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New York Strip Steaks with Mushroom Marsala Sauce
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|1/4 cup olive oil|
|2 lb. mushrooms, cleaned and sliced|
|2 shallots, finely diced|
|2 cups Marsala wine|
|1 Tbsp. thyme leaves, freshly chopped|
|1 cup beef stock|
|8 9 to 10 oz. New York strip steaks|
|black pepper, freshly ground|
|1 stick (1/2 cup) unsalted butter|
|1/2 bunch fresh chives, chopped|
- For the Marsala sauce heat olive oil in a large saute pan, then add mushrooms and shallots to pan. Gently cook until shallots become translucent. Deglaze the pan with wine then add thyme and beef stock. Cook until reduced by two-thirds.
- For steaks, preheat grill to medium-high. Season steaks with salt and black pepper then place on grill rack. Sear steaks on each side and grill until internal temperature reaches 128 degrees F (for medium-rare). Remove steak from grill and let rest for 5 minutes before serving.
- Strain Marsala sauce and whisk in butter to finish; season with salt and black pepper, to taste. Spoon sauce over grilled steaks then garnish with chopped chives.
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