- 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
- 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
How to Make It
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.
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.
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.
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.
Wine pairing: A classic beef partner like Halter Ranch Cabernet Sauvignon (Adelaida District, Paso Robles), with tannins that love the protein structure of a New York, plus an earthy side and dark red fruit that make the most of the mushrooms and wine sauce.