Seared New York Strip Steak with Red Wine Balsamic Reduction

This Seared New York Strip Steak with Red Wine Balsamic Reduction is favorite for any time of year! Steak is up there with the most romantic meals you can make at home and you can’t go wrong with this recipe it’s super easy and can be paired with any side dish.

Marinated Steak with Balsamic

There is NOTHING better than a good steak. It’s the perfect meal for a celebration, for the end of a long long week, or even just a regular ol’ day.

If there’s a great steak on a menu, I find it hard to order anything else. And when I do order anything else, I usually regret it. It’s my favorite meal for any occasion.

I have to admit that typically, my favorite cut of meat is always a filet; but this meal might just change my mind!

Easy to cook and full of flavor, this marinated seared New York strip steak is finished off with a a rich, sweet and tangy red wine balsamic reduction for a meal to remember.

Be sure to try my Garlic Steak Bites and Sweet Tea Marinated Steak too!

Why you will love this recipe!

• So easy! Despite it’s fancy appearance, this is such and easy dinner recipe. Reduce the balsamic, marinade the steak and cook in the skillet. Simple!
• Perfect for occasions: If you are looking to impress, this is the recipe to do it with! Whether you are planning for date night or just want to serve up something a little special.
• Make ahead: The steak itself is quick to cook and best served as soon as it’s ready, but you can marinate it ahead of time and make the reduction in advance too.

How to Make Seared New York Strip Steak

Be sure to scroll down for the full recipe!

• Heat the wine, balsamic and sugar to reduce.
• Marinate the steaks with the oil and seasonings.
• Cook the steaks on both sides in a hot skillet with oil.
• Finish cooking through in the oven.
• Let rest. Slice and serve with the reduction.

Steak marinade

I used a super simple marinade to make for this seared New York strip steak; fresh garlic, rosemary, sea salt and olive oil. That’s all you need to give your steak the most delicious flavor without it being overpowering.

You can use any kind of herbs and spices to marinade steak depending on your preference why not try bold spices such as cumin, paprika or red pepper flakes?

You could also stick for Mediterranean flavors and use lemon zest (don’t use juice or it’ll start cooking the steak), thyme, oregano or tarragon.

I like to marinate my steaks in ziplock bags, they don’t need long and it’s a great way to prep in advance!

How to Tell Your Steak is Done

The best way to tell that your steak is cooked to your liking is by using a meat thermometer. For rare is cook your steak to 130-135° F, medium-rare to 140° F, Medium 145° F.

These are the temperatures you should take your steak off of the heat and rest! It’s so important to rest your steaks so they’re extra juicy, tender and do not overcook.

What Cut of Meat is New York Strip Steak?

This particular cut of steak is particularly tender because it doesn’t do a lot of work. When the bone is still attached to the strip steak it becomes the strip part of a T-bone or porterhouse steak so you know this is a premium, high-quality cut of meat.

Serving Suggestions

This seared New York strip steak is perfect to serve with all of your favorite sides. It works great with veggies, roasted potatoes, fries and salads. Try it with:

• Shoestring Fries Recipe
• Crispy Parmesan Potato Wedges
• Crispy Garlic Roasted Asparagus (with garlic aioli)
• Green Goddess Pasta Salad
• Baked Tomatoes with Mozzarella & Parmesan

Recipe Notes and Tips

• Marinate your steaks for at least 30 minutes so the flavors infuse the steak. You can also do this overnight or a few hours in advance if you need to.
• Bring 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).
• Make sure to let your steaks rest after cooking so they’re juicy and tender.
• You can easily switch up the flavors by using different herbs and spices in the marinade.
• Serve with your favorite sides.

More Steak Recipes

• Skillet Steak with Peppercorns and Brandy Cream Sauce
• Skillet Steak Fajita Nachos
• Oven baked Steak and Eggs Breakfast tacos
• Easy Restaurant Steak with Cilantro Butter
• Grilled Flank Steak Recipe

Recipe

Seared New York Strip Steak with Red Wine Balsamic Reduction

5 from 4 votes

Author: Becky Hardin – The Cookie Rookie

Prep: 40 minutes

Cook: 20 minutes

Total: 1 hour

Serves4 servings

Print Rate

• Pin

Save Saved!

This Seared New York Strip Steak with Red Wine Balsamic Reduction is favorite for any time of year!

Ingredients

• ▢ 4 New York Strip Steaks about 1 to 11/2 inch thick
• ▢ 1 cup red wine
• ▢ 1/2 cup balsamic vinegar
• ▢ 2 tablespoons dark brown sugar
• ▢ 2 tablespoons olive oil divided
• ▢ 2 cloves garlic minced
• ▢ 1 tablespoon rosemary chopped
• ▢ 2 teaspoons course sea salt

Instructions

• Preheat oven to 450 degrees fahrenheit.

FOR BALSAMIC REDUCTION:

• In a small saucepan, combine wine, balsamic vinegar, and brown sugar. Stir to combine. Heat over medium high heat until boiling, then reduce to a simmer. Continue cooking until sauce is reduced by about half. It will become thicker and more like a syrup.

TO PREPARE STEAKS:

• Drizzle olive oil (2 tablespoons between all four steaks) on and massage into each steak. Top with garlic, sea salt, and rosemary. Place steaks in a ziplock bag and allow to marinate for at least 30 minutes.
• 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 1 1/2 minutes. When each side has been seared, place pan in the 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.

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

 

• Marinate your steaks for at least 30 minutes so the flavors infuse the steak. You can also do this overnight or a few hours in advance if you need to.
• Bring 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).
• Make sure to let your steaks rest after cooking so they’re juicy and tender.
• You can easily switch up the flavors by using different herbs and spices in the marinade.
• Serve with your favorite sides.

Nutrition Information

Calories: 637kcal (32%) Carbohydrates: 13g (4%) Protein: 45g (90%) Fat: 39g (60%) Saturated Fat: 15g (94%) Cholesterol: 137mg (46%) Sodium: 1292mg (56%) Potassium: 717mg (20%) Sugar: 10g (11%) Vitamin A: 50IU (1%) Vitamin C: 0.7mg (1%) Calcium: 43mg (4%) Iron: 4.5mg (25%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Upload A
Photo Tag on
Insta Leave A
Rating