toss in garlic butter until heated through, about 1 minute.
- Serve immediately.
