Steak and Mushrooms
Steak and Mushrooms is a plain grilled New York strip finished with a pan of garlicky, butter-browned mushrooms. The steaks get only olive oil, salt and pepper, so the beef carries the plate. The mushrooms cook while the meat is on the grill, which means everything lands on the table together. Turning each steak a quarter turn mid-sear gives clean grill marks, and the garlic, cooked just until golden in the butter, flavors the mushrooms without turning bitter.
Instructions
Heat the grill. Brush the trimmed steaks on both sides with olive oil, then season them generously with salt and freshly ground black pepper.
Lay the steaks on the hot grill and cook for 4 to 5 minutes per side for medium rare. Halfway through each side, turn the steaks 90 degrees so they pick up crosshatch grill marks.
While the steaks cook, melt the butter in a large straight-sided sauté pan over medium high heat. Add the minced garlic and keep it moving constantly until it turns golden.
Add the diced onion and sliced mushrooms to the pan. Cook, tossing now and then, until the mushrooms are browned to your liking.
Serve each steak topped or flanked with the sautéed mushrooms, along with whatever sides you prefer.
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