4 New York Strip Steaks (aka shell steak) www.redmarblesteaks.com
Coarse salt
Ground pepper
3/4 cup full-bodied red wine (Syrah, Cabernet Sauvignon)
1/2 cup beef stock
3 tbsp cold butter (cut into pieces)
1 tbsp and 1 tsp Dijon mustard
Instructions
Heat 1/2 of the oil in a large skillet over medium heat. Season 2 of the 4 steaks with 3/4 tsp salt and some pepper. Cook until deep golden brown and an instant read thermometer inserted into the center reaches 130 degrees, 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 250 degree oven. (New York Strip Steak is a boneless cut from the short loin, which is known for its tenderness).
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.
New York Strip Steak between 10-11 ounces each, about 1 inch thick, fat trimmed, and patted dry.
Originally Submitted
1/2/2011
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