Steak Bene Recipe

Bring steak to temp

Remove the 7 oz New York strip steak from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels.

Season

Generously season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing gently to adhere.

Sear and finish

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add 1 tbsp neutral oil and swirl. Place steak in pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and reduce heat to medium-high; add 1 tbsp unsalted butter and baste the steak, spooning melted butter over the top for another 2–3 minutes for medium-rare (internal temp ~130°F / 54°C). Adjust time +/- 1–2 minutes for desired doneness. Transfer steak to a cutting board and tent loosely with foil; rest 6–8 minutes before slicing.

Prepare mushrooms

While steak rests (or in a separate pan while searing), heat a medium skillet over medium-high heat. Add 1 tbsp unsalted butter and 1 tsp olive oil to prevent burning.

Cook shallot and garlic

Add the finely minced shallot (1 tbsp) and sauté 30–45 seconds until fragrant. Add minced garlic (1 clove) and cook another 20–30 seconds—do not brown.

Sauté mushrooms

Add the cremini (1/2 cup), shiitake (1/2 cup) and oyster mushrooms (1/2 cup) to the pan in a single layer if possible. Allow mushrooms to brown without stirring for 1–2 minutes, then stir and continue cooking 3–4 minutes until they release their moisture and become golden.

Finish mushrooms

Stir in 1/2 tsp fresh thyme leaves, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook 30 seconds more. If desired, finish with 1/2 tsp lemon juice to brighten the flavors. Keep warm until plating.

Set up a double boiler

Bring a small saucepan of water to a gentle simmer. Choose a heatproof bowl that nests over the pan without touching the water.

Whisk yolks

In the bowl, whisk together 2 egg yolks with 1 tbsp water and 1 tsp fresh lime juice until slightly thickened. Place the bowl over the simmering water (off direct steam if it’s vigorous) and whisk constantly.

Temper and thicken

Whisk continuously as the mixture warms; after about 1–2 minutes it will thicken and become pale. Remove the bowl from heat occasionally if it starts to scramble. Once warm and slightly thick, begin adding the cold butter cubes a few at a time, whisking each addition until incorporated and the sauce is emulsified. Continue until all 4 tbsp butter are used and the sauce is smooth and ribbon-like.

Add jalapeño and season

Stir in the finely minced 1/2 jalapeño, 1/4 tsp salt, and 1/8 tsp cayenne (if using). Taste and adjust seasoning or lime juice as needed. Keep warm (not hot) until service; if it thickens too much, whisk in 1–2 tsp warm water to loosen.

Slice the rested steak against the grain into 1/4–1/2-inch slices and arrange on warmed plates.

Spoon the warm mushroom medley alongside or over the steak slices.

Ladle 2–3 tablespoons of jalapeño hollandaise over the steak (more if desired).

Garnish with microgreens or chopped chives (1 tbsp) and serve with a lemon or lime wedge on the side.