New York Strip Steak with Red Wine Sauce

By rickfanciullo

Shell steak - boneless cut from short loin. Red Wine gets boost from Dijon mustard

Ingredients

• 3 T's vegetable oil
• 4 New York steaks (10 oz each)
• Coarse salt and fresh ground pepper
• 3/4 cup full bodied red wine - Syrah or Cab
• 1/2 cup beef stock
• 3 T's cold butter, cut into pieces
• 1 T Dijon mustard
• 1 t Dijon mustard

Details

Servings 4

Preparation

Step 1

1. Heat half the oil in a large skillet over med-high heat.

2 Season 2 of the 4 steaks with 3/4 t salt and some pepper. Cook until deep golden brown and instant read thermometer reads 130 - 4 minutes per side (medium rare). Transfer to platter and tent with foil.

3. Repeat with next two steaks.

4. Place all four in oven at 250 to rest.

5. Reduce heat in skillet to medium and add wine. Cook until almost completely reduced - 5 minutes. Add beef stock and cook until reduced to 1/4 cup - 2.5 minutes. Reduce heat to low and whisk in butter ( 1 piece at a time) and mustard. Mix in any juices from platter holding the steaks, season all with salt and pepper.

6. Plate the steaks and spoon sauce over the steaks.