Sergio's Seasoning Recipe: Pan Seared Garlic Butter New York Steak with Mushroom Cream Sauce

Sergio's Seasoning Recipe: Pan Seared Garlic Butter New York Steak with Mushroom Cream Sauce

Try this savory New York strip steak recipe that’s brimming with delicious garlic butter and mushroom cream sauce from Cafe Delites.

Quick and easy to whip up, it takes merely 30 minutes from start to finish, and will leave you with that melt-in-your-mouth sensation. The original recipe calls for salt and pepper, but we're giving it the Golden Steer touch with Sergio's Seasoning!

Sommelier's suggestions: This pairs beautifully with a cabernet sauvignon. The juicy black fruit notes in the wine go hand in hand with the meatiness of the cut, and the tannins in the wine cut through the fattiness of the steak.



  • 4 (7 ounce) New York strip steaks (1-inch thick)
  • A pinch of Sergio's Seasoning
  • 2 tablespoons olive oil (divided)
  • 4 tablespoons butter (divided)
  • 6 cloves garlic (lightly crushed with the back of a knife, divided)
  • 6-8 thyme sprigs (divided - or rosemary or parsley)

Mushroom Sauce:

  • 2 cloves garlic (crushed)
  • 1-2 teaspoons balsamic vinegar (or Worcestershire sauce)
  • 1 cup brown mushrooms (sliced)
  • 1/2 cup light cream or reduced fat cream (or heavy cream)


  1. Allow the steaks to rest for 30 minutes at room temperature, and then season all sides with Sergio's Seasoning.
  2. Heat a large cast-iron skillet or pan over medium high heat, and add 1 tablespoon of oil in and swirl it to coat it.
  3. When the pan begins smoking, place the steaks in the pan away from you (in batches of 2), and cook 3 minutes on each side or until they’re browned.
  4. Reduce the heat to medium low, and add 2 tablespoons of butter, 3-4 sprigs of thyme, and 3 garlic cloves to the pan.
  5. Allow the butter to foam a little, and baste the steaks (using an oven mitt, hold the pan handle and very carefully tilt the pan towards you so that the butter pools in the pan, and then baste the steaks with a large spoon).
  6. Constantly baste the steaks while cooking them for another 1-2 minutes, or until they’re done to your desired doneness (check out our steak doneness guide). (If you’re aiming for well done steaks, be sure to flip them a couple more times while you cook them longer).
  7. When they have reached the desired doneness, remove the thyme and garlic from the pan and place the steaks on a plate. Pour the pan juices over the steaks, and then let them rest for 5 minutes (repeat with the remaining steaks).
  8. Add the crushed garlic to the buttery juices in the pan while the steaks are resting, and sauté it on medium heat for 30 seconds (until fragrant).
  9. Add the vinegar and mushrooms and cook it until they are soft, and then add the cream. Season it with salt and pepper to taste.
  10. Serve the mushroom sauce on top of your steaks, let the steaks, garlic butter, and mushroom sauce melt in your mouth, and enjoy!

The Finale:

Check out these super simple sides that would be a perfect fit for this rich and creamy steak dish: