Indulge in a culinary journey to tantalize your taste buds with our delectable New York Strip Steaks prepared with a rich and flavorful red wine sauce. This classic dish, often featured in steakhouses, can now be recreated in the comfort of your own kitchen. We've carefully curated a collection of recipes to guide you through the process of selecting the perfect steak, mastering different cooking methods, and crafting a luscious red wine sauce that complements the beef's robust flavor. Discover the secrets to achieving a perfectly seared crust and a tender, juicy interior, whether you prefer grilling, pan-searing, or broiling your steak. Elevate your culinary skills and impress your dinner guests with this exceptional main course, accompanied by a medley of tempting side dishes such as roasted vegetables, mashed potatoes, or a crisp salad. Get ready to embark on a culinary adventure that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
NY STRIP STEAK WITH RED WINE-ROSEMARY BUTTER
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the red wine-rosemary butter: Place the wine and the rosemary sprig in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer until the wine has reduced to a syrup and measures approximately 2 tablespoons, about 20 minutes. Let cool to room temperature before removing and discarding the rosemary sprig. Place the butter, the chopped rosemary and the salt in a food processor and pulse to combine. Add the wine syrup and process until fully integrated, about 1 minute. Set aside.
- For the strip steak: Preheat a grill or grill pan to high heat. In a small bowl, combine the olive oil, rosemary, salt and garlic, and rub the mixture all over the steaks. Place the steaks on the grill and sear for 4 minutes without moving to form a golden brown crust. Flip the steaks and sear on the reverse side until crusty on the outside and medium-rare at the center, another 3 minutes. Remove the steaks to a plate and let rest for 10 minutes.
- Meanwhile, drizzle about 1 teaspoon olive oil over the lemon halves and place them, cut side down, on the grill. Grill until charred and fragrant, 3 minutes.
- To serve: Transfer each steak to a plate and top with a dollop of red wine butter and a squeeze of the charred lemon.
ROASTED NEW YORK STRIP STEAK WITH PORT WINE MUSTARD SAUCE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and place a rack in the middle.
- Generously season the New York strip all over with salt and pepper. Heat a heavy metal roasting pan on the stove over high heat. Add a film of olive oil. When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides. Sear without disturbing until the meat is evenly browned, about 5 minutes per side. With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140 to 145 degrees F on an instant-read thermometer, about 45 minutes.
- Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes.
- For Port Wine Mustard Sauce: Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits. With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste. Transfer the sauce to a small saucepan to keep it warm.
- Uncover the New York strip and transfer it to a cutting board. Pour any juices that have collected on the platter into the sauce, stirring it in. With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter. Ladle a little sauce over the meat and pass the rest alongside.
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
STRIP STEAK WITH RED WINE CREAM SAUCE
This is a delicious steak recipe I made for my soups and sauces final in culinary school. My chef/professor raved about it. The sauce is really what makes the difference.
Provided by Shelby Knockenhauer
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat; cook and stir red onions and mushrooms until tender, about 10 minutes. Transfer onion-mushroom mixture to a bowl.
- Coat hot skillet with 1 tablespoon vegetable oil over medium-high heat. Pat each steak dry with paper towels and season with salt and black pepper. Place steaks into hot skillet and cook until outsides are browned and insides are cooked to desired doneness, about 5 minutes per side for medium. Remove steaks from skillet.
- Pour red Zinfandel wine into skillet; scrape up and dissolve any bits of browned food in the skillet. Whisk beef broth and Dijon mustard into wine mixture and bring to a boil. Cook mixture, stirring often, until slightly reduced, about 5 minutes. Slowly whisk cream into sauce and let stand to thicken, about 5 more minutes. Transfer mushrooms and steaks to sauce and serve steaks topped with sauce.
Nutrition Facts : Calories 649.1 calories, Carbohydrate 7.5 g, Cholesterol 199.6 mg, Fat 33.9 g, Fiber 1 g, Protein 69.3 g, SaturatedFat 15.4 g, Sodium 413 mg, Sugar 2.2 g
NEW YORK STRIP STEAKS WITH RED-WINE SAUCE
New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon 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. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.
- 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 WITH RED WINE MUSHROOM SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot.
- Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil.
- Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits.
- Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.
GRILLED NEW YORK STRIP STEAK WITH BEER AND MOLASSES STEAK SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the sauce: In a medium saucepan over medium heat, melt butter. Add onion and garlic and saute for 3 minutes, until softened. Add the rest of the ingredients; bring to a boil, then simmer until sauce is reduced to 2 cups, about 30 minutes.
- Preheat grill pan. Season steak with salt and pepper and rub with oil. Grill steak about 3 minutes per side for medium-rare. Let rest 10 minutes and serve with sauce on side.
ROASTED NEW YORK STRIP STEAK WITH CHIMICHURRI SAUCE
Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.
- Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
- Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.
- Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
- Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
- Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.
- Serve the steak alongside the Chimichurri Sauce.
Nutrition Facts : Calories 607.7 calories, Carbohydrate 4.2 g, Cholesterol 131.5 mg, Fat 34.7 g, Fiber 1 g, Protein 66.4 g, SaturatedFat 9.1 g, Sodium 1015.3 mg, Sugar 0.3 g
NEW YORK STEAKS WITH RED WINE MARINADE
Make and share this New York Steaks with Red Wine Marinade recipe from Food.com.
Provided by TishT
Categories Meat
Time 1h32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange the steaks in a shallow glass or ceramic dish.
- In a medium bowl, whisk together the red wine, olive oil, garlic, bay leaves, and salt and pepper to taste.
- Pour the mixture over the steaks and turn the steaks over to coat them with the marinade.
- Cover and refrigerate for at lease 1 hour or up to 4 hours To grill the steaks; Preheat the grill to medium hot or preheat the broiler.
- Pour off the marinade from the meat and discard.
- Pat the steaks dry with paper towles.
- Lightly brush the steaks on both sides with some olive oil.
- Place them directly over the hot coals and grill for 18-22 minutes for medium-rare, (20-24 for medium) or until done to your taste.
- Turn them once and brush with additional olive oil.
- *Ifyou are broiling, place the steaks on the rack of a broiler pan and broil 4 inches from the heat source for 8-10 minutes for medium rare, 12-14 to medium, etc.
- Season with salt and pepper and serve immediately on a warm platter.
Tips:
- Choose high-quality New York strip steaks, at least 1-inch thick for the best results.
- Bring the steaks to room temperature before cooking to ensure even cooking.
- Season the steaks generously with salt and pepper before searing.
- Sear the steaks in a hot skillet with butter or oil for a delicious crust.
- Transfer the steaks to a baking sheet and finish cooking in a preheated oven until desired doneness.
- Let the steaks rest for a few minutes before slicing to allow the juices to redistribute.
- Make sure to use a good quality red wine for the sauce, as it will greatly enhance the flavor.
- Reduce the red wine sauce until it has a thick and rich consistency.
- Serve the steaks with the red wine sauce, grilled vegetables, and mashed potatoes for a complete meal.
Conclusion:
New York strip steaks with red wine sauce is a classic dish that is sure to impress your guests. With its juicy, flavorful steak and rich, decadent sauce, this dish is perfect for a special occasion or a romantic dinner. By following these tips, you can create a delicious and memorable meal that everyone will love.
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