Strip Steak with White Bean Ragout
A steak grilled in cast iron and served over a hearty, comforting ragout of white beans, mushrooms, garlic and fresh herbs.
Servings: 2
Ingredients
- 12 ounces of New York strip steak
- sea salt, black pepper and seasoned salt
- 1 tablespoon of olive oil
- 4 tablespoons of butter
- 1 large sprig of fresh rosemary
- 2 sprigs of fresh thyme
- 1/2 teaspoon of crushed red pepper flakes
- 4 cloves of garlic, finely minced
- 1 large shallot, finely minced
- 8 ounces of mushrooms, sliced
- 15 ounces of cannellini beans with the liquid
- 1/4 cup of parmesan, grated or finely shredded
Instructions
- Allow your steaks to come to room temperature for about 30 minutes before grilling
- Pat your steak dry with paper towels and season generously with sea salt, black pepper and seasoned salt on all sides
- Place a large cast iron skillet over medium to medium high heat and allow it to preheat for a few minutes
- Add 2 tablespoons of butter and a splash of olive oil into the skillet and place the seasoned steaks into the warm skillet
- Cook for 5-6 minutes on the first side undisturbed and then flip the steak and cook to your desired level of doneness (130 degrees for medium rare)
- Once your steaks are cooked to your liking, transfer onto a cutting board and lightly cover with foil (optional)
- Add the remaining 2 tablespoons of butter into the skillet along with 15 ounce can of cannellini beans with the liquid, 8 ounces of sliced mushrooms, the rosemary, thyme, red pepper flakes, finely minced garlic and shallot
- Simmer for about 5 minutes, transfer the skillet off of direct heat and stir in 1/4 cup of grated parmesan
- Taste and add additional salt or black pepper, if necessary
- Slice the rested steak and serve with the white bean ragout