Why You’ll Love New York Strip Steak with Green Beans and Mushrooms Recipe

I love this recipe because it delivers bold flavor with very little effort. The steak cooks quickly, the vegetables soak up all the savory pan flavors, and everything comes together in one skillet. I also enjoy how versatile it is, since it works just as well for a quiet dinner at home as it does for serving guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢ 2 8-ounce New York strip steaks
▢ salt and pepper to taste
▢ 2 tablespoons olive oil
▢ 2 cloves garlic minced
▢ 8 ounces green beans
▢ 8 ounces mushrooms sliced
▢ ½ cup vegetable broth
▢ ¼ cup beef broth
▢ 2 tablespoons butter
▢ fresh parsley chopped for garnish

Directions

I begin by seasoning the New York strip steaks generously with salt and pepper on both sides. I heat a heavy skillet over medium-high heat, add the olive oil, and sear the steaks for about 4 to 5 minutes per side, depending on thickness and desired doneness. Once cooked, I remove the steaks from the skillet and loosely cover them to rest.

In the same skillet, I add the minced garlic and cook briefly until fragrant. I stir in the mushrooms and green beans, sautéing until the vegetables are tender and lightly browned. I pour in the vegetable broth and beef broth, scraping up the browned bits from the bottom of the pan to build flavor.

I let the sauce simmer for a few minutes, then stir in the butter until it melts and creates a glossy sauce. I return the steaks to the pan briefly or spoon the sauce and vegetables over them just before serving. I finish with a sprinkle of fresh parsley.

Servings and Timing

This recipe makes 2 servings. I usually have it ready in about 25 minutes total, making it a great option for both busy evenings and special meals.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm the steak and vegetables in a skillet over low heat to avoid overcooking. If needed, I add a small splash of broth to loosen the sauce.

FAQs

How do I know when the steak is done?

I check doneness by touch or use a thermometer, removing the steak when it reaches my preferred temperature.

Can I use a different cut of steak?

I’ve made this with ribeye and sirloin, and both work well.

Do I need to use a cast-iron skillet?

I prefer a heavy skillet for the best sear, but any sturdy pan works.

Can I add more vegetables?

I like adding asparagus or zucchini when I want extra vegetables.

How do I keep the steak juicy?

I make sure not to overcook it and always let it rest before serving.

Can I make this dairy-free?

I’ve skipped the butter and used a little extra olive oil with good results.

What should I serve with this steak?

I often pair it with mashed potatoes, rice, or roasted potatoes.

Can I prep anything ahead of time?

I sometimes slice the mushrooms and trim the green beans ahead to save time.

Is this recipe good for special occasions?

I make it for celebrations because it feels fancy without being complicated.

Can I double the recipe?

I double it easily by using a larger skillet or cooking the steaks in batches.

Conclusion

I rely on this New York Strip Steak recipe when I want a flavorful, satisfying meal that doesn’t require complicated steps. With perfectly cooked steak, savory vegetables, and a rich pan sauce, it’s a dish I’m always happy to make and serve.