NY strip steak with red wine sauce

NY strip steak with red wine sauce

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tbsp veg oil

  • 4

    NY strip steaks (10 oz each), fat trimmed, patted dry.

  • salt and pepper

  • ¾

    cup red wine

  • ½

    cup beef stock

  • 3

    tbsp cold butter, in pieces

  • 1

    tbsp plus 1 tsp Dijon mustard


Heat half the oil in a large skillet over medium high. Season 2 steaks with salt and pepper. Cook until deep golden and center reaches 130 degrees, 4 minutes per side (med rare). Transfer to a plate, tent with foil. Repeat with rest of oil and steaks. Let rest in a 250 deg oven. Reduce heat to medium, add wine to skillet. Cook until reduced, 5 minutes. Add beef stock and cook until reduced, 2-3 minutes. Reduce heat to low, whisk in butter 1 piece at a time and mustard. Stir in any juices from platter, and season with salt and pepper. Spoon sauce over steaks.


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