Go Back
New York Strip Steak with Creamy Mushroom Leek Sauce

New York Strip Steak with Creamy Mushroom Leek Sauce

Pan seared New York Strip Steak smothered in a creamy and earthy mushroom leek sauce.
Course Main
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 -4
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • 2 12-ounce New York strip steaks
  • 1 teaspoon dried thyme
  • 1 teaspoon each kosher salt and freshly ground black pepper divided
  • ½ tablespoon grapeseed or coconut oil
  • 2 tablespoons unsalted butter
  • 1 leek white and light green parts only, thinly sliced
  • 1 16-ounce package baby portabella mushrooms, thinly sliced
  • 3 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup heavy cream
  • 2 tablespoons freshly grated Parmesan


  1. Season both sides of each New York Strip steak with dried thyme and ½ teaspoon each salt and black pepper.
  2. Heat coconut oil in a large skillet over high heat. Add seasoned steaks, on at a time, and cook for 3-4 minutes per side for medium rare. Once cooked to desired doneness, remove steak from skillet and transfer cooked steak to a plate. Cover steak with foil and allow steak to rest for 10 minutes.
  3. Reduce heat to medium and add butter to skillet. Once butter is melted, add leeks and cook for 5-6 minutes, or until translucent and soften. Add mushrooms and cook for 5-6 minutes or until browned. Stir in garlic and cook for 1-2 minutes.
  4. Increase heat to medium-high and push sautéed vegetables to the side of the skillet. Add Worcestershire sauce to deglaze the skillet. Cook for 1-2 minutes, scraping the bottom and sides of skillet.
  5. Reduce heat to low. Slowly stir in the heavy cream and Parmesan cheese. Cook, stirring constantly, for 2-3 minutes or until sauce is slightly thickened.
  6. Thinly slice steak, against the grain, and serve topped with mushroom leek sauce.

Recipe Notes

Serving suggestion: Serve with mashed potatoes and roasted Brussel sprouts or asparagus.