After many years of cooking steaks and all different cuts, I have decided that my favorite steak is a NY strip steak. There's a good amount of marbling, but not so much that it just tastes like fat. (I still love you, ribeye.) A good, hard sear makes the most delicious crust when the seasoned meat meets the heat and the perfectly cooked steak practically melts in your mouth as you eat it. Finished with a red wine pan sauce, there's no better way to eat a steak.
My mouth is watering. Remind me never to write these recipes up late at night again...
Ingredients
- 2 1-lb NY strip steaks (about 1 inch thick)
- 1 shallot, diced
- 2 cloves of garlic, minced
- 2 sprigs rosemary
- 3/4 cup red wine
- 2 tbsp butter (optional)
- kosher salt
- pepper
- 1 tbsp olive oil
- Season your steaks with a healthy pinch of kosher salt and teaspoon of pepper on each side. Set aside and let it come to room temperature (about 10-15 minutes).
- Heat olive oil in a heavy-bottomed skillet on medium heat. When the oil is hot (right when you see a waft of smoke coming off the oil and it's nice and shimmery), place your steaks in the skillet. You should hear a nice sizzling sound.
- Cook on first side for 4-5 minutes, then flip and cook other side for about 4 minutes for medium rare. Remove from heat and allow to rest for at least 10 minutes.
- While the meat is resting, add the shallots, garlic, and rosemary to the skillet with the steak drippings. Increase the flame to medium-high. Saute for about 2 minutes, until shallots are translucent.
- Add the red wine to the skillet and using a wooden spoon or spatula, scrape up all the meat drippings and brown bits from the skillet to incorporate into the sauce. Allow the red wine to reduce about 1/3 (roughly 5-6 minutes).
- If you want the sauce to have that nice sheen to it, add the butter once the sauce has reduced and whisk to incorporate. Adjust seasoning with salt and pepper as needed. Remove rosemary sprigs.
- Slice the steak against the grain. Serve with the red wine sauce drizzled over the steak.
- Embrace your inner carnivore.