Grilled Strip Steak with Sauteed Mushrooms

Ingredients:

2 tablespoons of white truffle oil
1 stick of softened unsalted butter
1 tablespoons of chopped parsley
3 tablespoons of olive oil
1 cup of torn oyster mushrooms
1 cup of sliced shitake mushrooms, stem removed
1 cup of beech mushrooms
1 cup of torn maitake mushrooms
1 cup of sliced baby portabellas
1 small diced shallot
2 finely minced cloves of garlic
¾ cup of red wine
1 cup of beef stock
1 teaspoon of fresh thyme leaves
Kosher salt and fresh cracked pepper to taste

Two 12-ounce Grass-Fed New York strip steaks
3 tablespoons of olive oil
salt and pepper

Preparation:

Preheat the grill to high heat.

In a medium size bowl whisk together the truffle oil, butter, parsley, salt and pepper until completely combined and keep cool and set aside.

In a large sauté on high heat add in 2 tablespoons of olive oil and then add in the mushrooms until caramelized, about 6 to 8 minutes.

Once the mushrooms are brown scoot them to one side of the pan and in the other side add the shallots, garlic and remaining olive oil and cook for 1 to 2 minutes and the stir in to the rest of the pan.

Deglaze the pan with red wine and cook until the liquid is almost gone and then add in the beef stock and cook until the liquid is reduced by ½.

Finish the sautéed mushrooms with 1 to 2 tablespoons of truffle butter, fresh thyme, salt and pepper and keep warm. Note: There will be truffle butter left over and it freezes very well.

Next, coat the steaks on all sides with olive oil and season heavily with salt and pepper and place directly on a very hot grill, in between 450° and 550°. Cook for 3 to 4 minutes before turning over and cooking for a further 3 to 4 minutes for a medium rare internal temperature.

Remove the steak from the grill and let it rest for 2 to 3 minutes before serving it with the sautéed mushrooms.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe