Recipe: The Ultimate New York Strip Steak with Brandied Mushrooms and Oven Fries

The Ultimate New York Strip Steak with Brandied Mushrooms and Oven Fries

1/2 cup extra-virgin olive oil, divided use
4 boneless New York strip steaks, each about 1 1/2-inches thick
Kosher salt and freshly ground black pepper
2 pounds white mushrooms, caps left whole (don't trim stems!)
Leaves from 2 fresh thyme sprigs
1 tablespoon chopped garlic
1/4 cup brandy
1/2 cup heavy (whipping) cream
Oven fries (recipe follows)

Heat 2 tablespoons of the oil in each of 2 large saute pans over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper.

Put 2 steaks in each pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes total. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.

Put one of the saute pans back over medium-high heat and add the remaining 1/4 cup of olive oil.

When the oil is smoking, add the mushrooms and cook, stirring, for about 10 minutes, until golden brown.

Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter.

Take the pan off the heat and add the brandy. Put the pan back on the heat and cook until the brandy is almost evaporated.

Add the cream and cook that down for 2 to 3 minutes, until reduced by about half and thickened.

Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.

Slice the steaks thin against the grain and serve with the sauce and fries.

Oven Fries

2 russet potatoes, cut in half lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
1/4 cup olive oil
3/4 teaspoon kosher salt
1/4 cup grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 425 degrees F.

Toss potatoes with olive oil and salt in a bowl, then dump potatoes out onto a baking sheet, spreading to a single layer.

Roast for 30 to 35 minutes, until the potatoes are cooked through, brown and crispy.

Toss them in a big bowl with the cheese and parsley.

Servings: 4
Source: Tyler's Ultimate, Brilliant Simple Food To Make Anytime, by Tyler Florence