Ingredients

• 1 lb. boneless New York strip steak, patted dry
• 3 Tbsp. extra-virgin olive oil, divided
• 2 tsp. kosher salt, divided, plus more
• 1 tsp. freshly ground black pepper, divided, plus more
• 1 lb. wild mushrooms, such as oyster or maitake, torn into pieces
• 4 garlic cloves, crushed
• 12 oz. wide egg noodles
• 4 Tbsp. unsalted butter
• 2 tsp. finely grated lemon zest
• 2 Tbsp fresh. lemon juice
• 3 Tbsp. brandy
• 1/2 cup heavy cream
• 1 Tbsp. Worcestershire sauce
• 1 tsp. Dijon mustard
• 1/2 cup sour cream
• 1/2 cup torn dill

Instructions

1. Heat a dry 10" skillet, preferably cast iron, over medium-high. Rub steak with 1 Tbsp. oil, then season all over with 1 tsp. salt and 1/2 tsp. pepper. Cook, turning every 2 minutes and making sure to get color on the fat cap, until browned on all sides and medium-rare (an instant-read thermometer inserted into the center should register 120°F), 10–15 minutes. Transfer steak to a plate. Pour off oil from skillet, leaving crispy bits behind.
2. Heat remaining 2 Tbsp. oil in same skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, 6–8 minutes. Add garlic, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook until mushrooms are well browned and garlic is fragrant, 3–4 minutes.
3. Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pot. Add butter, lemon zest, and lemon juice; season to taste with salt and pepper.
4. Stir brandy and 1/2 cup water in a small bowl. Add to mushroom mixture and cook, stirring occasionally, until reduced by half, about 2 minutes. Remove from heat, then add cream, Worcestershire, and mustard and stir to combine. The heat of the pan will reduce and thicken the sauce slightly—if it doesn’t, cook over medium-low heat for about 1 minute. Stir in sour cream until combined and warmed through.
5. Slice steak against the grain into 1/2"-thick slices. Divide noodles among plates. Top with steak, creamed mushrooms, and dill, then season with a few cranks of pepper.