Pan-Seared New York Steak and Mushrooms

Pan Seared New York Steak with MushroomsRecipe

Photo: Thomas J. Story 

Even if you're a beginning camper, you can pull off this fancy yet easy dish made on the camp stove. A bonus: The mushrooms, steak, and sauce all cook in the same pan, which makes cleanup a snap.

Serves 4


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1 pound cremini mushrooms
1 1/4 teaspoons kosher salt
1 1/4 teaspoons pepper
2 boneless New York strip steaks (each 12 to 16 oz.)
2 teaspoons fresh thyme leaves, plus a handful of thyme sprigs
3 tablespoons olive oil, divided
1/2 cup dry red wine
1/4 cup salted butter


Total: 40 Minutes

1. Swish mushrooms in a bowl of water to clean, then trim any tough stem ends. Cut into halves, or quarter if large. Combine salt and pepper in a small bowl. Sprinkle steaks all over with 2 tsp. thyme leaves and half of salt-and-pepper mixture, pressing seasonings into meat.

2. Heat 2 tbsp. oil in a large cast-iron skillet on a camp stove over medium-high heat. Add mushrooms, thyme sprigs, and remaining salt mixture. Cook, stirring often, until mushrooms are tender and browned, 14 to 20 minutes. Transfer mushrooms and thyme to a bowl; tent with foil.

3. Heat remaining 1 tbsp. oil in pan over medium-high heat. Cook steaks on both sides, turning once, until browned and done the way you like (cut to test), 8 to 14 minutes total for medium-rare. Transfer steaks to a cutting board and tent with foil.

4. Discard fat from pan. Pour wine into pan and cook until reduced to 2 to 3 tbsp. (don't reduce further or sauce may separate), 1 to 2 minutes. Whisk in butter until melted and blended. Cut steaks in half and set on plates. Drizzle with sauce and serve with mushrooms.

Created date

April 2016

Nutritional Information

Calories 469
Caloriesfromfat 59 %
Protein 41 g
Fat 31 g
Satfat 12 g
Carbohydrate 6 g
Fiber 0.9 g
Sodium 645 mg
Cholesterol 117 mg