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Pan-Seared New York Strip Steak with Red Wine Reduction

Pairs Well With

Ingredients

  • 4 New York strip steaks (1 inch thick)
  • Salt and pepper to taste
  • 1 cup Cabernet Sauvignon
  • 1 cup beef broth
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour

Side Dish:

  • Roasted garlic mashed potatoes
  • Sautéed mushrooms

Preparation

  • Season the New York strip steaks with salt and pepper on both sides.
  • Heat a large skillet over medium-high heat and add a drizzle of olive oil.
  • Sear the steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your preference. Remove the steaks from the skillet and let them rest for a few minutes, covered with foil.
  • In the same skillet, add the Cabernet Sauvignon and beef broth to deglaze the pan, scraping up any browned bits.
  • In a small bowl, mix the butter and flour together to form a paste (beurre manié). Add the paste to the skillet and whisk until the sauce thickens.
  • Simmer the sauce for a few minutes until it reduces slightly.
  • Serve the New York strip steaks with the red wine reduction sauce, along with roasted garlic mashed potatoes and sautéed mushrooms on the side.