Grilled New York Strip with Jack Daniel's Mushroom Sauce

Servings 4


  • 4 ea. Harris Ranch New York strip steaks
  • each about 1-1/2 inches thick
  • Jack Daniel's mushroom sauce recipe to follow
  • 2 tbsp. oil
  • kosher salt
  • freshly ground black pepper

Jack Daniel's Mushroom Sauce:

  • 2 ea. shallots finely chopped
  • 4 ea. cloves of chopped garlic
  • 1-1/3 lb. Shitake mushrooms stemmed and sliced
  • 1 cup beef stock
  • 4 oz. Jack Daniel’s Whiskey
  • 1 cup port wine
  • 2 tbsp. butter
  • 2 cups demi-glace
  • 1 tbsp. oil to sauté
  • salt and pepper to taste


  • Heat 2 tbsp. oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter and rest ten minutes.

Jack Daniel's Mushroom Sauce Preparation:

  • In a bowl, combine mushrooms, port wine and Jack Daniel’s Whiskey and let sit for 5 minutes. Sauté shallots and garlic in a saucepan add butter, and mushrooms mixture. Add beef stock and demi-glace, simmer until reduced by two-thrirds. Add salt and pepper to taste. Simmer for about 5 minutes. Serves 4 to 6.