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INGREDIENTS:
- 1 New York strip steak, 1 inch thick
- Salt and pepper
- 2 Tbsp butter, warmed
- 1 Tbsp dried mushroom powder
- 1/2 tsp cocoa powder
- 1/2 tsp ground coffee
DIRECTIONS:
Heat oven to 450°.
Heat a medium skillet over high heat. Once hot, add enough oil to coat the pan.
Season the steak with salt and pepper.
Sear the steak for two minutes on each side.
While the steak is searing, prepare the topping by mixing butter, mushroom powder, cocoa, and coffee together.
Once the steak is seared, transfer it to a sheet tray and cook it in the oven until it reaches your desired level of doneness using an instant-read thermometer.
Refer to the cooking chart below for when to remove the steak from the oven to account for carry-over cooking.
After removing the steak from the oven, let it rest for 8 minutes.
Once the steak has rested, generously smear the butter mixture over the top and let it melt.
| Doneness Desired | Temp to pull off heat | Temp to carry over (finish temp) |
| Rare | 120° | 125° |
| Medium Rare | 130° | 135° |
| Medium | 140° | 145° |
| Medium Well | 150° | 155° |
| Well Done | 160° | 165° |
* Carryover Cooking: A phenomenon that will continue to raise the temperature of the meat even after it has been removed from the heat. This happens because the exterior of the meat is hotter than the interior and the heat will continue to travel between the hotter and cooler portions to even out the temperature of the steak.