Bistecca Di Manzo Con Crema Di Funghi Recipe

Bring steak to room temperature

Remove the sirloin from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels.

Season both sides generously with kosher salt (about 1 tablespoon total) and freshly ground black pepper. Press the seasoning into the meat.

Preheat a grill or heavy cast-iron skillet over high heat until very hot (grill to ~500°F / skillet until smoking slightly). Lightly brush the steak with 1 tablespoon olive oil.

Place the steak on the hot grill or skillet. For medium-rare (ideal for sirloin, adjust to preference), cook 3–4 minutes per side for a 1–1.25" steak. When you flip, add 1 tablespoon butter, the thyme sprigs and the crushed garlic to the pan or a small foil tray beside the steak on the grill to baste.

During the last minute of cooking, spoon melted butter and pan juices over the steak to baste and develop flavor. Use an instant-read thermometer: 125–128°F for rare, 130–135°F for medium-rare, 140°F for medium.

Transfer the steak to a warm plate and loosely tent with foil. Rest 5–8 minutes before slicing so juices redistribute.

While the steak rests, make the red wine sauce in the same pan (if you used a skillet) or in a small saucepan. Add 1 tablespoon unsalted butter over medium heat. Add the minced shallot and cook 2–3 minutes until softened and translucent but not browned.

Add the minced garlic and cook 30 seconds until fragrant. Pour in 3 tablespoons dry red wine to deglaze the pan, scraping up browned bits. Let the wine reduce by about half (about 2–3 minutes).

Add 3 tablespoons beef stock and the optional thyme sprig. Simmer 2–3 minutes until slightly thickened and glossy. Remove and discard the thyme sprig.

Off the heat, whisk in 1 tablespoon cold unsalted butter a little at a time to mount the sauce, creating a glossy finish. Taste and season with about 1 teaspoon salt and 1/2 teaspoon black pepper (adjust as needed). Keep warm until plating.

In a separate skillet over medium heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add the sliced mushrooms in a single layer if possible and cook without stirring for 2 minutes to develop color, then stir and cook another 2–3 minutes until golden and any released liquid mostly evaporated.

Add 1/2 shallot (finely minced) and 1 minced garlic clove; cook 1–2 minutes until softened and aromatic.

Deglaze the pan with 1 tablespoon dry white wine or vermouth, scraping up any browned bits. Let the wine reduce almost completely (about 1 minute).

Reduce heat to low and stir in 1/2 cup heavy cream. Simmer gently 3–4 minutes until the sauce coats the back of a spoon and thickens slightly. Do not boil vigorously to avoid splitting the cream.

Stir in 1 tablespoon grated Parmesan (if using) to enrich the texture, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Finish with 1 tablespoon chopped fresh parsley. Keep warm.

Slice the rested steak against the grain into 1/4"–1/2" slices (or serve whole). Arrange on warmed plates.

Spoon a pool of red wine sauce beside or beneath the steak. Add a generous spoonful of mushroom cream on top or to the side of the steak.

Garnish with a small thyme sprig and a sprinkle of chopped parsley. Serve immediately.