Seared New York Strip Steak with Red Wine Balsamic Reduction

SEARED NEW YORK STRIP STEAK is up there with the most romantic meals you can make at home. My absolute favorite meal on earth is a delicious steak. This Seared New York Strip Steak with Red Wine Balsamic Reduction is favorite for any time of year!

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. ‘Bout time I learned how to make the perfect steak at home! I have to admit that typically, my favorite cut of meat is always a filet; but this meal might just change my mind. I did a bit of research on steaks that are easy and delicious to cook at home, and strips kept coming up. According to Serious Eats: “They’re tight texture with a definite grain means strip steaks are moderately tender, but still have a bit of chew. Good marbling and a strong beefy flavor. Not as robust as ribeye, but much easier to trim with no large pockets of fat, making it an easy-to-cook, easy-to-eat cut. A favorite of steakhouses.” Sounds totally delish and perfect to me!!

To top this beautiful cut of meat, I made a super simple and TOTALLY DELICIOUS Red Wine Balsamic Reduction. I tell you what, I could eat this every night. Which is hard when you’re a food blogger and have to make new things all day every day.

All I really want is this Seared New York Strip Steak with Red Wine Balsamic Reduction.

Sorry not sorry.

Enjoy guys!

Serves 4

161

Seared New York Strip Steak with Red Wine Balsamic Reduction

Author:

Becky Hardin - The Cookie Rookie

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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

1. Preheat oven to 450 degrees fahrenheit.
FOR BALSAMIC REDUCTION:
2. 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:
3. 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.
4. 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.
5. 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.

Nutrition

Calories

161 cal

Fat

8 g

Carbs

12 g

Protein

2 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

2092

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