Paleo cookbook recipes

PanSauteed Steaks With Creamy Leeks And Mushrooms

2 pounds (907 g) New York strip steaks (aka top loin), about 1½-2 inches thick

Steak seasonings of choice (salt, pepper, cumin, etc.)

2 tablespoons (30 ml) oil or cooking fat of choice

1½ cups beef stock

1 cup (240 ml) thinly sliced leeks (white and light green parts)

1 cup (240 ml) unsweetened coconut milk

1 ounce porcini mushrooms, chopped and soaked in ½ cup boiling hot water for 10 minutes

2 teaspoons (10 ml) balsamic vinegar

Salt and freshly ground black pepper, to taste

1. Pat the steaks dry, and season with the steak seasonings of your choice.
2. Preheat a large stainless-steel skillet or cast-iron frying pan over medium heat. Add the oil, and once it’s hot, add the steaks. The steaks should sizzle immediately when added to the pan.
3. Sear the steaks for approximately 3 to 4 minutes on one side and then flip over and cook for another 2 to 3 minutes (longer if you prefer your steak more well-done). Remove the steaks from the pan to a large plate and let rest.
4. Add the beef stock and leeks to the pan, and scrape up all the browned bits from the bottom. Reduce the heat to medium-low and simmer for 5 minutes.
5. Stir in the coconut milk, mushrooms, the mushroom soaking water, balsamic vinegar, salt and pepper.
6. Simmer over medium-low heat until the sauce has thickened somewhat, about 5 to 7 minutes.
7. Serve the creamy leeks and mushrooms over or alongside the steaks.

VARIATIONS: If you don’t have New York strip steaks on hand, use whatever cuts of steak are accessible to you. Flat iron steaks, hanger steaks and rib eyes would all be just fine.

More Recipes You'll Love

• Halibut with Sweet Potato and Citrus
• Salmon & Avocado Ceviche
• Honey Glazed Pumpkin Donuts

Pan-seared steaks with creamy leeks and mushrooms turn a simple strip steak into a steakhouse-worthy dinner in under half an hour. The coconut milk and porcini soaking water build a silky, deeply savory sauce that soaks up every drop of the browned bits left in the pan. It's the sort of meal that feels fancy but happens entirely in one skillet.

Pro Tips

• Pat the steaks completely dry before seasoning — surface moisture is the enemy of a proper crust, and a dry steak sizzles the moment it hits the pan.
• Don't toss the mushroom soaking water: it's liquid gold that gives the sauce its earthy depth, so pour it in along with the rehydrated porcini.
• Flat iron, hanger, or rib eye steaks all work beautifully here if New York strip isn't on hand — just keep the thickness around 1½-2 inches.
• Let the steaks rest on a warm plate while you build the sauce; they'll finish cooking gently and stay juicy.
• Leftover sauce keeps for two days in the fridge and is excellent spooned over roasted vegetables or chicken.

Frequently Asked Questions

Can I use light coconut milk instead of full-fat?

You can, but the sauce will be noticeably thinner and less creamy. Full-fat unsweetened coconut milk is what gives this pan sauce its rich, steakhouse-style body, so it's worth sticking with.

How do I know when the steaks are done?

For medium-rare, aim for about 3-4 minutes on the first side and 2-3 on the second, then check with an instant-read thermometer: 130°F for medium-rare, 145°F for medium. Add a minute or two per side for well-done.

Can I make the sauce ahead of time?

Yes — the creamy leek and mushroom sauce reheats gently over medium-low heat. Make the sauce up to a day ahead, refrigerate it, and sear the steaks fresh just before serving.

What can I serve alongside this dish?

Cauliflower rice, mashed potatoes for the non-paleo crowd, or simply roasted green beans all pair well and help soak up the extra sauce.

Recipe Card

Stav Kogan

PanSauteed Steaks With Creamy Leeks And Mushrooms

Print Recipe Pin Recipe

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 lb New York strip steaks (aka top loin), about 1½-2 inches thick
• 2 tbsp oil or cooking fat of choice
• 1 cup thinly sliced leeks (white and light green parts)
• 1 cup unsweetened coconut milk
• 1 oz porcini mushrooms, chopped and soaked in ½ cup boiling hot water for 10 minutes
• 2 tsp balsamic vinegar

Method

 

1. Pat the steaks dry, and season with the steak seasonings of your choice.
2. Preheat a large stainless-steel skillet or cast-iron frying pan over medium heat.
3. Add the oil, and once it’s hot, add the steaks. The steaks should sizzle immediately when added to the pan.
4. Sear the steaks for approximately 3 to 4 minutes on one side and then flip over and cook for another 2 to 3 minutes (longer if you prefer your steak more well-done).
5. Remove the steaks from the pan to a large plate and let rest.
6. Add the beef stock and leeks to the pan, and scrape up all the browned bits from the bottom.
7. Reduce the heat to medium-low and simmer for 5 minutes.
8. Stir in the coconut milk, mushrooms, the mushroom soaking water, balsamic vinegar, salt and pepper.
9. Simmer over medium-low heat until the sauce has thickened somewhat, about 5 to 7 minutes.
10. Serve the creamy leeks and mushrooms over or alongside the steaks.

Tried this recipe?

Let us know how it was!