Ultimate Broiled Strip Steak with Sautéed Mushrooms and Chive Sour Cream
Master the Maillard crust and juicy slices for steakhouse-grade results in your kitchen.
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Transform an ordinary weeknight meal into an elegant dinner worthy of a steakhouse with this comprehensive guide to making broiled strip steak with buttery sautéed mushrooms and a refreshing chive sour cream sauce. This article covers every detail – from choosing the right beef cut and broiling technique to preparing the sides and troubleshooting tips, empowering home cooks of all skill levels to achieve restaurant-quality flavor and texture at home.
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Why Broil Strip Steak?
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Though grilling is often considered the gold standard for steaks, broiling is a highly effective indoor method. Broilers generate extremely high heat from above, closely mimicking the intense direct heat of outdoor grills. This technique:
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- Develops a deeply caramelized crust due to the Maillard reaction.
- Keeps the inside tender and juicy with proper timing and resting.
- Is accessible year-round and doesn’t require outdoor equipment.
- Reduces smoke compared to stovetop searing.
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Selecting the Best Strip Steak
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Choosing the right steak is crucial. Follow these tips for optimal results:
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- Thickness: Choose steaks at least 1 1/2 to 2 inches thick. Thinner cuts are prone to overcooking.
- Marbling: Seek out well-marbled USDA Choice or Prime beef for extra flavor and tenderness.
- Freshness: Buy from a reputable butcher; steaks should be deep red, moist but not wet, and well-trimmed.
- Alternative names: Also known as New York strip, shell steak, or club steak.
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Essential Ingredients
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This dish is greater than the sum of its parts thanks to thoughtful seasoning and clever pairings. Here’s what you’ll need:
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- Strip steak: At least 1 1/2 inches thick, dry-aged if you can find it.
- Kosher salt & freshly ground pepper: To highlight the beef’s natural flavor.
- Neutral oil: Such as canola or grapeseed, for high heat tolerance.
- Butter: Adds flavor richness when finishing the steak.
- Mushrooms: Choose meaty varieties like cremini (baby bella), button, or shiitake for depth.
- Shallots & garlic: For aromatic base notes in the mushrooms.
- Sour cream: Full-fat for the best tangy, creamy sauce.
- Chives: Freshly chopped for color and gentle onion flavor.
- Acid: A splash of lemon juice or white wine brightens the mushrooms.
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Step-by-Step Guide: Broiling Strip Steak
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Prepare your kitchen and follow this method for perfectly broiled steak every time:
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- n Dry and Season the Steak
n Pat steaks completely dry with paper towels. Liberally season all sides with kosher salt and freshly cracked black pepper at least 40 minutes in advance, or just before broiling if time is short. Early salting results in better seasoning and enhanced crust formation.n - n Preheat Your Broiler and Prepare the Pan
n Position a rack 4–6 inches below the broiler element. Line a heavy-duty rimmed baking sheet with foil for easy cleanup and place a wire rack on top. This allows heat circulation around the steak.n - n Oil and Place the Steak
n Lightly brush both sides of the steak with a neutral oil. Set the steak on the prepared wire rack.n - n Broil the Steak
n Slide the pan beneath the broiler. Broil 3–5 minutes per side for medium-rare (internal temp: 125–130°F), flipping once. Adjust times for steak thickness and desired doneness. Watch closely – broilers vary in intensity.n - n Add Butter and Rest
n Immediately top each steak with a tablespoon of butter; tent loosely with foil and let rest 5–10 minutes before slicing. Resting ensures juices redistribute, keeping the steak succulent.n
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Preparing Sautéed Mushrooms
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While the steak broils, use the cook time to make intensely savory mushrooms. Follow these steps:
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- n Slice the Mushrooms
n Clean and thinly slice your preferred mushrooms.n - n Sauté Aromatics
n In a large skillet over medium-high heat, add oil and a knob of butter. Sauté chopped shallots until translucent. Add minced garlic and cook until fragrant.n - n Brown the Mushrooms
n Increase heat, add mushrooms in a single layer, and avoid stirring at first to encourage browning. After browning one side, toss to cook through.n - n Deglaze and Finish
n When mushrooms are golden, add a splash of white wine or lemon juice to deglaze. Cook until nearly evaporated, then season with salt and pepper. Finish with butter for a glossy texture.n
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| Ingredient | Function | Notes |
|---|---|---|
| Cremini mushrooms | Earthy, umami flavor | Substitute with shiitake or button if preferred |
| Shallots | Aromatic sweetness | Red onions work in a pinch |
| Butter | Rich finish & flavor | Add at end for silkiness |
| White wine or lemon juice | Balancing acidity | Enhances mushroom flavor |
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Making Chive Sour Cream
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This bright, creamy sauce balances the steak’s richness and mushrooms’ earthiness. Assembly is fast and flexible:
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- 1 cup sour cream (full-fat for best texture)
- 2–3 tablespoons fresh chives, finely chopped
- Kosher salt and black pepper, to taste
- Optional: a squeeze of lemon or a pinch of cayenne
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Directions: Mix all ingredients in a bowl. Chill for at least 15 minutes before serving to meld flavors. Serve dolloped atop sliced steak, spooned onto potatoes, or as a dipping accompaniment for mushrooms.
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Serving Suggestions
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For a balanced meal, consider these sides to complement your broiled strip steak and mushrooms:
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- Crispy Oven-Roasted Potatoes: Classic pairing with steak, perfect for sopping up juices and sauce.
- Roasted Broccoli or Asparagus: Adds freshness and color.
- Garlic Bread: For a hearty, crowd-pleasing touch.
- Simple Green Salad: With a tangy vinaigrette to balance steak’s richness.
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Steak Broiling Tips & Troubleshooting
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- Rest steak before slicing: Always rest at least 5 minutes to prevent juices from spilling out.
- Use a meat thermometer: Guarantees perfect doneness; remember steak will carry over cook a few degrees after broiling.
- Rotate pan as needed: Broilers can have hot spots; rotate for even crust.
- Ventilate your kitchen: Broiling can produce smoke. Open a window and use your range hood.
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Storing and Reheating Leftovers
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Proper storage ensures your efforts aren’t wasted:
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- Steak: Cool completely, wrap tightly in foil, and store in the refrigerator up to 3 days.
- Mushrooms: Store in an airtight container; reheat gently in a skillet.
- Sour Cream Sauce: Best fresh, but can be kept refrigerated for 2 days. Stir well before serving.
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Common Variations
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- Herb Butter: Swap chive sour cream for a quick compound butter (mix room-temperature butter with minced parsley, thyme, garlic, and lemon zest).
- Blue Cheese Sauce: For bolder flavor, blend the sour cream with crumbled blue cheese and a dash of Worcestershire sauce.
- Other Mushrooms: Try a blend of wild mushrooms such as oyster, maitake, or porcini for added complexity.
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Sample Steak Doneness Chart
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| Doneness | Internal Temperature | Visual Cues |
|---|---|---|
| Rare | 120–125°F | Cool red center |
| Medium Rare | 125–130°F | Warm red center |
| Medium | 135–140°F | Warm pink center |
| Medium Well | 145–150°F | Slightly pink center |
| Well Done | 155°F+ | Little or no pink |
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Frequently Asked Questions (FAQs)
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Q: Can I use ribeye or sirloin instead of strip steak?
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A: Yes. Both cuts work well with broiling and this preparation. Adjust cook times by thickness and marbling.
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Q: What if I don’t have a wire rack for broiling?
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A: You can broil the steak directly on a foil-lined sheet, but some crust may be lost where the steak contacts the pan. Flip carefully for even browning.
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Q: How do I prevent my steak from sticking to the rack or pan?
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A: Make sure the rack or pan is well-oiled and the steak is dry before broiling. Starting with dry steak helps the crust form and prevents sticking.
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Q: What mushrooms are best for this recipe?
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A: Cremini offer great flavor and texture, but feel free to use button, shiitake, or a combination for variety.
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Q: Can I make the chive sour cream ahead?
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A: Absolutely. Cover and refrigerate for a few hours or overnight; stir before serving for best consistency.
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Chef’s Pro Tips
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- Season early: Salting up to an hour in advance enhances flavor and ensures proper crust formation.
- Use a meat thermometer: Doneness is best measured, not guessed.
- Rest steak after broiling: Covered loosely with foil, this step is essential for juicy slices.
- Butter at the end: Melting butter over the hot steak provides extra richness and sheen.
- Let mushrooms brown: Resist stirring too soon – golden mushrooms are more flavorful.
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Health and Dietary Notes
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This recipe is naturally gluten-free. If you desire a lighter meal, use low-fat sour cream, substitute olive oil for some of the butter, and pair with plenty of vegetables.
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Conclusion
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With these techniques, a broiled strip steak with sautéed mushrooms and chive sour cream can be yours in under an hour. This versatile, flavor-packed meal is a showstopper for special occasions and remarkably achievable on a weeknight. Master it for restaurant-quality results at home, every time.
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