Mushroom Topped NY Strip Steak

Here’s a simple way to cook a very flavourful steak on a rainy day when you don’t want to work a grill. All you need is a cast iron pan, a stove, and an oven! It also helps if you can get a really fresh NY Strip Steak (which we were able to get from our friends at New Hope Seafood Market).

We served our steak with Twice Baked Potatoes and Steamed Broccoli. However, as with any steak, a Roasted Asparagus or Roasted Brussels Sprouts make for a great vegetable pairing. We also think this steak would go well with Homemade Onion Rings, Garlic Dill Potato and Broccoli Stalk Wedges, or Rösti (Swiss Hash Browns).

Time: 50 Minutes (30 of which is just letting the steak sit before you cook)


  • NY Strip Steak
  • Mushrooms (White or Baby Bella/Cremini)
  • Salt


  • About a half hour before you start to cook, pull your steak out of the refrigerator, cut any excess fat off as you like, and give the top and bottom a little salt sprinkle. Set aside while you do the rest of your prep.
  • Clean and slice your mushrooms.
  • When your steak’s been out for about a half hour, preheat your oven to 350 degrees F, and begin to heat a cast iron pan that’s large enough to hold your steak(s).
  • When your pan is hot, melt some butter, and then add your steak.
  • Sear for about 3 minutes, and then flip.
  • Add your mushrooms to the pan, and stir them around a bit as your meat cooks on the second side.
  • Sear for another 3 minutes on the second side.
  • Throw on a sweet oven mitt, and stash your pan in the oven for about 8-10 minutes until your steak reaches your desired cooked temperature as measured by a digital meat thermometer. We went with 145 degrees F for medium rare.
  • Plate, devour, and enjoy!

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