Pan-Seared Steak with Wild Foraged Mushrooms
Mise en Place
- Cutting Board
- Large Saute Pan
- Large Spoon
- Paper Towel
( * Please keep refrigerated before class )
- 14 oz NY Strip Steak*
- ½ lb Wild Mushrooms*
- 2 tbsp Butter*
- ⅓ cup Cream*
- 1 clove Garlic*
- 3 sprigs Thyme*
- 3 tbsp Madeira Wine
- 1 tbsp Canola Oil
- 1 jar Truffle Carpaccio
- 1 packet Balinese Truffle Salt
Prep During the Class
Just before the class begins, take out the steak, remove from the packaging, and allow it to sit at room temperature on a plate to temper.
- Cut the mushrooms into bite-sized pieces, and transfer to a plate lined with a paper towel.
How to Cook
- Heat a large saute pan over high heat.
- Season the steak with Balinese Truffle Salt.
- Add the canola oil to the pan. Right before the oil begins to smoke, add the steak to the pan.
- While cooking over high heat, flip the steak every 30 seconds. Keep flipping the steak every 30 seconds for about 2-3 minutes for a solid medium rare. If you would like your steak cooked more or less, simply increase or decrease the amount of cooking time.
- Right before the steak is finished, add the butter to the pan. Smash the garlic clove and add it top the pan along with the thyme. With your spoon, baste the steak for about one minute.
- Remove the steak from the pan and rest it on your cutting board. Top with garlic and thyme.
- While the steak is resting, heat the pan on medium-high heat and add the mushrooms to the pan. Saute on medium-high heat for about 2 minutes, stirring or tossing the pan from time to time.
- Deglaze the pan with the madeira and cook until the pan is almost dry. Add the cream to the pan and bring to a boil. Stir the Truffle Carpaccio into the sauce and season the sauce with Balinese Truffle Salt.
- Slice the steak, sprinkle a little Balinese Truffle Salt on top to finish, cover with the mushrooms and enjoy!