This New York Strip Steak is a 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. This steak is so tender, and the balsamic is just delicious!
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Why We Love This New York Strip Steak Recipe
This New York strip steak recipe is so easy, and it’s one of my favorites! We start by marinating the steak to infuse it with flavor. Then, we pan-sear it to add a nice brown crust and briefly cook it in the oven. We finish it off with a delicious, sweet, and tangy red wine balsamic reduction!
Variations on New York Strip
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!
How to Store and Reheat
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.
How to Freeze
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.
New York strip steak is tender, lean, and juicy!
In this recipe, we start by pan-searing the steak before cooking it in the oven. Searing means to briefly cook at a high temperature in order to get a brown crust on the surface of the meat. This adds texture and flavor!
I love using a cast iron skillet for pan-searing meat. It holds heat evenly, and helps to give steak that perfect crisp brown crust.
This requires simmering balsamic vinegar (here mixed with red wine) until it reduces in volume. This concentrates the flavor, so it will be extra delicious when drizzled over the steak.
New York strip steak is already a very tender cut of beef, so you’re starting on a good note! But the trick to keeping steaks really juicy and tender is to cook as briefly as possible, otherwise, they’ll start to toughen up. So pan-sear, and then just a few minutes in the oven, and let it rest. It will be just perfect as long as you don’t overcook.
More Steak Recipes To Try
- How to Cook Steak in the Oven (with video)
- Skillet Steak with Peppercorns and Brandy Cream Sauce
- Garlic Butter Steak and Potatoes
- Skillet Steak Fajita Nachos
- Steak and Eggs Breakfast tacos
- Easy Restaurant Steak with Cilantro Butter
- Grilled Flank Steak Recipe
New York Strip Steak with Red Wine Balsamic Reduction
Equipment
Ingredients
Instructions
- Preheat oven to 450°F.
- Drizzle olive oil (2 tablespoons between all four steaks) on and massage into each steak. Top with garlic, sea salt, and rosemary.2 tablespoons olive oil, 2 cloves garlic, 2 teaspoons coarse sea salt, 1 tablespoon chopped fresh rosemary, 4 (10-ounce) 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 tablespoons 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 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.
Video
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 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 tablespoons between all four steaks) on and massage into each 10-ounce steak. Top with 2 cloves of minced garlic, 2 teaspoons of coarse sea salt, and 1 tablespoon 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: While the steaks marinate, make the balsamic reduction: In a small saucepan, combine 1 cup of red wine, ½ cup of balsamic vinegar, and 2 tablespoons 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 tablespoons 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 steak and top with Red Wine Balsamic Reduction.
I have 2 new York strip stakes about a inch thick. Best way to prepare. Valentine’s dinner for the wife. Also going to do 2 lobster tails along with 2 large stuffed claims. And bacon wrapped asparagus. Any good ideas. Only got white wine. Will that work. Picture will be sent when cooked.
I have a bottle of red wine balsamic vinegar, so do I just use 1 cup or 1 1/2 cups reduction?
Use 1/2 cup of the vinegar and 1 cup of red wine to make the reduction! Red wine balsamic vinegar isn’t the same thing as balsamic vinegar and red wine!
Excellent recipe! Purchased steaks from Robert’s Seafood & followed recipe instructions. Simply delicious & simple❤
Thanks for sharing, Mary!
good recipe
Thank you, Frank!
Wow this looks like the perfect steak! I’d love to try making these for a fancy dinner.
Thanks Liz!!
A good steak is always great in summer!
So true! Thanks for stopping by!
Oh my goodness. Those steaks look amazzzzing. Me Want Meat Food! PS Your food photography is very nicely done!
Thank you Christina! Means a lot :)
Why it has been yeas since I’ve had a grilled steak, this looks juicy.
Thanks Amanda!
I love steak, too. That one looks so juicy!
Thanks for stopping by Elizabeth!
I like my ribeye but this strip looks fantastic! The red wine balsamic reduction looks amazing. This is making me hungry again and I just had steak tonight. :)
Thank you Thao!! I love ribeye too…YUM!