New York Strip Steak with Red Wine Sauce

By gpawilson

Ingredients

• 3 Tbs vegetable oil
• 4 New York strip steads (10-11 oz ea.; about 1 " thick), fat trimmed, patted dry.
• 3/4 C full-bodied red wine, such as Syrah or Cabernet Sauvignon
• 1/2 C beef stock
• 3 Tbs cold butter, cut into pieces
• 1 Tbs plus 1 tsp Dijon mustard

Preparation

Step 1

Heat half the oil in a large skillet over medium-high heat.
Season 2 steaks with 3/4 tsp salt and some pepper. Cook until deep golden brown and with the center at 130 Deg F (as read with a thermometer). Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 25 deg F oven.

Reduce heat to medium and add wine to skillet. Cook until almost completely reduced, about 5 min.
Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 min.
Reduce heat to low and whisk in butter (1 piece at a time) and mustard.
Stir in any juices from the platter, and season with salt and pepper.
Spoon sauce over steaks and serve.