New York Strip Steak with Brandied Mushrooms and Fresh Thyme

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My husband and I loved this dish. We both love steak and the sauce was awesome. I used whiskey instead of brandy since I didn't have any brandy at home. Also I used ground thyme instead of fresh thyme. Thanks a ton..

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Wonderful dish and easy to make. I didn't have brandy so I used cognac and it tasted great! For presentation purposes, I sliced the steaks into strips and piled the mushrooms on top...

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It is basic enough for weeknight cooking, and it is elegant enough for guests. We have used it with various cuts of steak. The mushroom sauce just makes the dish. I hope everyone who tries this recipe will use fresh--rather than dried--thyme. Thyme and mushrooms go together like basil and tomato, and fresh makes a world of difference. I usually follow the recipe closely. But one time I didn't notice I lacked cream, so I finished the sauce with some butter. It wasn't the same, but it was still delicious. This recipe is quite forgiving ? except regarding the brandy; my only disappointments resulted from my using too much brandy and from using an inferior brandy. The recipe is also versatile; one time I served this dish with orzo, and that was so good I now make the sauce for pasta without the steak.

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We love this meal! It was so easy and looked great on the plate. Will become a part of my "special meals" file.

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I used chicken breast instead of the steak, white wine instead of the brandy because I didn't have the steak or the brandy in the house and it was a last minute dinner. It was fantastic and very elegant. I will most definately use this recepie again using the correct ingredients.

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I did the recipe sans steak and replaced with rice, making it into a side dish. I also added bacon, and cooked it in bacon grease instead of olive oil. Sounds like a lot of amendments, however, I have cooked the recipe just as Tyler intended and it tasted relatively the same. Delicious, decadent, unforgettable.

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This is definitely The Ultimate. Cooked it on a electric stove, on a cast iron skillet. It was the best (and definitely waaay cheaper than eating out. This was my first time cooking a steak, and I still can't believe I pulled that one off pretty well. And you can forget about that nasty A1 sauce, because the brandied mushrooms was very flavorful. The creamy texture, savory-ness of the cooked brandy marvelously enhanced the flavor of the already delicious oyster mushrooms that it complemented the steak very well. And not to mention it was really fun and chef-like to set the skillet on fire with brandy. Never will I step foot into another steakhouse again.

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I was a little hesitant to make this since my husband and I are not the biggest fans of mushrooms...but boy did we love this dish! The way the mushrooms are prepared, with the garlic and thyme, add such a rich aroma and are so flavorful. I chose to opt out of the NY strip (not a fan of the cut, so I prepared this with sirloin steaks and it was just as yummy. Definitely making this dish again!

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This tasted excellent we used a ribeye steak that was so juicy and moist. The mushroom caps were delicate. We used more types of herbs that added even more flavor...rosemary, tarragon, and thyme. We also added a shallot. The brandy just enhanced the flavors. Excellent!!!!! Thanks!

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This has become a go-to recipe for me. It's just as good, if not better than, meals I've eaten at expensive steakhouses. Some Saturday evenings, when the fall/winter weather keeps me inside with a good movie and a few beers, I prepare this meal for myself and feel most contented. Thanks, Tyler.