If you’re craving a dish that feels exquisitely special yet remains straightforward to prepare, the New York Strip Steak with Red Wine Balsamic Reduction Recipe is exactly what you need. This recipe celebrates the bold flavors and tender juiciness of a perfectly cooked New York strip steak paired with a luscious, tangy, and slightly sweet red wine balsamic reduction that elevates every bite. Whether for a cozy dinner at home or impressing guests, this dish brings together simplicity and sophistication in a way that’s truly unforgettable.
Ingredients You’ll Need
Each ingredient in this recipe plays a starring role and is beautifully simple, proving that sometimes less is more. From the robust cut of steak to the aromatic herbs and the sweet-acidic reduction, every element builds layers of flavor, color, and texture that make this meal shine.
- 4 (10-oz.) New York Strip Steaks: About 1-1½ inches thick, these steaks offer the perfect balance of tenderness and bold beef flavor.
- 2 tbsp olive oil (divided): Adds richness and helps develop a beautiful sear on the steaks.
- 2 cloves garlic (minced): Infuses bright, aromatic notes into the meat.
- 2 tsp coarse sea salt: Essential for seasoning and enhancing natural flavors.
- 1 tbsp chopped fresh rosemary: Brings a fragrant, piney freshness that pairs beautifully with beef.
- 1 cup red wine: Forms the hearty base of the balsamic reduction, lending depth and complexity.
- ½ cup balsamic vinegar: Adds a rich, tangy sweetness that balances the savory steak.
- 2 tbsp dark brown sugar: Sweetens and helps thicken the reduction to a silky glaze.
How to Make New York Strip Steak with Red Wine Balsamic Reduction Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 450°F. This high temperature will help finish the steaks perfectly after a quick sear, ensuring a tender inside and flavorful crust on the outside.
Step 2: Prepare and Marinate the Steaks
Drizzle a total of 2 tablespoons of olive oil evenly over the steaks and massage it in, making sure every inch is coated. Sprinkle the minced garlic, coarse sea salt, and chopped rosemary atop the steaks, infusing the meat with layers of flavor. Once seasoned, place the steaks into a Ziplock bag and let them marinate for at least 30 minutes. This resting time lets the flavors seep deep and keeps the steak juicy as it cooks.
Step 3: Make the Red Wine Balsamic Reduction
While the steaks marinate, combine the red wine, balsamic vinegar, and dark brown sugar in a small saucepan. Stir everything together and bring it to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and let it cook until the sauce thickens and reduces by half, transforming into a syrupy glaze that will soak up every morsel of steak greatness.
Step 4: Sear the Steaks
Heat a large skillet on high for 4-5 minutes so it’s smoking hot. Add the remaining 2 tablespoons of olive oil, then immediately place your steaks into the pan to sear. Cook each side for 1½ minutes to develop a beautiful brown crust that’s packed with flavor. This step locks in the juices and creates an irresistible outer texture.
Step 5: Finish Cooking in the Oven
After searing, transfer the skillet to your preheated oven and roast the steaks for about 4-5 minutes. Four minutes will give you a nice rare center, while five minutes edges toward medium rare. This quick oven finish cooks the steak evenly without drying it out.
Step 6: Rest and Serve
Remove the pan from the oven and let your steaks rest for 5 minutes before slicing. Resting is a crucial step—allowing the juices to redistribute so every bite is bursting with flavor and tenderness. Serve the sliced steak topped generously with the red wine balsamic reduction, letting the sauce’s glossy richness complement every morsel.
How to Serve New York Strip Steak with Red Wine Balsamic Reduction Recipe
Garnishes
Fresh rosemary sprigs or a sprinkle of flaky sea salt make perfect garnishes. They add visual appeal and a subtle aroma that enhances the sensory experience, turning your plate into a feast for the eyes as well as the palate.
Side Dishes
Pair this steak with classic sides like roasted garlic mashed potatoes, steamed asparagus, or a crisp green salad with vinaigrette. These sides balance the richness of the steak and cut through the sweetness of the balsamic reduction nicely.
Creative Ways to Present
For a special touch, slice the steak thinly and fan it out on a wooden board, drizzling the red wine balsamic reduction artistically over the top. Accompany with rustic bread or roasted seasonal veggies to create a vibrant, inviting spread perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak and balsamic reduction in airtight containers in the refrigerator for up to 3 days. Keeping the components separate helps preserve their texture and flavor.
Freezing
You can freeze cooked steaks wrapped tightly in plastic wrap and placed in freezer bags for up to 2 months. The balsamic reduction freezes well in a small airtight container too. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat your steak gently in a skillet over low heat or in the oven at a low temperature to maintain tenderness. Warm the balsamic reduction separately in a small pan until just heated through, then drizzle over the steak.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While the recipe shines with New York strip steaks, ribeye or filet mignon can also work well. Adjust cooking time based on thickness to ensure your steak reaches the desired doneness.
Is it necessary to marinate the steaks?
Marinating enhances flavor and tenderness, but if you’re short on time, seasoning right before cooking still results in a delicious steak. The marinate is especially beneficial for the garlic and rosemary to infuse the meat.
What type of red wine is best for the reduction?
Choose a dry, full-bodied red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid wines that are too sweet or overly oaky to maintain balance in your reduction.
Can I make the balsamic reduction ahead of time?
Yes! The reduction can be made a day ahead and stored in the refrigerator. Gently reheat before serving to maintain its silky texture.
How do I know when my steak is cooked perfectly?
Use a meat thermometer to check the internal temperature: 130°F for medium rare and 140°F for medium. Resting the steak after cooking also ensures it remains juicy and tender.
Final Thoughts
This New York Strip Steak with Red Wine Balsamic Reduction Recipe is a delightful way to bring restaurant-quality flavors into your own kitchen with ease and confidence. The combination of juicy steak and that lush, tangy reduction is simply irresistible. I truly hope you give this recipe a try and enjoy every flavorful bite as much as I do!
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New York Strip Steak with Red Wine Balsamic Reduction Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This New York Strip Steak recipe features tender, perfectly seared steaks complemented by a rich and tangy red wine balsamic reduction. The steaks are marinated with garlic, rosemary, and sea salt, then pan-seared and finished in the oven for an ideal crust and juicy interior. The balsamic reduction adds a sweet and savory syrup-like glaze that elevates the dish to restaurant quality. Perfect for an elegant dinner or special occasion.
Ingredients
Steak Marinade
- 4 (10-oz.) New York Strip Steaks (1–1½ inches thick)
- 4 tbsp olive oil (divided, 2 tbsp for marinade, 2 tbsp for cooking)
- 2 cloves garlic (minced)
- 2 tsp coarse sea salt
- 1 tbsp fresh rosemary (chopped)
Red Wine Balsamic Reduction
- 1 cup red wine
- ½ cup balsamic vinegar
- 2 tbsp dark brown sugar
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for finishing the steaks after searing.
- Marinate Steaks: Drizzle 2 tablespoons of olive oil evenly over the steaks and massage to coat. Sprinkle minced garlic, coarse sea salt, and chopped fresh rosemary evenly on top of each steak for flavor infusion.
- Rest and Marinate: Place the seasoned steaks into a Ziplock bag and allow them to marinate for at least 30 minutes at room temperature or refrigerate. This helps the flavors to penetrate the meat.
- Make Balsamic Reduction: While the steaks marinate, combine red wine, balsamic vinegar, and dark brown sugar in a small saucepan. Stir well and bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook until reduced by about half, thickening into a syrupy consistency. Remove from heat and set aside.
- Heat Skillet and Sear: Heat a large skillet over high heat for 4-5 minutes until very hot. Add the remaining 2 tablespoons of olive oil to the pan and immediately place the steaks into the skillet. Sear each side of the steaks for 1½ minutes to develop a flavorful crust.
- Finish in Oven: Transfer the skillet with the seared steaks into the preheated oven. Roast for approximately 4-5 minutes depending on desired doneness—4 minutes for rare, 5 minutes for medium-rare. Remove the pan from the oven.
- Rest and Serve: Allow the steaks to rest on a cutting board for 5 minutes to let the juices redistribute. Slice the steaks against the grain and drizzle with the prepared red wine balsamic reduction before serving.
Notes
- For best results, bring steaks to room temperature before cooking.
- Adjust balsamic reduction cooking time to achieve desired thickness; it should coat the back of a spoon.
- Use a cast iron or oven-safe skillet to safely transfer from stovetop to oven.
- Resting steak is crucial to maintain juiciness.
- Pair this dish with roasted vegetables or a fresh green salad.
