Restaurant-Style Steak with a Mushroom Bordelaise Sauce

I decided to cook my New York Strip Steak outdoors on the grill in a cast iron pan and top it with a mushroom Bordelaise sauce.

My meal included typical steakhouse sides, a baked potato, and green beans. In addition to steaks you can order a full meal from Omaha Steaks, think appetizers, sides, dessert, and yes, even wine.


- Filet mignon or New York strip - Canola oil - Kosher salt - Black pepper

Mushroom Bordelaise Sauce Ingredients

- Olive oil - Garlic cloves - Shallots - Cognac - Button mushrooms - Cabernet sauvignon

Let the steaks sit at room temperature for one hour to temper the steaks.

Pat the steaks dry with a paper towel. Season the steaks with a liberal amount of kosher salt and cracked black pepper.

Use canola oil to sear the steak on the hottest surface to create that crust and caramelization on the steak. Don’t be afraid to get the pan hot as that’s what creates the crust.

Sear the steaks approximately two minutes per side for rare.

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