NY Strip
with port rosemary sauce
with port rosemary sauce
yield: 4 Servings | Prep Time: 15 minutes | Cook time: 20 Minutes
- ½ oz. dried porcini mushrooms
- 1 C. water
- 2 – 12 oz. NY Strip Steaks
- 1 Tbsp. dried rosemary
- 1 tsp. fresh cracked black pepper
- 2 Tbsp. avocado oil or other high heat oil
- 4 Tbsp. unsalted butter, divided
- 2 Tbsp. minced shallots
- 1 C. Ruby Port Wine
- 1 C. beef broth
- 1 ½ tsp. fresh minced rosemary
- ½ tsp. salt
- ¼ tsp. pepper
DIRECTIONS
- Soak the dried mushrooms in 1 cup of water for an hour. Drain them and press out as much liquid as possible, reserving the liquid. Chop the mushrooms and set aside.
- Bring steaks to room temperature and dry well.
- Season both sides of each steak with dried rosemary and pepper and press the spices into the steaks.
- Heat a skillet over med-high heat for 2 minutes then add the oil and heat an additional minute.
- Sear the steaks for about 2-3 minutes per side then reduce heat to medium and continue cooking and flipping until they are about 10 degrees shy of your desired degree of doneness.
- Place on a platter and tent with foil.
- In the same skillet, melt half the butter over medium heat. Sauté the shallots and chopped mushrooms for 2 minutes.
- Add the port and use it to scrape off any browed bits from the bottom of the pan.
- Add the broth, reserved mushroom liquid and rosemary.
- Bring to a boil then reduce heat and cook until the mixture is reduced by half.
- Strain the reduced mixture and then return it to the pan.
- On medium heat, gradually add the remaining butter while whisking until thoroughly combined and the sauce is smooth.
- Season with salt and pepper as desired.
- Serve over steaks.