N.y. Strip Steak & Two Stuffed Mushrooms Recipe

Bring steak to temperature

Remove the New York strip from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This helps even cooking.

Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasoning gently into the meat.

Place a heavy skillet (cast-iron preferred) over high heat and heat until very hot, about 3–5 minutes.

Add 1 tablespoon neutral oil to the pan and swirl to coat. Carefully add the steak. Sear without moving for 2¾–3½ minutes to develop a deep brown crust (for medium-rare; adjust time for thickness and desired doneness).

Flip the steak and add 1 tablespoon butter, the smashed garlic clove, and the herb sprig to the pan. As the butter foams, tilt the pan and spoon the butter, garlic and herb over the steak repeatedly (baste) for another 2¾–3½ minutes for medium-rare. Use an instant-read thermometer: 125°F–130°F (52°C–54°C) for medium-rare.

Transfer the steak to a cutting board, tent loosely with foil, and rest for 5–10 minutes before slicing. Resting allows juices to redistribute.

Preheat the broiler (or oven to 425°F / 220°C if you prefer baking) and position the rack about 6 inches (15 cm) from the heat source. Line a small baking sheet with foil and lightly oil or use a small piece of parchment.

Gently wipe the mushroom caps with a damp paper towel to remove debris. Remove stems and, if the caps are very wet, pat dry inside and out. Brush the outside and inside of the caps lightly with 1 teaspoon olive oil and place them top-side down on the prepared sheet.

In a small bowl combine the crabmeat, 2 tablespoons softened cream cheese, 1 tablespoon panko, 1 teaspoon grated Parmesan, minced shallot, chopped parsley, lemon zest, lemon juice, Dijon, Worcestershire, optional hot sauce, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Fold gently to combine without breaking up the crab lumps.

Spoon the crab mixture evenly into the two mushroom caps, mounding the filling slightly. Sprinkle the tops with the remaining small pinch of panko or a touch more grated Parmesan if desired for extra browning.

Broil the mushrooms until the tops are golden and the filling is heated through, about 4–6 minutes under a high broiler. If baking at 425°F, roast for 10–12 minutes until heated and golden.

Remove from oven and let rest for 1–2 minutes. Garnish with a light sprinkle of chopped parsley and a squeeze of lemon if desired.

Slice the rested steak against the grain into 1/4–1/2 inch slices. Arrange slices on a warmed plate.

Place the two crab-stuffed mushroom caps alongside the steak. Add a lemon wedge on the plate and finish with a light sprinkle of chopped parsley over the mushrooms and steak if desired.

Serve immediately while steak is warm and mushrooms are hot.