Pan-Seared NY Steak with Red Wine Pan Sauce

By: Rebecca Robison

An excellent way to make a steak more interesting is to make a pan sauce. This recipe uses a good-quality red wine to deglaze the sumptuous brown bits left after searing a steak. Add shallots, rosemary, broth and a few pats of butter to bind it into an ideal syrupy consistency. A perfect finish to the extraordinary flavor and marbling of our American Wagyu NY steaks. Although the recipe calls for New Yorks, try it with a ribeye, ribeye filet or filet mignon.

Rebecca Robison is a Boise-based food stylist with over 30 years of experience. She is equally skilled as a prop stylist and recipe developer. Rebecca has worked with Snake River Farms for many years and has styled numerous catalogs and campaigns. Find her on instagram: @boisefoodstylist


NY Strip Steak

  • 2 10-ounce SRF Black Label™ NY Strip Steaks Buy Now
  • 1 tablespoon canola oil
  • Salt and fresh cracked black pepper
  • 3 tablespoons minced shallots
  • 2½ teaspoons fresh rosemary, finely chopped divided
  • ½ cup dry red wine, (cabernet or pinot noir)
  • ½ cup unsalted beef stock
  • 1½ teaspoons butter
  • ½ teaspoon Dijon mustard

NY Strip Steak

Season steaks with salt and pepper on both sides and let sit, covered on the counter for 10-15 minutes at room temperature.
Heat a medium size cast iron skillet over high heat. Add oil and swirl to coat the pan. Add steaks to the skillet and cook about 5 minutes per side until internal temperature reaches 135°F. If steaks have not reached desired temperature, finish in a 350-degree oven for 6-8 minutes. Remove steaks and tightly cover with foil and let rest 10 minutes.
To make the pan sauce, reduce heat to medium to med-high. Add shallots and 2 tablespoons of the rosemary to the pan and sauté, including any steak bits left behind, about 1 minute or until shallots are lightly browned. Add wine and cook 2½ minutes or until liquid is almost evaporated. Add the stock and continue to cook 3 minutes or until liquid is reduced and mixture is slightly thickened. Remove pan from heat. Add more salt and pepper to taste, butter and mustard. Stir with a whisk.
Serve steak with pan sauce and sprinkle with reserved chopped rosemary.