Steak for One
Quickly sauted mushrooms create a nice topping for this succulent strip steak.
Alicia Ross/Kitchen Scoop
2 tablespoons butter, divided
4-6 ounces New York strip steak
1 tablespoon crumbled Gorgonzola or blue cheese of choice
2 ounces sliced mushrooms
¼ cup red wine of choice
Salt and pepper to taste
Heat the oven to 400 degrees.
Melt half the butter over medium-high heat in a regular skillet. Sear the steak on both sides, about 2 minutes each. Transfer the steak to a baking dish and sprinkle the cheese over the steak. Bake 6 minutes for rare, an additional 1 to 2 minutes for medium, and an additional 3 to 4 minutes for well done. (Based on a 1-inch-thick steak. Adjust times as needed for other thicknesses.)
While steak is in the oven, saute the mushrooms in the skillet over medium heat. When mushrooms are tender, about 3 minutes, add the red wine to deglaze the pan. Loosen any brown bits from the bottom. Cook to reduce liquid by one-half and remove from heat. Swirl in the remaining butter.
When steak is cooked to your personal preference, pour the mushroom sauce over the steak and serve.
Nutrition values per serving: 461 calories, 23 g fat (12 g saturated), 4 g carbohydrates, 1 g fiber, 47 g protein, 123 mg cholesterol, 311 mg sodium.
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close