NY Strip
with Red Wine sauce
with Red Wine sauce
yield: 2-4 Servings | Prep Time: 10 minutes | Cook time: 20 Minutes
- 2 – 12 oz. NY Strip Steaks
- Salt and pepper
- 2 Tbsp. avocado oil or other high heat oil
- 6 Tbsp. unsalted butter
- 2 med. shallots, minced
- 3 cloves garlic, smashed
- ½ tsp. salt
- 8 sprigs of fresh thyme
- 1 ½ Tbsp. balsamic vinegar
- 1 C. beef broth
- ¾ C. red wine
- ½ tsp. black pepper
- 2 tsp. all-purpose flour (optional)
- 2 tsp. butter, softened (optional)
DIRECTIONS
- Bring steaks to room temperature and pat dry with paper towel.
- Heat a heavy bottomed skillet on high heat for 2-3 minutes.
- Add the oil and heat an additional minute.
- Add the steaks and sear 2 minutes, flip and sear the other side.
- Reduce heat to med/med-high and continue to cook and flip to desired temperature. Turn heat down if they are browning too quickly.
- Set steaks aside and tent with foil.
- In the same skillet on medium heat, melt 3 Tbsp. butter, add the shallots and sauté for 30 seconds.
- Add the garlic, thyme sprigs, and balsamic vinegar.
- Cook another minute then add the broth, wine and pepper.
- Reduce the mixture by half (about 5-7 minutes), whisking occasionally.
- Remove the smashed garlic and thyme sprigs.
- Add the remaining butter and season with salt and pepper as desired.
- Whisk the mixture until the butter is melted.
- If you want the sauce to be thicker, in a small bowl, mix the flour and softened butter until well blended.
- Add to the sauce and cook, whisking, for 30 seconds.
- Remove from heat and spoon over sliced steaks.
Tips:
• Sauce can be made a couple of days in advance and reheated.
• The sauce can be served as is, pureed, or you can pour through a mesh strainer to remove the solids for a smoother sauce.