Reverse Seared Strip Steak with Bourbon Mushroom Pan Sauce
November calls for a dinner that feels a little special without requiring an all-day project. Reverse Seared Strip Steak with Bourbon Mushroom Pan Sauce takes Finke Farms New York Strip Steak from the oven to a hot skillet, then finishes the pan with browned mushrooms, Texas bourbon, beef broth, and butter.
The reverse-sear method is well suited to thick steaks. A gentle oven stage begins the cook more evenly before a brief, high-heat sear builds a deeply browned crust. Meanwhile, the same skillet becomes the base of a glossy, savory sauce that makes each bite feel like a cozy steakhouse dinner at home.
Use this recipe for a fall date night, a smaller holiday table, or a November weekend when you want rich beef flavor and a comforting pan sauce in one meal.
Why This Recipe Works for November
• A cozy seasonal pairing: Warm mushrooms, broth, butter, and bourbon complement a rich strip steak.
• Even cooking: The low-temperature oven stage helps a thick steak cook gently before the fast sear.
• A flavorful crust: A hot skillet provides deep browning with a short finishing sear.
• One-pan sauce: Mushrooms pick up the browned bits left behind by the steak.
• Small-occasion appeal: Two steaks create an easy dinner for an intimate gathering or special evening.
• Accessible ingredients: Salt, pepper, oil, mushrooms, bourbon, broth, and butter do the work without a long list.
Why Start with Finke Farms New York Strip Steak?
New York Strip Steak is known for the balance of robust beef flavor, ideal marbling, and a firm yet tender bite. It is a natural fit for both cast-iron cooking and grilling, and its rich character can stand up to a savory mushroom pan sauce.
• Classic flavor and texture: Robust beef taste with a satisfying, tender bite and characteristic marbling.
• Farm-to-table quality: Sourced directly from Finke Farms as USDA Grass-Raised and Grain-Finished Beef.
• Premium aged beef: Aged to enhance natural tenderness and depth of flavor.
• Pure and wholesome: No additives, no preservatives, no added hormones, and no antibiotics.
• Flash-frozen: Frozen at peak freshness to help preserve its quality until cooking day.
• Pickup and shipping: Free pickup is offered at designated locations; shipping is calculated at checkout. The supplied listing shows a New York Strip Steak price of $23.99, excluding shipping.
Ingredients for Reverse Seared Strip Steak with Bourbon Mushroom Pan Sauce
• 2 Finke Farms New York Strip Steaks
• 1 teaspoon coarse salt
• 1 teaspoon coarse black pepper
• 1 tablespoon cooking oil
• 8 ounces baby bella mushrooms, sliced
• 1/4 cup Texas bourbon
• 1/2 cup beef broth
• 1 tablespoon butter
How to Make Reverse Seared Strip Steak with Bourbon Mushroom Pan Sauce
1. Preheat the oven to 250°F.
2. Season the steaks with the salt and pepper. Place them on a wire rack set inside a baking sheet.
3. Bake the steaks for approximately 30–40 minutes, until their internal temperature reaches 120°F. This is the recipe’s pre-sear temperature, not its final serving-temperature check.
4. Heat the cooking oil in a large skillet over high heat on the stovetop.
5. Sear the steaks for about 1 minute per side to form a crisp crust. Remove them to a plate to rest.
6. Lower the skillet heat to medium. Add the sliced baby bella mushrooms and cook until browned.
7. Carefully add the Texas bourbon to deglaze the pan, scraping up the browned bits from the bottom. For added caution around an open flame, move the skillet off the burner while pouring and then return it to heat.
8. Pour in the beef broth and simmer until the sauce thickens slightly.
9. Stir in the butter until the sauce is melted, smooth, and glossy.
10. Check the steaks’ final temperature, let them rest as appropriate, and serve topped generously with warm bourbon mushroom pan sauce.
Food-safety reminder: The attached recipe specifies 120°F before searing. That number is an intermediate oven-stage target and does not verify final safe doneness. USDA guidance for beef steaks is a final minimum internal temperature of 145°F, followed by at least a 3-minute rest. After searing, check with a food thermometer and continue cooking if necessary to meet that minimum. Source: USDA FSIS Safe Minimum Internal Temperature Chart
The Reverse-Sear Timeline at a Glance
• Oven: 250°F on a wire rack over a baking sheet
• First temperature checkpoint: 120°F in the center before the sear (approximately 30–40 minutes in the supplied recipe; thickness affects timing)
• Skillet: High heat with 1 tablespoon cooking oil
• Sear: About 1 minute per side to develop a crisp crust
• Pan sauce: Brown 8 ounces sliced mushrooms; deglaze with 1/4 cup Texas bourbon; simmer with 1/2 cup broth; finish with 1 tablespoon butter
• Final safety checkpoint: At least 145°F in the steak and a minimum 3-minute rest, verified using a thermometer
Why the Reverse Sear Works
Instead of placing a cold, thick steak directly over high heat for the entire cook, reverse searing starts with gentle oven heat. That first stage helps build a more even interior temperature. The final brief sear adds color, crust, and the browned bits that become the flavorful base of the pan sauce.
A wire rack lets oven heat move around the steak, while a preheated skillet gives the surface the direct contact needed for quick browning. Steak thickness, oven variation, and starting temperature all influence timing, so a thermometer matters more than a strict number of minutes.
Building the Bourbon Mushroom Pan Sauce
Once the steaks leave the skillet, the pan still holds concentrated beef flavor. Sliced baby bella mushrooms brown in those juices, developing a deep, earthy taste. Texas bourbon loosens the browned bits during deglazing, beef broth adds savory body, and butter gives the sauce a smooth, glossy finish.
Keep the mushrooms in a relatively even layer to encourage browning. Once the bourbon has been added carefully, scrape the pan with a wooden spoon and let the broth reduce gently until the sauce lightly coats a spoon. The butter goes in at the end for a finished texture that is rich but not heavy.
Tips for Better Reverse-Seared Strip Steak
• Choose thick strip steaks when possible; the two-stage technique is less forgiving on very thin cuts.
• Thaw the steaks safely in the refrigerator, then pat them dry before seasoning.
• Use a wire rack above the baking sheet so the oven heat can circulate.
• Keep the oven at 250°F for the initial stage rather than rushing with high heat.
• Measure the thickest section with an instant-read meat thermometer.
• Make sure the skillet is properly hot before beginning the sear.
• Avoid crowding the pan; sear in batches if necessary.
• Brown the mushrooms before adding liquid so the finished sauce has deeper flavor.
• Never pour bourbon directly from the bottle toward a hot pan or flame; measure it first, and remove the skillet from open heat while adding.
• Finish the sauce with butter off direct high heat and spoon it over the steak just before serving.
What Does the Finished Steak Taste Like?
The strip steak brings a rich, familiar beef flavor, a lightly crisp crust, and tender slices. Baby bella mushrooms add earthy depth, while bourbon contributes warm, aromatic notes to the sauce. Beef broth connects the flavors, and the small amount of butter gives the finished sauce a satisfying shine.
It is a steak dinner that feels special enough for a November gathering but relies on basic kitchen skills: oven cooking, quick searing, mushroom browning, and pan deglazing.
How to Slice and Serve the Steak
After checking the final temperature and resting the steaks for at least three minutes, transfer them to a board. Slice across the grain if desired, or serve each steak whole. Spoon the warm pan sauce over the top just before bringing the plates to the table. Keep extra sauce nearby for potatoes or vegetables.
November Serving Ideas
• Creamy mashed potatoes or roasted garlic mashed potatoes
• Crispy roasted baby potatoes with rosemary
• Buttered green beans with lemon
• Roasted Brussels sprouts with black pepper
• Simple arugula salad with a sharp vinaigrette
• Roasted carrots or sweet potatoes
• Crusty bread to catch the mushroom sauce
• Wild rice or rice pilaf
• Sautéed spinach with garlic
• A small family-style platter with steak slices and warm mushrooms
Frequently Asked Questions About This Recipe
What is reverse searing?
It is a two-stage technique: cook the steak gently in the oven first, then quickly sear it in a hot skillet to create a browned crust.
Why does the recipe say 120°F?
That is the pre-sear internal temperature specified by the supplied recipe. It is not a final safe-serving target. Check again after searing; USDA recommends at least 145°F followed by a minimum three-minute rest for beef steaks.
How long do the steaks stay in the oven?
The attached recipe gives approximately 30–40 minutes at 250°F, but steak thickness, starting temperature, and oven calibration can change that. Use a thermometer as the primary guide.
Can I use another mushroom?
The supplied recipe calls for eight ounces of baby bella mushrooms. Other mushrooms can behave differently, so baby bellas are the easiest way to follow the recipe as written.
Why use bourbon in the sauce?
Texas bourbon is used to deglaze the skillet and contribute aromatic depth to the mushrooms and broth. Measure it before cooking, add carefully away from an open flame, and remember that the finished sauce is made with alcohol.
Can I make the mushroom sauce ahead?
You can slice the mushrooms in advance, but the pan sauce is at its best when finished just before serving so it captures the freshly browned steak bits and stays glossy.
Bring a Steakhouse Favorite to the November Table
Reverse Seared Strip Steak with Bourbon Mushroom Pan Sauce lets Finke Farms New York Strip Steak do what it does best: deliver robust beef flavor and satisfying texture. The low oven stage, quick sear, browned mushrooms, measured bourbon, broth, and butter come together for an inviting seasonal dinner.
For more everyday November cooking ideas, pair this recipe with our Cuts & Cooking Tips guide to Finke Farms Round Roast.
