Imagine cutting into a perfectly seared New York strip steak, its exterior caramelized to a beautiful golden-brown, while a rich, glossy wine sauce cascades over the tender meat, promising a flavor explosion that will transport your taste buds straight to a high-end steakhouse. This restaurant-quality dish is not just a meal—it's a culinary adventure that you can effortlessly create in your own kitchen, turning an ordinary dinner into an extraordinary dining experience that will impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 New York strip steaks
- 1 cup red wine
- 1 shallot, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the steaks generously with salt and freshly ground black pepper.
- Heat olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until it begins to shimmer.
- Carefully place steaks in the hot pan and cook for 3-4 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- Remove steaks from the pan and let them rest on a cutting board, tented with aluminum foil, for 5-7 minutes to allow juices to redistribute.
- In the same pan, sauté minced shallots for 1-2 minutes until they become translucent and fragrant.
- Pour red wine into the pan, scraping up any browned bits from the bottom of the skillet to incorporate extra flavor.
- Simmer the wine sauce for 5-7 minutes, reducing it by half until it becomes slightly thickened and glossy.
- Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Slice steaks against the grain and drizzle the wine sauce over the top before serving.
Tips
- • Temperature is Key: Always let your steaks come to room temperature before cooking to ensure even heat distribution and optimal tenderness.• Moisture Matters: Pat steaks completely dry before seasoning to achieve that coveted crispy, golden-brown sear.• Pan Selection: Use a heavy-bottomed skillet or cast-iron pan for the most consistent and even heat.• Don't Overcrowd: Cook steaks in a single layer to prevent steaming and ensure proper caramelization.• Resting is Crucial: Allow steaks to rest after cooking to redistribute juices, guaranteeing a moist and flavorful result.• Wine Sauce Tip: Use a good quality red wine you would actually enjoy drinking for the most robust flavor profile.• Seasoning Technique: Season generously but evenly, creating a delicious crust that locks in the steak's natural flavors.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
