Pan-Seared New York Steak And Mushrooms

• 1 pound cremini mushrooms
• 1 1/4 teaspoons kosher salt
• 1 1/4 teaspoons pepper
• 2 boneless New York strip steaks (each 12 to 16 oz.)
• 2 teaspoons fresh thyme leaves, plus a handful of thyme sprigs
• 3 tablespoons olive oil, divided
• 1/2 cup dry red wine
• 1/4 cup salted butter

1. Swish mushrooms in a bowl of water to clean, then trim any tough stem ends. Cut into halves, or quarter if large. Combine salt and pepper in a small bowl. Sprinkle steaks all over with 2 tsp. thyme leaves and half of salt-and-pepper mixture, pressing seasonings into meat.
2. Heat 2 tbsp. oil in a large cast-iron skillet on a camp stove over medium-high heat. Add mushrooms, thyme sprigs, and remaining salt mixture. Cook, stirring often, until mushrooms are tender and browned, 14 to 20 minutes. Transfer mushrooms and thyme to a bowl; tent with foil.
3. Heat remaining 1 tbsp. oil in pan over medium-high heat. Cook steaks on both sides, turning once, until browned and done the way you like (cut to test), 8 to 14 minutes total for medium-rare. Transfer steaks to a cutting board and tent with foil.
4. Discard fat from pan. Pour wine into pan and cook until reduced to 2 to 3 tbsp. (don't reduce further or sauce may separate), 1 to 2 minutes. Whisk in butter until melted and blended. Cut steaks in half and set on plates. Drizzle with sauce and serve with mushrooms.
5. Wine pairing: A classic beef partner like Halter Ranch Cabernet Sauvignon (Adelaida District, Paso Robles), with tannins that love the protein structure of a New York, plus an earthy side and dark red fruit that make the most of the mushrooms and wine sauce.

mushrooms, kosher salt, pepper, boneless new, thyme, olive oil, red wine, butter

Taken from www.myrecipes.com/recipe/pan-seared-new-york-steak-mushrooms (may not work)