New York Strip with Porcini Cream Sauce and Buttered Egg Noodles

Steps

1. Step 1

   Put the dried porcini in a heatproof bowl or mug and pour the boiling water over them. Let them soak until softened, about 20 minutes. Lift the mushrooms out with a fork, squeeze them gently over the bowl, and chop them. Save the soaking liquid, leaving the gritty last tablespoon or two behind in the bowl.

   20 min, hands-off

   • 1/2 oz dried porcini mushrooms
   • 1 cup boiling water
2. Step 2

   Meanwhile, take the steaks out of the fridge, pat them dry with paper towels, and season both sides all over with the kosher salt and black pepper. Let them sit at room temperature while the mushrooms soak.

   • 2 New York strip steaks (about 12 oz each, 1 1/4 inches thick)
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
3. Step 3

   Bring a large pot of well-salted water to a boil for the noodles and leave it at a low boil while you cook the steaks.

   • salt
4. Step 4

   Heat the oil in a large heavy skillet (cast iron or stainless, not nonstick) over medium-high until it just begins to smoke. Lay in the steaks and sear without moving them for 4 minutes, until deeply browned. Flip and sear 3 to 5 minutes more, until an instant-read thermometer in the center reads 130°F for medium-rare. Move the steaks to a cutting board or plate and let them rest, loosely tented with foil.

   9 min

   • 2 New York strip steaks (about 12 oz each, 1 1/4 inches thick)
   • 1 tbsp neutral oil, such as canola
5. Step 5

   Pour off all but a thin film of fat from the skillet and set it over medium heat. Add 1 tbsp of the butter, then the cremini mushrooms and a pinch of salt. Cook, stirring now and then, until the mushrooms have released their liquid and browned, 6 to 8 minutes. Add the chopped porcini and the garlic and cook 1 minute more, until fragrant.

   9 min

   • 1 tbsp unsalted butter
   • 8 oz cremini mushrooms
   • 2 cloves garlic
6. Step 6

   Drop the egg noodles into the boiling water and cook until just tender, following the package time (usually 7 to 9 minutes). Drain them and return them to the warm pot with 3 tbsp butter and the parsley. Toss until the butter melts and season with salt.

   9 min

   • 12 oz wide egg noodles
   • 3 tbsp unsalted butter
   • 1/4 cup flat-leaf parsley
7. Step 7

   While the noodles cook, pour the wine into the mushroom skillet and scrape the bottom with a wooden spoon until it has almost evaporated, about 1 minute. Add the reserved porcini soaking liquid and simmer briskly until reduced by about half, 3 to 4 minutes. Stir in the cream and Dijon and simmer until the sauce coats the back of a spoon, 3 to 4 minutes more. Stir in the remaining 2 tbsp butter and any juices from the resting steaks, then taste and add salt.

   9 min

   • 2 tbsp unsalted butter
   • 1/4 cup dry white wine
   • 3/4 cup heavy cream
   • 1 tsp Dijon mustard
   • salt
8. Step 8

   Slice the steaks across the grain about 1/2 inch thick. Divide the buttered noodles among four plates, lay the steak over them, and spoon the porcini cream sauce on top.

   • 2 New York strip steaks (about 12 oz each, 1 1/4 inches thick)

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026