Pan-Seared New York Strip Steak with Red Wine Reduction
Level: Easy
Yield: 2 servings
Total Time: 43 minutes (Prep: 15 min | Inactive: 10 min | Cook: 18 min)
Nutritional Analysis Per Serving
Serving Size: 1 of 2 servings
- Calories: 718
- Total Fat: 49 g
- Saturated Fat: 23 g
- Carbohydrates: 10 g
- Dietary Fiber: 2 g
- Sugar: 4 g
- Protein: 41 g
- Cholesterol: 206 mg
- Sodium: 869 mg
Ingredients
- 1 1-pound New York strip steak (about 1-inch thick)
- Kosher salt and freshly ground pepper
- 1 large shallot, minced
- 3/4 cup boxed red wine
- 2 to 3 tablespoons cold unsalted butter, cubed
Instructions
- Take the steak out of the refrigerator about 30 minutes before you plan to cook it. Place a large, heavy skillet over medium-high heat. Pat the steak dry and season all sides generously with salt and pepper. Set the steak upright on its fat edge in the pan and use tongs to hold it in place until the fat begins to render and the pan is well greased, about 2 minutes.
- Lay the steak flat in the pan and sear until it develops a deep brown crust on one side, about 4 to 5 minutes. Flip the steak and continue cooking until a thermometer inserted sideways into the thickest part reaches 120 degrees for medium-rare, about 3 to 4 more minutes. Transfer the steak to a cutting board and let it rest for 10 minutes. Leave the drippings in the skillet.
- Add the minced shallot to the drippings and cook over medium heat until golden, about 2 minutes. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a boil and cook until the liquid is reduced by half and becomes slightly syrupy, about 7 minutes. Remove from the heat. Whisk in the butter, one piece at a time, until the sauce is smooth and glossy. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste. Slice the steak against the grain and serve with the sauce.
Photograph by Ngoc Minh Ngo
Courtesy of Recipe Iseasy Magazine
