New York Strip Steak with Red Wine Balsamic Reduction

4.84 from 6 votes

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.

Prep Time40

Cook Time20

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

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.

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).