American Wagyu Black™ Grade
New York Strip
$67.00
Pan-Seared NY Steak with Red Wine Pan Sauce
BY: Rebecca Robison
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40 minutes
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2 SERVINGS
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stove
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beginner
Ingredients
NY Strip Steak
- 2 10-ounce Snake River Farms 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
Directions
1
Season steaks with salt and pepper on both sides and let sit, covered on the counter for 10-15 minutes at room temperature.
30 minutes
2
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.
15 minutes
3
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.
15 minutes
4
Serve steak with pan sauce and sprinkle with reserved chopped rosemary.
2 minutes
