Brown butter Orzo with Steak
This Orzo with mushrooms, browned butter, and herbs comes together in about 30 minutes and with one pot—This simple orzo is a great way to use a mix of pantry and fridge staples. The perfect dinner for any night of the week that comes together in just minutes. I made it a little fancy by adding a NY Strip steak and burrata but of course, use this recipe as inspo and make it your own!
Brown butter orzo with mushrooms, burrata and steak
Ingredients:
Steak of your choice, I used NY Strip
2-3 whole cloves of garlic
1-2 sprigs of rosemary
2-3 tbsp butter
garlic powder
Orzo pasta
fresh garlic, chopped finely
fresh sage leaves(optional)
fresh thyme, chopped
fresh rosemary, chopped
mixed mushrooms, I used Maitake and cremini
Smoked paprika
Dried oregano
S+P
dry white wine, buy a cheap one
olive oil
broth, Chicken, veggie or beef
heavy cream
butter, 1 stick
burrata
Instructions:
Season your steak with S+P, garlic powder and rub olive oil all over it. massage the seasonings into the steak and place it aside to marinate for at least 30-45 minutes.
In a large skillet with a lid melt the butter over medium high heat. Whisk constantly until it turns foamy and a deep brown color. When it turns brown, add the garlic, chopped rosemary and thyme and cook until fragrant, about 1 minute. Turn it down to medium and add the mushrooms and season with S+P, smoked paprika and oregano— cook for about 5 minutes then add orzo, cooking until lightly toasted and golden, 2-3 minutes.
De-glaze the Pan by adding the wine then add the stock , cream and parmesan. Bring to a boil then lower the heat to low, cover the pan and cook for 15-20 min or until the orzo is cooked through stirring occasionally so the orzo doesn't stick.
When the Orzo is done cooking, begin cooking the steak.
Heat a cast iron skillet with high heat oil. When the oil is heated, sear the steak on each side for 1 - 2 minutes, depending on the cut and thickness of the steak you are using. Reduce heat to medium-low and add 2-3 tbsp butter, rosemary and garlic to pan. Carefully grasp pan handle and Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Continue to cook for a couple of minutes more on each side until desired temperature is reached.
I typically cook to medium rare, but again this depends on the type/thickness of the steak. The above times will typically get you to medium rare on a one inch steak.Remove the steak from the heat and let it sit for 5-8 minutes. Don’t touch it at all, this is the most important part in cooking steak, Once 5 minutes have passed check the doneness and temperature, if needed continue to cook for about a 1 minute on each side and set aside once again. Depending on the cut you will need to give or take a minute or more. Cut the steak against the grain and at a slight angle.
Optional, in the same pan that you made the steak, you can fry some sage leaves.
To serve, break the burrata over the pasta, add the sliced steak on top along with the fried sage, drizzle with olive oil and season with S+P.
Enjoy!
