ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pan-Seared New York Steak and Mushrooms

Photo: Thomas J. Story 

Total time 40 mins

Serves 4

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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.

Camp Sunset, A Modern Camper's Guide to the Great Outdoors (Oxmoor House; May 2016)