Cooking Grass-Fed Beef: Episode 2 – New York Strip Steak with Warm Caramelized Mushroom Salad

This video recipe for New York Strip Steak with Warm Caramelized Mushroom Salad is the second in a series of videos I'm doing that focus on cooking various cuts of grass-fed beef.

The New York Strip is a very popular, easy-to-prepare cut, and the most popular steak in America (with the higher-fat Rib Eye coming in a close second and gaining fast).

While I prefer to grill Rib Eye steaks, with the New York Strip, I think a simple pan searing is best. These grass-fed steaks come from Normanton Farms, and were about 8-oz each. This is sort of a standard size for this cut, unless you're talking about a steakhouse portion, which are usually 12 to 16-oz. Since it's a fairly thin piece of meat, it will cook pretty quickly when seared in a hot pan, but especially so if it's from grass-fed cattle.

To recap some grass-fed facts from Episode 1 – Top Round "London Broil," grass-fed beef is much lower in fat, so it cooks faster, and can dry out faster if over-cooked. As you'll hear me say in the video recipe, I only cooked mine for a couple minutes per side to a fairly rare temperature. This ensured a juicy, tender, and flavorful steak.

Speaking of flavorful, I LOVE this warm caramelized mushroom salad as a topping for steaks, especially these steaks. The earthy mushrooms really amplify the beefy flavors of the steak -- and the sherry vinaigrette and fresh tarragon are perfect conduits. I hope you grab yourself some grass-fed beef and give this recipe a try. Enjoy!



Ingredients:
For the mushroom salad:
8 large mushrooms, sliced
1 1/2 tbsp olive oil
1 tbsp butter
1/4 cup sherry vinegar
salt to taste
1 whole garlic clove, peeled and bruised
1 tbsp fresh chopped tarragon

For the rest
1 tbsp olive oil
2 (8-oz) New York strip steaks
salt and fresh ground black pepper to taste
1 tbsp butter to finish sauce

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