Pan-Seared Strip Steak with Mushrooms, Asparagus, and Vanilla-Cabernet Butter
This single-skillet supper may sound highbrow (and look the part too), but trust us, it’s about as simple as it gets. Perfectly pan searing a succulent cut of steak is one of those essential kitchen skills that every home cook needs in order to whip up an impressive, company-worth meal on the fly or simply to treat yo’self at the end of an exceptionally long day. Topping your seared New York strip steak with a decadent compound butter is another back-pocket trick that is simple to do, but reads incredibly sophisticated/delicious. For this steak skillet, we opted to infuse our butter with vanilla bean and red wine—vanilla brings out the robust flavors of the ruby port and Cabernet, both of which partner beautifully with a tender New York strip. A vegetable medley of mushrooms, asparagus, and shallots quickly sautéed in the flavorful pan drippings makes the perfect side dish to round out this plate, balancing your rich steak and butter sauce. Make this dish once, and we can almost guarantee that butter-basted seared steak + a quick, same-skillet veggie sauté will become a dinner game plan you’ll come back to again and again. Note: You will definitely have leftover compound butter… which is not a bad thing. The butter freezes beautifully and is excellent to have on hand for flavoring veggies, spreading over warm bread, and topping other cooked meats. If you have leftover steak, it makes for one heck of a next-day steak sandwich—especially if you dress toasted bread with a generous smear of your compound butter. If you want to apply this same easy and elegant meal strategy to a slightly more budget-friendly cut of beef, try our Hanger Steak with Brussels Sprouts, Potatoes, and Lemon-Herb Butter. And you can find more helpful technique tips for achieving a perfect sear on your steaks right here.
1 cup dry red wine (such as Cabernet Sauvignon)
1 cup sweet red wine (such as ruby Port)
1/2 vanilla bean pod, halved lengthwise
1/4 cups minced shallot
2 cups (1 lb.) unsalted butter, softened
2 Tbsp. finely chopped fresh flat-leaf parsley
1 tsp. kosher salt
1/4 tsp. black pepper
Steak with Mushrooms and Asparagus
2 (16-oz.) New York strip steaks, about 1 1/2-in. thick, at room temperature
1 tsp. black pepper
2 1/2 tsp. kosher salt, divided
2 tsp. olive oil
2 Tbsp. unsalted butter
2 tsp. fresh lemon juice (from 1 lemon)
4 cups mixed fresh mushrooms, cut into 1/2-in. pieces
1 lb. fresh asparagus spears, trimmed, cut into 1 1/2-in. pieces (about 3 cups)
2 small shallots, thinly vertically sliced (about 1 cup)
Prepare the Vanilla-Cabernet Butter: Combine dry red wine, sweet red wine, vanilla bean, and shallot in a small saucepan over high. Bring mixture to a boil, and cook without stirring, until mixture is thickened and reduced to about 1/4 cup, 15 to 20 minutes. Remove from heat, and cool for 20 minutes. Remove vanilla bean, scraping any syrup from bean, and discarding pod. (The mixture will have a thick syrupy consistency upon cooling.)
While syrup cools, place softened butter, parsley, salt, and pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat butter on medium speed until fluffy, about 2 minutes. Using a spatula, gently fold cooled syrup into butter, creating ribbons of syrup through butter, without mixing completely. Wrap Vanilla-Cabernet Butter in a piece of plastic wrap; shape into a log (7 to 8 inches long). Chill log until firm, about 20 minutes.
Prepare the Steak with Mushrooms and Asparagus: Heat a 10- to 12-inch cast-iron skillet over high. Sprinkle steaks on both sides with pepper and 2 teaspoons of the salt, pressing gently into steak to adhere.
Heat olive oil in preheated skillet; add steaks to hot oil, making sure they do not touch each other, and cook undisturbed for 3 minutes. Turn steaks, and cook on other side undisturbed, 3 to 4 minutes, adding butter to skillet, and spooning melted butter over steaks while they cook the last 2 minutes, until a thermometer inserted in thickest portion of the steaks reaches 122°F, for medium-rare. Transfer steaks to a plate, and drizzle with lemon juice; tent with aluminum foil to keep warm. Allow steaks to rest 10 minutes before slicing.
Without wiping skillet clean, add mushrooms to skillet over medium-high, and sprinkle with remaining 1/2 teaspoon salt; cook, stirring often, until mushrooms begin to brown, about 5 minutes. Add asparagus and shallots, and cook, stirring often, until mushrooms are deeply browned, and shallots and asparagus are crisp tender, about 5 minutes.
Slice steak against the grain. Divide mushroom mixture and steak slices among plates. Add a pat of Vanilla-Cabernet Butter to each, allowing butter to melt onto steak. Serve immediately.