Description
A steakhouse-style New York strip steak dinner made in one skillet with juicy, perfectly seared steaks, tender mushrooms, crisp green beans, and a rich buttery pan sauce.
Ingredients
2 (8-ounce) New York strip steaks
Salt and pepper, to taste
2 tbsp olive oil
2 cloves garlic, minced
8 ounces green beans
8 ounces mushrooms, sliced
1/2 cup vegetable broth
1/4 cup beef broth
2 tbsp butter
Fresh parsley, chopped (for garnish)
Instructions
- Season the New York strip steaks generously with salt and pepper.
- Heat a heavy skillet over medium-high heat and add the olive oil.
- Sear the steaks for 4–5 minutes per side, depending on thickness and desired doneness.
- Remove the steaks from the skillet and tent loosely to rest.
- In the same skillet, add the minced garlic and cook until fragrant.
- Add the mushrooms and green beans, sautéing until tender and lightly browned.
- Pour in the vegetable broth and beef broth, scraping up browned bits from the pan.
- Simmer the sauce for a few minutes, then stir in the butter until melted and glossy.
- Return the steaks to the pan briefly or spoon the vegetables and sauce over them before serving.
- Garnish with fresh parsley.
Notes
Use ribeye or sirloin if you prefer another cut.
Add asparagus or zucchini for extra vegetables.
Skip the butter and use more olive oil for a dairy-free version.
Let the steak rest for the juiciest results.
Slice mushrooms and trim green beans ahead of time for quicker prep.
Nutrition
- Serving Size: 1 steak with vegetables
- Calories: 520
- Sugar: 4g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 140mg
