Seared steak with mushroom sauce, red wine, and garnish on a white plate.

Thermador NY Strip Steak with Chanterelle Mushroom Cream Sauce

Name: NY Strip Steak with Mushroom Cream Sauce | Thermador Recipes
Ingredients: 2 (10 oz) NY Strip Steaks, at room temperature; Kosher or sea salt, to taste; Fresh cracked black pepper, to taste; 2 Tablespoons butter or olive oil; 2 Tablespoons minced shallots; 1/2 pound chanterelle mushrooms, chopped; 1/2 cup heavy whipping cream; 1/2 teaspoon salt; Fresh ground black pepper, to taste; 1/2 teaspoon fresh or dried oregano leaves; 1 teaspoon fresh or dried thyme leaves

What if a hot sear and a precise finish could turn a New York strip into the kind of steak you’d rave about? This NY strip steak recipe breaks down simple steps—seasoning, a high‑heat sear for a caramelized crust, and a timed finish on your Thermador range or oven—to deliver a juicy, evenly cooked center every time. Toss in tips for resting and a quick pan sauce, and you’ve got a restaurant-quality steak that’s surprisingly easy to make at home.

Ingredients

2 servings:

For the Steaks:

2 (10 oz) NY Strip Steaks, at room temperature

Kosher or sea salt, to taste

Fresh cracked black pepper, to taste

For the Chanterelle Mushroom Cream Sauce:

2 Tablespoons butter or olive oil

2 Tablespoons minced shallots

1/2 pound chanterelle mushrooms, chopped

1/2 cup heavy whipping cream

1/2 teaspoon salt

Fresh ground black pepper, to taste

1/2 teaspoon fresh or dried oregano leaves

1 teaspoon fresh or dried thyme leaves

Instructions

Step 1

Preheat oven to Roast 400° F.

Step 2

Make the Chanterelle sauce: Heat large skillet on medium high heat. Melt butter or olive oil and sauté shallots until soft and translucent, about 1 minute. Add chanterelle mushrooms and cook for about 2 minutes. Add heavy whipping cream, reduce heat to medium-low and cook until mushrooms are soft, about 5 minutes on low simmer. Season sauce with salt, pepper and herbs. Gently keep sauce warm while you cook the steaks (preferably using the ExtraLow® function).

Step 3

For the Steaks: Season both sides of steaks with salt and pepper. Heat a large oven-proof skillet (preferably cast iron) over high heat. When very hot, place steaks in skillet and sear until a nice dark crust develops, approximately 1-2 minutes on each side.

Step 4

Place pan directly into the oven and cook for 5-15 minutes, depending on the thickness of your steaks and desired doneness. (Test by pressing and feeling steak firmness or check the internal temperature with a thermometer for steak doneness; 130-135°F for medium rare, 155-165°F for medium well). Remove steak from pan and set aside covered with foil. Allow to rest for about 5 minutes.

Step 5

Sauce the steaks with the chanterelle cream sauce and serve.