New York Strip Steaks with Red Wine Sauce
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- 3 tablespoon(s) vegatable oil
- 4 whole(s) New York Strip Steaks 1-inch thick, fat trimmed, patted dry
- salt and freshly ground pepper
- 3/4 cup(s) full-bodied red wine, such as Syrah or Cabernet Sauvignon
- 1/2 cup(s) beef stock
- 3 tablespoon(s) butter cold, cut into pieces
- 1 tablespoon(s) dijon mustard
- 1 teaspoon(s) dijon mustard
- 1 - Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130F, about 4 minutes per side (for medium-rare). Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250F oven.
- 2 - Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. 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.
This recipe is a personal recipe added by YUMMY80 and has not been tested or endorsed by MyRecipes.
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New York Strip Steaks with Red Wine Sauce Recipe at a Glance
- COURSE: Main Dishes