New York strip steak with sautéed fingerlings and mushrooms
New York strip steak with sautéed fingerlings and mushrooms

Who says that you need fancy ingredients for a tasty and nice-looking dinner? You only need to know more about sauteeing process, add a strip steak in your game and the rest is just fun. Although veggies like fingerlings potatoes and Portobello mushrooms are pretty common and easy to find, they can add a fantastic flavor to your dinner in the company of a delicious seared New York strip steak.


  • olive oil
  • a strip cut of meat
  • coffee, chipotle for the spice rub
  • sea salt and freshly ground black pepper
  • butter
  • a couple of rosemary and thyme sprigs, 4-5 garlic cloves peeled (for the steak searing)
  • some fingerling boiled potatoes
  • 4-5 Portobello mushrooms brushed clean and cut into thick slices
  • another 3-4 garlic cloves peeled and chopped (for the mushrooms sauteing)
  • a few thyme flowers and shallots (for the mushrooms sauteing)
  • smoked barbecue sauce

Cooking method:

Step 1: Prepare the spice rub by mixing altogether the bitter, smoky, and spicy flavors taken from the coffee, chipotle, salt, freshly ground black pepper.

Step 2: Then press the rub into the strip steak before practically start searing it.

Step 3: As you see that first flicker of smoke coming from your heated olive oil, sear the cut of meat and let the spice rub toast and blend with your steak.

Step 4: Further, bring the thyme, rosemary, and garlic cloves in your pan. For doing right the steak searing, cook the one steak’s side within three and a half to four minutes.

Step 5: Once you see the caramelized side, lift and flip the steak over, for the other side- crusting.

Step 6: Then bring the butter in and turn the gas off.

Tip: Remember here about a little secret stressed out by Gordon and keep cooking the steak at room’s temperature, by basting the rosemary-garlic-butter over your meat.

Step 7: Take out the steak together with its flavored butter-juice and let them rest while you start preheating the pan for the next ingredient’s sauteing.

Step 8: Time to move to the fingerling boiled potatoes. The potatoes have been blanched ahead three minutes in boiling water and left to cool down. Put them flesh side down enough time (4-5 minutes) to get that brownie face having an amazing smoky flavor.

Step 9: After that take the resting butter-juice from the seared steak and pour it all over your potatoes.

Step 10: Meanwhile turn the gas down and touch the potatoes with butter in the same way you did with the steak. There you have your brownie faced potatoes.

Step 11: Next slice thinly the mushrooms because the thinner you slice them the more flavor you get.

Step 12: Preheat in advance very well the pan for the mushrooms and try to arrange and keep them flat across the circumference of the cast iron while sauteing them.

Obs: The sauteing process takes a little bit longer in the case of mushrooms due to their moisture (30% water consistency), that’s why preheating the pan is essential. Sautéing mushrooms implies searing them (1-2 minutes per side) and after this stage, cooking them (for about 5-8 minutes) until all the moisture has evaporated.

Combine the shapes that you cooked. Then arrange all your sautéed brownie faces by adding an extra ingredient as well, one of America’s favorite sauces, smoked barbecue sauce that is going to be the base of the mushrooms.

In the end, you can slice the rested caramelized meat. Then gather the sauteed potatoes and mushrooms under a fan of reddish-pink slices of steak. Just be creative and make the most out of the lovely elements to you slowly built.