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New York Strip Steak with Fried Garlic Mushrooms

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If you’ve ever been to a steakhouse then you’ve definitely tried New York strip steak at some point. It’s a definite American classic! New York strip steak with fried garlic mushrooms is one of my absolute favorite ways to make steak and it’s a lot easier than you might think.

New York Strip Steak with Fried Garlic Mushrooms
New York Strip Steak with Fried Garlic Mushrooms

Let’s be honest, cooking steak can be a bit intimidating if you’re not used to it. Is it too dry? Not dry enough? Overcooked? Under-cooked? Everyone has a preference and it can be hard to get it “just right” and also avoid food poisoning in the process! But once you get the hang of it, cooking a steak really isn’t that tough at all (unless it’s very overcooked… see what I did there?!).

New York strip is a delicious steak cut that’s even more flavorsome when marinated. This New York strip steak with fried garlic mushrooms recipe is gluten-free, keto friendly, paleo, and low carb too. Not everyone is a mushroom fan, but this really is an awesome option for when you want to try something different in the kitchen. It’s super quick to make and can be served with a vast variety of side dishes, not to mention a nice red wine!

How to Cook New York Strip Steak

  • Place the lemon juice and the olive oil in a shallow container large enough to hold the strip steaks in a single layer.
  • Place the strip steaks into the oil, then turn to coat both sides in the oil and lemon juice mixture. Salt and pepper if desired.
  • Rub the minced garlic over the steaks, then sprinkle the rosemary all over the steaks as well (I like a lot of rosemary, so how much is up to you!).
  • Let the steaks stand at room temperature in the container for 30 minutes.
  • To cook the steak, remove the steaks from the marinade and place on a clean plate, making sure to discard the marinade.
  • Heat your BBQ or grill to high temp, oiling the grill or grates on your barbecue if they tend to stick – you don’t want these to stick!
  • Place the steaks on the grill and cook the steaks until a meat thermometer inserted in thickest portion registers your desired degree of doneness, See my notes in the post above for the beef cooking temperatures and doneness.
  • Place the steaks onto a cutting board and then tent the steaks loosely with foil. Let stand for 5 minutes. Remove the foil and cut steaks across the grain into slices.
  • Arrange the steak slices on a platter.

Fried Garlic Mushrooms

  • To prepare the mushrooms, start them 10 minutes before you start the strip steak. I then leave them with the lid on to stay warm while the steak finishes.
  • Place the butter in a large skillet on medium-high heat. Add in the mushrooms and fry for 10-15 minutes, or until they have reduced in size and released most of their water content.
  • Add in the garlic when the mushrooms are done and fry for 2-3 minutes. To keep warm, simply cover and keep on the burner (turn the burner off and let the residual heat keep them warm).

How to Marinate New York Strip Steaks

What is New York Strip Steak?

This is one of the most popular high-end steaks around. New York Strip Steak (also known as a Kansas City strip) comes from the longissimus dorsi muscle which is a very tender muscle that runs from the hip bone right up to the shoulder blade. This is actually the main muscle in a rib-eye steak too, and it doesn’t do much work so it’s pretty tender.

Strip steaks usually don’t have a lot of fat or connective tissue but they have a lot of marbling/intramuscular fat which adds moisture and flavor to the steak. When it comes to high-end steaks, how much “marbling” is present is generally indicative of its quality. A lot of marbling means a higher grade steak and this is what ranks the New York strip steak up top with other expensive beef cuts.

Steak Cooking Temperatures

Here are the proper steak cooking temperatures for those who aren’t aware. It’s best to use a digital thermometer when measuring the temperatures for accuracy.

  • Blue in the middle– 110 degrees Fahrenheit
  • Rare- 120-125 degrees Fahrenheit in the middle
  • Medium-rare– 125- 135 degrees Fahrenheit in the middle
  • Medium – 135- 140 degrees Fahrenheit in the middle.
  • Medium Well-140- 150 degrees Fahrenheit
  • Well-done– 155 + degrees Fahrenheit

How Many Calories in a New York Strip Steak?

The New York strip steak contains a whopping 24 grams of protein per 4 ounces so you can ditch your protein shakes if you’re a fan! This steak is also lower in fat than another other loin cuts with just 17g of fat and only 113 calories per 4 ounces. If you’re on a low carb diet this recipe is a great option for you because the mushrooms are low in carbs too!

How Many Carbs in Fried Mushrooms?

Mushrooms are definitely a low carb and low-calorie food. One cup of raw mushrooms contains only around 2g of carbohydrates. They’re perfect for a low carb or keto diet and they’re super healthy with lots of minerals, B vitamins, and beta-glucans, which all promote a healthy immune system. Whoa, delicious and good for you? It’s a win-win!

 

More Steak Recipes

Try my Porterhouse Steak Recipe if you are wanting to cook the king steak of steaks! And believe it or not, making steak in a slow cooker is fabulous when done right, my Flat Iron Steak with Portobello Mushrooms is done in a slow cooker and is fall apart tender when done. I also love a good beef tenderloin recipe, and that one is wrapped in bacon!

Hope you enjoy it! The grilling months are finally here, so it’s steak and salad season in my house!

Karlynn

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Learn to cook like the Kitchen Magpie

New York Strip Steak with Fried Garlic Mushrooms

If you love steak and mushrooms this is the steak recipe for you! This New York Strip Steak with Fried Garlic Mushrooms is our favorite way to eat grilled steak.
5 from 1 vote
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Course
Main Course
Cuisine
American
Servings
4
Calories
455
Author
Karlynn Johnston

Ingredients

New York Strip Steaks

  • 2-4 8-oz. New York strip steaks (1 in. thick), trimmed
  • 1 tsp minced garlic per steak
  • 1 pinch of rosemary per steak
  • 2 tbsp fresh lemon juice
  • 1/4 cup olive oil
  • black pepper
  • salt
  • 3/4 teaspoon flaked sea salt to top at the end

Fried Garlic Mushrooms

  • 1 lb small button mushrooms
  • 2 tbsp salted butter
  • 1-2 tbsp minced garlic

Instructions

How to Cook New York Strip Steak

  1. Place the lemon juice and the olive oil in a shallow container large enough to hold the steaks in a single layer.
  2. Place the steaks into the oil, then turn to coat both sides in the oil and lemon juice mixture. Salt and pepper if desired.
  3. Rub the minced garlic over the steaks, then sprinkle the rosemary all over the steaks as well. ( I like a lot of rosemary, so how much is up to you!) 

  4. Let the steaks stand at room temperature in the container for 30 minutes.
  5. To cook the steak, remove the steaks from the marinade and place on a clean plate, making sure to discard the marinade.
  6. Heat your BBQ or grill to high temp, oiling the grill or grates on your barbecue if they tend to stick - you don't want these to stick!
  7. Place the steaks on the grill and cook the steaks until a meat thermometer inserted in thickest portion registers your desired degree of doneness, See my notes in the post above for the beef cooking temperatures and doneness.
  8. Place the streaks onto a cutting board and then tent the steaks loosely with foil. Let stand 5 minutes. Remove the foil and cut steaks across the grain into slices.
  9. Arrange the steak slices on a platter.

Fried Garlic Mushrooms

  1. To prepare the mushrooms, start them 10 minutes before you start the steak. I then leave them with the lid on to stay warm while the steak finishes.
  2. Place the butter in a large skillet on medium-high heat. Add in the mushrooms and fry for 10-15 minutes, or until they have reduced in size and released most of their water content.
  3. Add in the garlic when the mushrooms are done and fry for 2-3 minutes. To keep warm, simply cover and keep on the burner ( turn the burner off and let the residual heat keep them warm,)

Nutrition Information

Calories: 455kcal, Carbohydrates: 5g, Protein: 27g, Fat: 36g, Saturated Fat: 12g, Cholesterol: 105mg, Sodium: 552mg, Potassium: 714mg, Fiber: 1g, Sugar: 2g, Vitamin A: 175IU, Vitamin C: 6.3mg, Calcium: 36mg, Iron: 2.4mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Barbara Karr says

    Why is it when nice weather appears every other recipe I like is grilled? Most apartments frown on grills. Please say there is alternative way of cooking this recipe. I know you can find a way! Help us Concrete Cave Dwellers share in your recipes. Thanks!! Barb

  2. CATHY MOELLER says

    NEW YORK STRIPES IS THE BEST .DO YOU EVER CAME TO SAN DIEGO CALIF I WOULD LOVE TO KNOW

  3. 2pots2cook says

    Oh boy ! Started to follow …… what of Earth was I thinking until now ?!?5 stars

  4. Dawn says

    NY strip is the best steak ? It is a great roast too but we won’t go there in the warmer months haha! I honestly never use a meat thermometer when grilling (I would if doing a roast tho.) I go by time and looks.

    I wish strip steak was on sale more often, I haven’t tried it with fried garlic and mushrooms before – sounds delicious!

  5. Lynn Hagan says

    I have loved every recipe of yours I have tried, Karlynn. I hope to get to Calgary when you have a book signing there for your new book!
    I share a common heritage with you and would like to get some authentic recipes for some of our family favorites…my Mom was notorious for saying, “What recipe?”…!
    Keep up the good work.

    • Karlynn Johnston says

      Thank you, I am so glad you love the recipes!! I am in Calgary at the cookbook company on Saturday May 25th if you want to pop in!5 stars

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