NY Strip Steaks & Herb-Mushroom Pan Sauce with Spinach & Buttermilk Mashed Potatoes
Father's Day

NY Strip Steaks & Herb-Mushroom Pan Sauce

with Spinach & Buttermilk Mashed Potatoes

45 MIN
+$13.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
It embodies all of the rich flavors and elegance of a steakhouse dinner, from the classic, comforting sides to the decadent, creamy mushroom sauce spooned over the juicy steaks.

MAKE IT EXCEPTIONAL
If you have a cast iron skillet, use it! Its ability to conduct and retain intense heat will help to achieve that irresistibly crispy, restaurant-quality sear on the steaks.
CLICK FOR RECIPE CARD
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  • Nutrition
    PER SERVING
  • Calories
    1110 Cals (est.)
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fresh
ingredients
NY Strip Steaks & Herb-Mushroom Pan Sauce with Spinach & Buttermilk Mashed Potatoes
Title
  • 2 10-Oz No Added Hormones Ny Strip Steaks
  • ¾ lb Potatoes
  • 4 oz Mushrooms
  • 3 oz Baby Spinach
  • 1 Yellow Onion
  • 2 cloves Garlic
  • 1 bunch Thyme
  • 1 bunch Chives
  • 1 bunch Parsley
  • 1 oz Salted Butter
  • ¼ cup Cream
  • 1 Tbsp Dijon Mustard
  • ¼ cup Buttermilk
  • 2½ Tbsps Vegetable Demi-Glace

NY Strip Steaks & Herb-Mushroom Pan Sauce

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Pick the thyme leaves off the stems. Roughly chop the parsley leaves and stems. Thinly slice the chives.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and buttermilk; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & mash the potatoes
Cook the onion & spinach
3 Cook the onion & spinach

Meanwhile, in a large pan (cast iron, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the spinach and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the spinach is wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Cook the steaks
Make the pan sauce & serve your dish
5 Make the pan sauce & serve your dish

While the steaks rest, add the sliced mushrooms and thyme leaves to the pan of reserved fond. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the demi-glace (carefully, as the liquid may splatter), mustard, and cream (shaking the packet before opening); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the chopped parsley until combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked onion and spinach. Top the steaks with the pan sauce. Garnish the potatoes with the sliced chives. Enjoy!

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