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
Scale
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.
