Cook Time:
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| 2 tablespoons olive oil |
| 1 finely diced shallots, or 1 white onion, finely diced |
| 1 clove minced garlic |
| 3/4 pound mushrooms, cleaned and sliced |
| 1 cup marsala wine |
| 1/2 cup beef stock |
| 1 1/2 teaspoon freshly chopped thyme leaves |
| 4 (8 to 10-ounce) new york strip steaks |
| salt and freshly ground black pepper |
| 1/4 cup unsalted butter (1/2 stick) |
| 1/2 cup fresh chives, chopped |
Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion), garlic and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by 2/3.
Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
Strain Marsala sauce, if desired and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.
Note: Cook your steaks by any preferred method. I also add garlic powder to my steaks. I prefer to pan fry my steaks in a cast iron skillet. When the steaks are resting, I put the marsala in the pan to deglaze and then top the steaks.
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