New York Strip Steaks with Mushroom Sauce and Cornmeal-Crusted Onion Rings Recipe

by Monte Mathews

• 2 cups buttermilk
• Kosher
• salt and freshly ground black pepper
• 1
• cups all-purpose flour
• 1/2
• cup (medium) yellow cornmeal
• Vegetable
• oil
• Peel the onions, slice them 1/2 to
• 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2
• teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss
• well, and allow to marinate for at least 15 minutes. (The onion rings can sit
• in the buttermilk for a few hours.)
• In a separate bowl, combine the flour,
• cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
• When you're ready to fry the onion
• rings, preheat the oven to 200 degrees F. Line a baking sheet with paper
• towels.
• Heat about two inches of oil to 350
• degrees F in a large pot or Dutch oven. (A candy thermometer attached to the
• side of the pot will help you maintain the proper temperature.) Working in
• batches, lift some onions out of the buttermilk and dredge them in the cornmeal
• and flour mixture. Drop into the hot oil and fry for 2 minutes, until
• golden brown, turning them once with tongs.
• Place the finished onion rings on the
• baking sheet, sprinkle liberally with salt, and keep them warm in the oven
• while you fry the next batch. Continue frying the onion rings and placing them
• in the warm oven until all the onions are fried. They will remain crisp in the

oven for up to 30 minutes. Serve hot.

Recipe

for New York Strip Steak with Mushroom Sauce from Tyler Florence Serves 2. Can easily be doubled or tripled to serve 4 to 6 people.

2 New

York Strip steaks about 1 ½ inch thick.

Kosher

Salt

Freshly

Ground Pepper

1 tbsp.

Butter

1 tbsp.

Peanut Oil

Extra

Virgin Olive Oil

1 lb of

wild mushrooms, trimmed, cleaned and stemmed, half chopped and half left whole

Leaves

from 2 sprigs of fresh thyme.

2 cloves

of garlic, chopped

¼ cup of

Brandy

½ cup

heavy cream

Heat the butter and peanut oil in a

large sauté pan over medium high heat until they smoke. Generously salt

and pepper steaks on both sides. Put the steaks in the pan and cook,

turning to brown all sides completely until medium rare – about 8 to 10 minutes

depending on the thickness of the steaks. Remove the steaks to a platter

and cover loosely with aluminum foil to keep warm while cooking the sauce.

Put the sauté pan back over medium high

heat and add ¼ cup of olive oil. When the oil is smoking, add the

mushrooms and cook, stirring for about 10 minutes, until golden brown.

Then add the thyme leaves and the chopped garlic seasoning well with salt and

pepper. Toss a few more times to cook the garlic then remove the

mushrooms to a platter.