Portabella Crusted Strip Steak with Balsamic Reduction
Cast iron skillet steak seared with dried and pulverized portabella mushrooms and spices, finished with a balsamic reduction. A flavorful crust with a little bite and sweet sauce to accompany. It was one of the best meals I've made.
Ingredients
- 8 ounce package of dehydrated portabella mushrooms
- 1 tablespoon sea salt, fine
- 1 teaspoon black pepper, fine
- 1 teaspoon crushed red pepper
- 1 teaspoon sugar
- 4 tablespoons light extra virgin olive oil
- 4 New York strip steaks
- 1/2 cup salted butter
- 1 cup balsamic vinegar
Details
Servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Place dehydrated portabella mushrooms into your food processor and grind until they are nothing but dust. Word to the wise... allow to sit for a few minutes before opening or else you might get a portabella dust bomb in your kitchen.
Step 2
In a small bowl combine ground portabella mushrooms with sea salt, pepper, crushed red pepper and sugar, mix. This will be the rub for Portabella Crusted Strip Steak with Balsamic Reduction.
Step 3
Remove steaks from the fridge. Rub 1 tablespoon of light extra virgin olive oil into each steak. Evenly divide portabella spice mixture and rub over both sides of the steak. The olive oil will help it stick. I got a little crazy and made a nice think crust on one side of mine because I was only making two. Allow to rest and marinate for 20 minutes.
Step 4
While the steaks rest, make the balsamic reduction. This really does enhance the flavors so I do not suggest skipping this step. Pour balsamic vinegar into a small sauce pan and heat over high heat until just boiling. Turn heat down to a simmer and carefully swirl the pan to stir. When it has reduced by half remove from heat.
Step 5
When ready to cook Portabella Crusted Strip Steaks melt 1/2 cup salted butter (1 stick) in a large cast iron skillet. Depending on the size you might need to cook steaks two at a time to avoid over crowding the pan. Heat over HIGH heat and turn on the fans to prevent the smoke detector from going off.
Step 6
As soon as the butter has melted, add the steaks. Sear on each side for 4 (medium rare) to 8 (well done) minutes depending on desired temperature and thickness of meat. When cooking do not move the steak around, keep it in the same place except to flip. In contrast to cooking other pieces of meat in cast iron, do not baste with the butter. Basting will wear away at that beautiful crust you worked so hard on.
Step 7
Remove steaks from the skillet and allow to rest for at least 5 minutes. Meat holds heat well so do not worry about them getting cold. Resting helps the juices (and flavor) to reabsorb back into the meat instead of ending up on your cutting board.
Step 8
When plating, drizzle with balsamic reduction and serve. The black is not char, it is actually the crust and balsamic reduction.
This steak was inspired by the porcini rubbed delmonico at Capital Grille- but modified for the average home cook on a budget.
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