2 14 oz New York Strip Steak 1 to 1 1/2 inch thick
For Beurre Rouge Sauce
2 medium shallots, minced
3/4 cup Madeira wine
2 Tspoon balsamic vinegar
10 Tspoon unsalted butter
Salt and pepper to taste
Instructions
For steak
Pour olive oil into sauce pan. Use paper towel to coat the entire inside of the pan. Heat skillet to medium high.
For medium rare cook 6 minutes on one side, flip and cook 6 minutes on other side.
Double check doneness by thermometer, touch or cutting to make sure it's done the way you want it.
For Beurre Rouge Sauce
After removing steaks, saute shallots in same pan for 1 to 2 minutes, until light brown.
Now deglaze the pan with wine and vinegar, scraping the bottom of the pan to loosen the meat residue. Keep cooking until the liquid is reduced by half.
Once reduced, start whisking in the cold butter one Tspoon at a time. Get each tablespoon of butter melted and completely stirred in before adding the next tablespoon. Take your time, 8 to 10 minutes, to keep the sauce from separating.
This sauce is intense so just a couple of teaspoons should be all you need for each steak.
Originally Submitted
4/23/2010
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