New York Strip Steak with Red Wine Balsamic Reduction

By Becky Hardin

Updated Jun 27, 2025

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This New York Strip Steak is a favorite of mine any time of year! Steak is up there with the most romantic meals I can make at home, and I know can’t go wrong with this recipe. It’s super easy and can be paired with any side dish. This steak is so tender, and the balsamic reduction is just delicious!

Easy New York Strip Steak Recipe

This New York strip steak recipe is so easy, it’s one of my favorites! I start by marinating the steak to infuse it with flavor. Then, I pan-sear it to add a nice brown crust and briefly cook it in the oven. I finish it off with a delicious, sweet, and tangy red wine balsamic reduction! Reducing the balsamic vinegar and red wine concentrates the flavor, so it will be extra delicious when drizzled over the steak.

I really love the simplicity of this strip steak recipe, but you could get more complex with your marinade, adding in different herbs and spices to suit your tastes. Thyme goes great with steak, as does Italian seasoning!

Recipe Card

New York Strip Steak with Red Wine Balsamic Reduction

4.84 from 6 votes

Prep: 40 minutes mins

Cook: 20 minutes mins

Total: 1 hour hr

Servings: 4 servings

Author: Becky Hardin

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Put a perfect sear on this New York Strip Steak and serve it with a delicious red wine balsamic reduction for a classy yet simple dinner.

Step-by-step photos can be seen below the recipe card.

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Equipment

• Cast Iron Skillet

Ingredients 

1x2x3x

• ▢ 4 (10-oz.) New York Strip Steaks about 1-1½ inches thick
• ▢ 2 tbsp olive oil divided
• ▢ 2 cloves garlic minced
• ▢ 2 tsp coarse sea salt
• ▢ 1 tbsp chopped fresh rosemary
• ▢ 1 cup red wine
• ▢ ½ cup balsamic vinegar
• ▢ 2 tbsp dark brown sugar

Instructions 

• Preheat oven to 450°F.
• Drizzle olive oil (2 tbsp between all four steaks) on and massage into each steak. Top with garlic, sea salt, and rosemary.
  2 tbsp olive oil, 2 cloves garlic, 2 tsp coarse sea salt, 1 tbsp chopped fresh rosemary, 4 (10-oz.) New York Strip Steaks
• Place the steaks in a Ziplock bag and allow to marinate for at least 30 minutes.
• While the steaks marinate, make the balsamic reduction: In a small saucepan, combine the wine, balsamic vinegar, and brown sugar. Stir to combine. Heat over medium-high heat until boiling, then reduce to a simmer. Continue cooking until the sauce is reduced by about half. It will become thicker and more like a syrup.
  1 cup red wine, ½ cup balsamic vinegar, 2 tbsp dark brown sugar
• When you're ready to cook the steaks, heat a large skillet over high heat for about 4-5 minutes. Add the remaining 2 tablespoons olive oil to the pan and add the steaks immediately.
• Sear each side for 1½ minutes. When each side has been seared, place the pan in the preheated oven for approximately 4-5 minutes. If you prefer your steak more rare, about 4 minutes is perfect. Remove from the oven and allow to rest for 5 minutes before slicing. Slice steak and top with red wine balsamic reduction.

Becky’s Tips

• Take your steaks out of the fridge 10-15 minutes before cooking to avoid the meat turning tough (cold steaks on a high heat will shrink and tighten up).

Calories: 800kcalCarbohydrates: 13gProtein: 59gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 23gCholesterol: 227mgSodium: 1320mgPotassium: 941mgFiber: 0.1gSugar: 11gVitamin A: 15IUVitamin C: 1mgCalcium: 84mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make New York Strip Steak Step by Step

Season the steaks: Preheat your oven to 450°F. Drizzle olive oil (2 tbsp between all four steaks) on and massage into each 10-ounce steak. Top with 2 cloves of minced garlic, 2 tsp of coarse sea salt, and 1 tbsp of chopped fresh rosemary.

Marinate the steaks: Place the steaks in a Ziplock bag and allow to marinate for at least 30 minutes.

Make the reduction: In a small saucepan, combine 1 cup of red wine, ½ cup of balsamic vinegar, and 2 tbsp of dark brown sugar. Stir to combine. Heat over medium-high heat until boiling, then reduce to a simmer. Continue cooking until the sauce is reduced by about half. It will become thicker and more like a syrup.

Sear the steaks: When you’re ready to cook the steaks, heat a large skillet over high heat for about 4-5 minutes. Add the remaining 2 tbsp olive oil to the pan and add the steaks immediately. Sear each side for 1½ minutes. When each side has been seared, place pan in the preheated oven for approximately 4-5 minutes. If you prefer your steak more rare, about 4 minutes is perfect. Remove from the oven and allow to rest for 5 minutes before slicing.

Slice and serve: Slice steak and top with red wine balsamic reduction.

How to Store

Store leftover New York strip steak in an airtight container in the refrigerator for up to 4 days. I think it’s best enjoyed cold the next day, but you can reheat it in a skillet until the internal temperature of your steak reaches 120°F, or in the microwave on 50% power until warmed through.

Freeze New York strip steaks in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

This seared New York strip steak recipe is perfect to serve with all of your favorite sides. It works great with roasted veggies and baked potatoes for a nice dinner or served with fries and an Olive Garden salad or balsamic roasted tomatoes for a more casual meal.

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