Ingredients
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For the Steak
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1¼ to 1½ pounds boneless New York Steak
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1 Tablespoon Grapeseed Oil
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¾ teaspoon Kosher Salt
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½ teaspoon Black Pepper
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1 Tablespoon Herbs De Provence
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1 cup Caramelized Onion
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For the Garlic Mushrooms
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2 Garlic
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1 Tablespoon Unsalted Butter
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12 ounces button or cremini Mushrooms
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1/8 teaspoon Kosher Salt
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Dash of Black Pepper
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Leftover Brussels sprouts
Directions
Steps
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1
Done
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For the SteakRemove the steaks from the refrigerator about 20 minutes before cooking; this will allow the steaks to cook more evenly. Brush a grill pan with the oil and heat over high heat. Season the steaks with the salt, pepper, and herbes de Provence on both sides. |
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2
Done
|
Place the steaks on the grill pan and cook for 3 to 4 minutes per side, without moving them, or until the desired doneness is achieved. This timing is for medium for 1-inch-thick steaks; adjust the cooking time accordingly. Remove from the pan and allow the steaks to rest for 5 minutes before slicing. |
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3
Done
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Meanwhile, heat the caramelized onions in a small saucepan. |
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4
Done
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Serve the onions over the steak. |
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5
Done
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For the Garlic MushroomsSauté the garlic in butter over medium heat until fragrant. |
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6
Done
|
Add the mushrooms. Stir to coat. |
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7
Done
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Cook 3 to 4 minutes, until softened. |
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8
Done
|
Sprinkle with salt and pepper. Serve warm. |
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9
Done
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Serve with leftover Brussels sprouts. |
