By: Jason Griffith
When it comes to a celebratory dinner or a high-end date night at home, nothing speaks to the soul quite like a perfectly seared steak. But we aren’t just making any steak today. We are crafting a Beef Striploin with Porcini Mushroom Dust & Thyme Jus. This dish is designed to hit every sensory note: the visual appeal of a perfectly rested cut of beef, the earthy aroma of dried porcini, and the silky, herbaceous finish of a classic French-style jus.
If you’ve ever wondered how high-end steakhouses get that deep, “umami” punch in their meat, the secret is often in the crust. By using a porcini mushroom powder, we create a layer of flavor that complements the natural richness of the beef without overpowering it.
Why I Love This Recipe
I’m a firm believer that you don’t need a professional kitchen to produce a professional meal. This recipe is one of my all-time favorites because it relies on high-quality ingredients and simple techniques rather than complicated gadgets.
The contrast between the savory “dust” and the bright, savory thyme jus creates a balance that makes every bite interesting. Plus, it’s a fantastic way to impress guests. If you’re looking for a full menu, I love starting the evening with This Baked Brie Appetizer, which sets a luxurious tone for the meal to follow.
The Ingredients
For the Striploin:
- 2 beef striploin steaks: Aim for 250–300 g each, roughly 2.5 cm thick.
- Salt and freshly ground black pepper: Be generous!
- 1 tbsp neutral oil: Grapeseed or vegetable oil works best due to their high smoke points.
- 1 tbsp butter: For that golden, nutty finish during the basting phase.
- 1 sprig fresh thyme: To infuse the butter.
For the Porcini Mushroom Dust:
- 20 g dried porcini mushrooms: These are flavor bombs.
- Optional: A small pinch of sea salt to enhance the earthiness.
For the Thyme Jus:
- 1 shallot: Finely minced to provide a delicate sweetness.
- 1 garlic clove: Crushed (optional but highly recommended).
- 2–3 sprigs fresh thyme: The star of the sauce.
- 300 ml beef stock: Use a high-quality, low-sodium stock if possible.
- 1 tsp butter: To “mount” the sauce at the end for a glossy finish.
Swaps and Notes
- The Meat: While striploin (also known as New York Strip) is the star here, you could easily swap this for a ribeye if you prefer more marbling, or a filet mignon for a leaner, more tender experience.
- The Dust: If you can’t find porcini, dried shiitake mushrooms offer a similar savory depth.
- The Jus: For an even deeper flavor, you can deglaze the pan with 50 ml of dry red wine before adding the beef stock.
Step-by-Step Instructions
1. Prepare the Porcini Dust
Take your dried porcini mushrooms and place them in a spice grinder or a high-powered blender. Pulse until they reach a fine, flour-like consistency. If you want a bit of texture, you can leave a few tiny granules. Stir in a pinch of salt and set this aside in a small bowl.
2. Sear the Striploin
Remove your steaks from the fridge at least 30 minutes before cooking to bring them to room temperature. Season them heavily on all sides with salt and pepper.
Heat your oil in a heavy skillet (cast iron is king here) over high heat until it just begins to smoke. Place the steaks in the pan and sear for 2½–3 minutes. Flip the steaks. In the final minute of cooking, toss in the butter and thyme sprig. Once the butter foams, spoon it repeatedly over the steaks (basting) to build a rich crust.
3. Resting is Key
Transfer the steaks to a warm plate. Cover them loosely with foil and let them rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender steak.
4. Create the Thyme Jus
While the meat rests, lower the skillet heat to medium. Add the minced shallots and garlic to the pan drippings. Sauté until soft and translucent. Add the fresh thyme sprigs and pour in the beef stock. Use a wooden spoon to scrape up all the browned bits (the fond) from the bottom of the pan. Reduce the liquid by about half until it coats the back of a spoon. Whisk in the final teaspoon of butter for shine and season to taste.
5. Plating
Slice the steak or leave it whole. Lightly dust the top of the beef with your porcini powder. Carefully spoon the thyme jus around the base of the steak rather than over the top to keep the dust dry and vibrant.
Tips for Success
- Don’t Rush the Rest: If you cut the steak too soon, all that delicious flavor will run out onto the cutting board.
- High Heat: Ensure the pan is screaming hot before the steak hits the surface to get that perfect Maillard reaction (the brown crust).
- Sift the Dust: For a truly professional look, use a small fine-mesh strainer to “dust” the mushroom powder over the steak.
Serving Suggestions and Pairings
This steak pairs beautifully with roasted root vegetables or a creamy potato purée. If you’re looking for an alternative appetizer to round out the meal, This Baked Kosher Salami offers a great salty contrast.
For drinks, a bold red wine is the traditional choice, but if you want to keep things refreshing, try a Classic Margarita or a glass of Blueberry Lemonade for a non-alcoholic option.
Nutritional Information (Per Serving)
- Calories: ~600 kcal
- Protein: 52g
- Fat: 38g
- Carbs: 6g
Storage and Leftover Tips
If you happen to have leftovers, store the steak and jus in separate airtight containers in the fridge for up to 3 days. To reheat, warm the jus in a small pan and gently slice the steak thin, serving it cold over a salad or warming it very briefly so you don’t lose that medium-rare center.
More Recipes You Will Love
If you enjoyed this elegant dinner, you might also like these sweet finishes:
- The Best Peanut Butter Brownies I’ve Ever Made
- How This Unicorn Poke Cake Became My Favorite Party Trick
Final Thoughts
Cooking a steak like this is about more than just a meal; it’s about the process. From the aroma of the grinding mushrooms to the sizzle of the butter, it’s an experience. I hope you enjoy this Beef Striploin as much as I do!
Did you try this recipe? I’d love to hear your feedback in the comments below. Be sure to follow us for more gourmet tips and easy weeknight wins!
Leave a Reply